Subway Fairmont
4966 Fairmont Frontage Rd Fairmont Hot Springs BC V0A 1K4 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The following method should be used for manual dishwashing: 1. Wash with warm water and detergent. 2. Rinse with warm water. 3. Sanitize with an approved sanitizer. 4. Air dry.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Shelving in the walk in cooler is not a finished material, mould growth observed on shelving. Shelving for food storage should be smooth, durable, impervious, easy to clean, non-corrosive, and non-toxic. 2. Walk-in cooler is soiled/has debris. Ensure to clean under and behind shelves. 3. Hot holding unit is soiled and has mineral build-up. Hot holding unit requires cleaning and a descale. 4. Hard to reach areas such as under and in behind equipment and shelving is soiled/has debris and requires cleaning. Some of the walls are soiled and require cleaning and sanitizing. 5. Cookie display case should be cleaned and sanitized daily. 6. Container used to store utensils/salt/pepper for customers to access is soiled and requires cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser was not functional during time of inspection. Provide paper towel from a dispenser to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Shelving in the walk in cooler is not a finished material. Shelving for food storage should be smooth, durable, impervious, easy to clean, non-corrosive, and non-toxic. 2. Walk-in cooler is soiled/has debris. Ensure to clean under and behind shelves. 3. Containers used to store spices are soiled. Ensure exterior of spice containers are cleaned and sanitized daily. 4. When cleaning along the sandwich prep line boards should be lifted and area underneath should be cleaned and sanitized. 5. Cookie display case should be cleaned and sanitized daily. 6. Container used to store utensils/salt/pepper for customers to access is soiled and requires cleaning. 7. Dry food storage area requires cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions