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Subway

8 Midlake Boulevard SE Calgary AB T2X 2X7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of potato rings stored in insert of prep cooler was 11 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Potato rings were discarded
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were provided.Requirement:Maintain adequate pest control records on monthly basis.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall to seal the gap between wall and floor.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of coolers located at the back in front prep area were 10 C and 9 C. Internal temperatures of perishable foods stored in these coolers were: capicola meat at 8.7C, steak meat at 6.5C and 7.7C, chicken 7-8C and 9C, peperoni at 6.7C, cold cut meats at between 6.7C-10 C, Requirement:- Do not store any perishable food in these two coolers until temperature is maintained at 4C or less.-Move all perishable foods to walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall to seal the gap between wall and floor.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of coolers located at the back in front prep area were 11 C and 12 C. Internal temperatures of perishable foods stored in these coolers were: tuna 8C, capicola meat at 8C, steak meat at 9.2C and 10.7C, chicken 8C and 9C, peperoni at 10.7C, cold cut meats at 7.5C, Requirement: Do not store any perishable food in these two coolers until temperature is maintained at 4C or less.-Steak meat and pepperoni at 10.7C were discarded-Remaining perishable foods were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls stored in hot holding unit was 55CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Meat balls were reheated during inspection before storing back in the hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of broccoli -cream soup stored in the warmer was 51 C and chicken soup was at 55C.Requirement: Ensure that perishable foods under hot holding are stored at 60 C and higher.Soups were reheated to 74 C before storing back in the warmer.