Subway Cache Creek
1209 Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Walk in freezer temperature measured at -10°C, and temperature records show this has been the temperature for some time. Potentially hazardous frozen foods must be maintained at -18°C or colder. Corrective Action: Adjust the freezer to ensure temperature is maintained at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator FoodSafe certification has expired. Provide evidence of registration in a FoodSafe or equivalent certification course by Nov. 3, 2025.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Several gaps observed around plumbing fixtures (i.e., under the handwashing sink, by the hot water tank, in the hallway between the rear kitchen and service area, etc.). These openings can allow the entry of pests into your facility. Corrective Action: • Seal the above noted gaps and any other openings around plumbing fixtures or walls.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Hole near the back receiving area of wall. This could possibly allow entry of pest into the facility Corrective Actions: • Please have this gap or hole repaired. Please note that the surface still needs to be cleanable, smooth, durable, and waterproof.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A staff member was observed to not properly wash hands.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 3-compartment sink fixture two way valve has malfunctioned and causes leaks. This has caused operator to turn off water to to fixture. Please have this addressed as soon as possible as this is an impediment to ware washing
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): REPEAT INFRACTION: At minimum one person per shift needs to have a valid Food Safe Certificate level 1. Please have MORE THAN ONE employee trained in FoodSafe as soon as possible so that at least one employee per shift is certified. A follow-up will be conducted on Sep 21st.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): At minimum one person per shift needs to have a valid Food Safe Certificate level 1.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Discussed reheating procedures with the employee at the time of the inspection: food is reheated until the internal temperature reaches no more than 155°F. Same is noted on the previous inspection report: "Follow your Food Safety Plan where it states: "Rapidly heat product to 165°F (73.9°C) in microwave before holding in food warmer. Stir product and probe in at least three different areas to confirm an even temperature of 165°F (73.9°C)."
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Cooling of the potentially hazardous food from 140°F to 40°F needs to be done within maximum of 6 hours. Placing the leftovers in the ice bath or transferring into a clean wide container and placing into the walk-in cooler are some of the options for the fast cooling.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Light fixture above the triple sink appeared to provide enough lighting for the area. If you notice that conducting proper sanitation practices are hindered by lack of light in the area, the light will need to be upgraded. Items not in connection with the operation of the sandwich shop need to be removed from the top of the walk-in cooler to be able to keep the area clean (Cache Creek can get dusty in summer months). White salad bowls still have yellow and grey stains.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Single employee did not have a valid Food Safe Certificate on site, however, it is enrolled in the Food Safe Course.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Temperature recording log for the current week shows re-heating temperatures of 152-154°F.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floors in the kitchen area were repaired. Men's washroom is functional. The due date for infraction resolution extended to March 25, 2016. Walls are in need of repair. Two light fixtures above the warewashing area are missing and need to be repaired to allow for sufficient lighting. Boxes stored along the wall adjacent to the walk-in freezer need to be removed from the facility if not directly involved in operation of food facility. Air filters, silicon baking sheets, boxes, etc. stored on top of the walk-in cooler/freezer need to be removed from the facility if not involved in operation of food facility. White salad bowls had oily feel to the touch and had yellowish and grey stains.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Both employees on shift did not have a valid Food Safe Certificate.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishes are washed, rinsed, and sanitized using triple sink method. Sanitizer of choice is quaternary ammonium compound. At the time of the inspection, white plastic bowls intended for salad preparation were stained and had oily feel to its surface as the dishwashing soap used at the facility was not effective in removing soil/grease from this type of a polymer. This issue needs to be discussed with the franchisor.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floor, walls, and lights in back of the house area are to be replaced by the end of the year. Please notify your EHO prior to starting work.
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): No soap was provided at handwash station. Resolved during inspection.
- The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 8.2 - Are there handwashing stations available?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Ensure that quats is at 200ppm prior to placing any dishes in the sanitizing solution. Have the dispenser calibrated to ensure that 200ppm is consistently dispensed. CDI.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Spray bottle and bucket of sanitizer must be maintained at 200ppm quats. Corrected during inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions