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Subway on the Hart

6477 Hart Highway, Prince George, V2K 3A4 · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meatballs cooked around 8:00 AM were stored at 50°C inside the hot holding unit for two hours. Public health significance - meatballs are potentially hazardous food and should be stored above 60°C. Failure to comply with proper temperature control may result in microbial growth in the food, potentially causing foodborne illnesses.
      • Corrective Action: The employee adjusted the temperature and added water to the hot holding unit. Continue to check and record temperature regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer coming from the dispensing unit was measured at 100 ppm during inspection. However, this concentration is inadequate for effective sanitization. As a result, dishware and food contact surfaces may still harbour pathogenic micro-organisms, which could potentially cause foodborne illnesses.
      • Corrective Action: Until the dispensing unit is repaired or replaced, the operator must manually add sanitizer and ensure that the QUAT sanitizer solution is maintained at least 200 ppm all times during operation. The operator should verify the sanitizer concentration using a test strip.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A deceased mouse was found on one of the mouse traps in the back room, accompanied by its droppings. Public health significance: rodents and other pests can contaminate food, food contact surfaces, and equipment with feces and urine. Additionally, they may carry parasites and diseases. Consuming such contaminated food can lead to foodborne illnesses.
      • Corrective Action: The deceased mouse and its droppings must be promptly removed from the premises. The operator should ensure that employees are provided with appropriate personal protective equipment (PPE) since mouse urine and feces may carry hantavirus, which can cause illness. Additionally, steps should be taken to eliminate pest attractants such as food and water, block access points to the building, and trap and remove the pests. Continue following the recommendation provided by the pest control company.
  3. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: QUAT sanitizer measured at 100 ppm during inspection. This is not an adequate concentration of sanitizer to achieve the required level of disinfection of dish ware and food contact surfaces (5-log reduction of bacteria).
      • Corrective Action: Ensure that QUAT sanitizer solution is maintained at 200 ppm at all times during operation.