Subway Lillooet
55 Moha Rd Lillooet BC V0K 1V0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective action: • Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective action: • Replace the weather strip under the door screen and ensure a full seal when the door is closed. Note: • Ensure pesticides are not used in the premises. • Ensure fly strips are hanging away from food handling areas.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chemicals (i.e., pesticides, cleaning agents, etc.) were observed stored on top of the hot water tank. This may lead to contamination of the hot water if seal of the tank breaks. Corrective action: • Avoid storing the chemicals in the boiler room. Ensure chemicals are stored in a safe and sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwashing sink was observed not working at time of inspection. Staff was using three compartment sink to wash hands. Staff was instructed to designate a one of three compartment sink for handwashing until handwashing sink is fixed. ** Lack of a working handwashing station may lead to infrequent and inadequate handwashing of food handlers. Corrective action: • Ensure handwashing station is equipped with hot and cold running water, and is accessible at all times.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): High touch surfaces like cooler and freezer door handles are caked in dried food debris and require better routine cleaning. Please increase the routine cleaning of these areas and add this to list of daily cleaning/ sanitizing duties.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): A valid FoodSafe certified (or equivalent) operator was not available on site. Please be reminded that at least one FoodSafe certified (or equivalent) operator must be on site at all times. Please have an employee complete FoodSafe as soon as possible.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Meatballs in marina sauce were temperature probed to be at 53C/ 127F. Please ensure that ALL re-cooked/ re-heated foods reaches an INTERNAL minimum temperature of 74C/ 165F and hot held at 60C/ 140F, thereafter.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please sign up to have the FoodSafe certification done by end of December 2020. www.FoodSafe.ca
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of the inspection none of the staff on site had valid Food Safe Level 1 certificates/training.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Worker was unable to corrected describe the three compartment sink method at time of inspection
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- Are proper cooking and reheating procedures followed?
- Observation(s): All staff needs to be informed on proper procedure for re-heating of soup. The food safe poster posted adjacent to the dishwasher outlines proper procedure in accordance with the Subway Food Safety Plan. The Food Safety Plan requires reheating of soup to an internal temperature of 74°C/165°F within 2 hours. Placing the soup for reheating in the bain-marie is not a correct way to re-heat the soup.
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 1.3 - Accurate thermometer must be available to monitor process.
- Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water for handwashing was not hot enough. Front of the house hand washing sink was clogged and there was a leak beneath the sink. Paper products and coffee packaging was removed from below the counter.
- 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 6.3 - Sewage Backup: The operator must ensure that all food on the premises is free from contamination.
- 6.4 - Flood: The operator must ensure that all food on the premises is free from contamination.
- 6.6 - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
- Are there handwashing stations available and properly supplied?
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): In the absence of the operator, at minimum one person per shift needs to have a valid Food Safe Certificate. Food Safe Level 1 course content is available on-line.
- Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions