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Subway (989 Riverside Drive)

989 Riverside Drive, Timmins ON P4N 3W4 · Restaurant

20 inspections

  1. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility with hot and cold running water (493/17-25(3)(a)-55MIN)
  2. Reinspection

    0 infractions

  3. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility with hot and cold running water (493/17-25(3)(a)-55MIN)
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Reinspection

    0 infractions

  8. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
  9. Reinspection

    0 infractions

  10. Reinspection

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  11. Reinspection

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  12. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  13. Required

    0 infractions

  14. Reinspection

    0 infractions

  15. Reinspection

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  16. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Improvement required.
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
      • Improvement required.
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Improvement required.
  17. Reinspection

    0 infractions

  18. Reinspection

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  19. Required

    2 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  20. Required

    5 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)