Subway 7179
4-515 Harvey Ave Kelowna BC V1Y 6C7 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of under-counter cooler was measured at 9-11 °C Internal temperature of chicken was measured at 8.8 °C. Operator stated that the food was stored in the cooler within last two hours Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator transferred all food from under-counter cooler to walk-in cooler. Do not store perishable food items in the under-counter cooler until the temperature is maintained below 4 °C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some bags of condiments are cut open and hung from the faucet at the 3 comp-sink to drain the excess juices. This can result in accidental contamination of ready-to-eat condiments during warewashing. **Discontinue this practice. Provide additional strainers to drain the various types of condiments.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please sign up permanent F/T staff members for BC FoodSafe Level 1 training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): The new batch of hot held meatballs was measured to be between 34°C to 40°C. Meatballs were reheated during the inspection. Ensure that hot foods are stirred during the reheating process to ensure that all parts are reheated to 74°C prior to hot holding - check that internal temperature of a few meatballs have reached 74°C. Double check the temperature at the 1hr mark to ensure that 60°C is maintained during the hot holding; if this is not maintained proper reheating procedures need to be completed.
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cold food (deli meats, veggies) was measured to be 8°C - keep the lid on the cold table closed during quiet times.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Hot held meatballs was measured to be 122°F - 130°F. Staff informs that the heat dial was reduced because the food was getting too hot. The heat dial was increased at the time of inspection. Discussed changing procedures with the staff on site: - Ensure that meatballs, sauces, and soups are heated to 165°F or hotter, in the microwave, prior to putting into hot holding unit. - To ensure consistency among staff, mark the heat level on the dial to ensure that hot foods are able to be hot held at 140°F; monitor through the day.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?