Subway - Ignace
104 Main St, Ignace ON P0T 1T0 · Food Premises Disclosure
7 inspections
- Required
2 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Required
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Food is held at 4°C (40°F) or less
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Required
2 infractions
- Food Handler Training
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Food Handler Training
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- NSF/ANSI Standard 3 - Wash water temperature must be maintained between 66°C (151°F) and 74°C (165°F) for high temperature dishwashers
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- NSF/ANSI Standard 3 for stationary rack mechanical dishwashers - Hot water sanitizing rinse must be 74°C (165°F) or greater for at least 10 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer