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Subway - Kenora (Market Square)

312 Second St S, Kenora ON P9N 4E4 · Food Premises Disclosure

8 inspections

  1. Required

    2 infractions

    • Washing hands thoroughly before and after handling food
    • Food Handler Training
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
  2. Required

    4 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
      • Ensure handwashing is completed between tasks during food preparation
      • Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
    • Food Handler Training
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with single-service towels or a hot air dryer
  3. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
    • Manual dishwashing: Wash, rinse, sanitize technique
  4. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Washing hands thoroughly before and after handling food
  5. Required

    1 infraction

    • Re-heating: to minimum internal cooking temperature within 2 hours
      • Re-heat ground poultry, poultry products, poultry pieces to 74°C (165°F)
      • Re-heat food mixtures containing poultry, eggs, meat, fish or other hazardous food to 74°C (165°F)
  6. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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
  7. Required

    0 infractions

  8. Required

    0 infractions