Skip to content
Loading map…

Subway

75 Keil Drive S, Chatham ON N7M 3G9 · Restaurant

29 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
  4. Required

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
  5. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
    • All food is protected from contamination and adulteration s. 26(1)
    • Observed certified Food Handler employee working at time of inspection s. 32
  6. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
      • Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  7. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  8. Required

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  9. Required

    2 infractions

    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  10. Required

    2 infractions

    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  11. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique. s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 pppmat 24°C or greater for at least 45 seconds.
  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Follow-up

    0 infractions

  22. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
  23. Follow-up

    0 infractions

  24. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
  25. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
  26. Follow-up

    0 infractions

  27. Follow-up

    1 infraction

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
      • Operator must provide separate room / compartment / locker or cupboard for keeping of wearing apparel of employees
  28. Required

    2 infractions

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
      • Operator must provide separate room / compartment / locker or cupboard for keeping of wearing apparel of employees
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  29. Required

    0 infractions