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Subway - Mackenzie

Box 2409, Mackenzie, V0J 2C0 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitation of facility is unsatisfactory. Food debris can be seen building up on wall and saran wrap dispenser. Plastic food wrappers and paper can be seen on the floor. Poor sanitation may increase risk of contamination.
      • Corrective Action: Operator to clean food debris and remove wrappers on floor.
  2. Follow-Up Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meatballs were thawed sitting at room temperature over a period of 7-8 hours. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Bag of meatballs was discarded at time of inspection. Ensure that foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  3. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Insert tray for meatballs measured to be approximately 50 C at time of inspection. Temperatures between 4 C and 60 may support growth of pathogenic organisms that can lead to foodborne illness.
      • Corrective Action: Ensure that hot potentially hazardous foods are held at 60 C or greater.Tray of meatballs was discarded and replaced at time of inspection and warmer temperature was raised.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer solution in 3-compartment sink was measured to be approximately 50-100 ppm. Insert trays were soaking in 3rd compartment. Quat sanitizer must be maintained at 200 ppm to ensure proper sanitizing of dish ware.
      • Corrective Action: Ensure that sanitizer is replaced as often as necessary to maintain 200 ppm. Use sanitizer test strips to verify that sanitizer is at the appropriate strength.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sanitizer dispenser is posted beside main hand washing sink at front of store. Hand sanitizer is not appropriate for hand washing, hand soap must be used to ensure that staff are adequately cleaning their hands during food preparation.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on site did not have FOODSAFE level 1 training at time of inspection. At least one staff member must have FOODSAFE level 1 or equivalent training at all times during operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.