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Subway

B-519 Railway Ave Salmo BC V0G 1Z0 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front cooler was 11.5°C. Operator moved food into a working 4°C cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs had not been filled in for 4 days.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Triple sink sanitizer was found to be 0ppm QUATS. Dispenser was not functioning correctly.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer temp may be due to frequent opening and closing at the time of inspection. Measured -10 C.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer temperature is -10 C at the time of inspection.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The sanitizer bottle for the front line is empty at time of inspection.
      • Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths are observed left out and used repeatedly to wipe food contact surfaces.
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  11. Monitoring

    1 infraction

    • 17.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Cooked chicken and ground meat were found to be over-filled in cooler wells resulting in higher than adequate cold holding temperatures. Cooler well lids must be fully closed to ensure that foods contained within are at 4°C or less. Over filled potentially hazardous foods were removed from the cooler wells and place in a cooler which could maintain 4°C or less at the time of inspection.
      • 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 2 Observations, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.