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Subway on Massey

3055 Massey Drive, Prince George, V2N 2S9 · Restaurant

2 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods in the open top coolers are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Record temperatures every 4 hours and ensure foods are discarded if they have been out in the temperature danger zone (4°C-60°C) for longer than that.
      • Corrective Action: Ensure to only store small batches of food and close the cooler lid when not in use. When over 2 hours, move potentially hazardous cold foods to refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures of open top refrigeration units. Ensure the temperatures for both the top and bottom of the unit are recoded when recording temperatures for the logs.
  2. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in the food premises. Operator does have valid decal but fails to hold a copy of the operating permit.
      • Corrective Action: Operator to contact Northern health to pay and receive a copy of operating permit which needs to be posted at a conspicuous location in the food premises.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cream of broccoli soup was hot-held at temperature below 60°C. The temperature recorded using IR thermometer was at 54°C. Potentially hazardous food items should be hot-held at a temperature over 60°C to prevent or limit microbial growth further preventing the spread of foodborne illnesses.
      • Corrective Action: Staff changed the temperature settings for the hot-holding unit for it to be able to maintain temperature over 60°C. The temperature measured again at the end of the inspection was recorded at 62°C.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed gaps in the wall under the 3-compartment sink. Gaps in the wall and floors can be the pest access points for the entry of pests into the food premises which can result in contamination of food and spread foodborne illness.
      • Corrective Action: Operator to ensure the gaps are sealed off completely to eliminate pest access points.