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Subway

85 Bowridge Drive NW Calgary AB T3B 3R6 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperatures for the afternoon check on the temperature monitor sheet were filled out in the morning.Ensure the temperature recording is done accurately.
  2. 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?
      • 1) Light in the walk-in cooler was dim.Increase light level.
  3. Monitoring Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, not sure if there is a certified food safety staff at this location. Register and take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light in the walk-in cooler was dim.Increase light level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboards were used to line food contact surfaces in the storage shelf by the walk-in cooler. Operators were instructed to remove the cardboards.Liners for storage shelves should be cleanable, non-absorbent and durable.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer was instructed to sanitize with 50ppm chlorine on the spray bottle label. 0.0ppm Chlorine was detected in the chlorine spray bottle. Use 100 to 200ppm chlorine for sanitizing equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Staff remake the chlorine for the spray bottle, and it was measured at 500ppm.Use 100 to 200ppm to sanitize the equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper heating was observed during inspection. The meat ball in the hot holding unit was measured at 47.0 degrees C., while the other foods were measured more 60 degrees C. Meat balls were not reheated to 74 degrees C or higher before serving or placing them in the hot holding unit. Discarded the meat balls. Reheat all foods to 74 degrees C or higher before serving or placing in the hot holding unit. 2) Drink cooler in the front was measured at 14.0 degrees C. Ask staff to store the apple juice in another cooler.Fix the coolerStore perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, no sure if there a certified food safety staff at this location. Register and take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light in the walk-in cooler was dim.Increase light level.2) A ceiling tile was missing above the canopy. Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Protective stickers were still on the new equipment such as the cooler and hot holding unit. Please remove stickers for east cleaning.2) Saran wrap plastic was on the cashier keyboard and holes noted on the plastic.Change plastic every 2 hours or provide a washable silicon cover for the keyboard.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer in the red sanitizer bucket was measured less than 200ppm.2) Quat sanitizer in the knife holder was less than 200ppm.Change sanitizer more often to maintain the strength at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Beef chili in the hot holding unit was measured at 54.3 degrees C. and Cream of broccoli was measured at 57 to 59 degrees C.Reheat these soups to 74 degrees C. before serving and store all hot perishable food at 60 degrees C or higher. 2) Sandwich meats were stored above the load limit. The sandwich meats were measured between 8 to 10.0 degrees C on the top. Store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not rinsed before sanitizing. The sanitizer was filled in the two sink well. Please follow the three-step method for manual dishwashing.1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for two minutes and then air dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, no sure if there a certified food safety staff at this location. Register and take the certified food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the small white plastic cutting boards.Replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Paint was peeling off the oven handle and the surface was sticky. Refinish the oven handle. 2) Cardboard was used to line the shelf inside the old cooler shelf. Cardboard was covered in dried syrup. Do not use cardboard to line any shelves. Remove cardboard and clean shelf.