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Subway Restaurant

3358 Highway 16, Houston, V0J 1Z0 · Restaurant

4 inspections

  1. Follow-Up Inspection

    2 infractions

    • 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.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No alternate staff members have valid FOODSAFE level 1 certification at time of inspection. At least on person with Level 1 FOODSAFE certification should be present while the facility is in operation.
      • Corrective Action: Operator to ensure at least one Level 1 FOODSAFE certified staff is working while the food premise is in operation.
  2. Routine Inspection

    2 infractions

    • 501 - 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.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No alternate staff members had valid FOODSAFE Level 1 certification at time of inspection. At least one 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 Level 1 trained personnel to be present at all times the food premise is in operation.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The internal temperature of the cooler residing next to an oven was measured from 5°C to 7.8°C. The foods internal temperature in the preparation cooler was measured from 4.9°C to 5.1°C. (Public Health significance) – cold potentially hazardous food stored above 4°C for an extended period could allow an exponential growth of harmful bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator to turn down the temperature of all coolers to at 4°C or colder, relocate potentially hazardous foods into a working cooler, or have the foods time managed - discard them after 4 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal belongings (bags and clothes) were found placed around the dry storage area. (Public Health significance) – personal belongings (bags and clothes) might be soiled. Separation of food from soiled materials ensures that the food and food packaging are clean, thereby the opportunity for contamination is minimized.
      • Corrective Action: Staff immediately stored their personal belongings in a box, separating from food storage area.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine concentration in a sanitizer spray bottle was not detectable. (Public Health significance) – food contact surfaces would not be sanitized, which can contain harmful bacteria and increase the risk of food contamination.
      • Corrective Action: Staff switched to use QUAT as sanitizer with concentration of 200ppm. Operator to use proper test strips to test for sanitizer concentration from time to time.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff could provide a food safety training certificate equivalent to FOODSAFE level 1 during the time of inspection. (Public Health significance) – a proper food safety training helps assure staffs to safely prepare food in the premises.
      • Corrective Action: Operator to arrange FOODSAFE level 1 or equivalent training for staffs.
  4. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by microsoft teams video call on 14-Nov-22. The operator completed a Food Premises Self-Inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.”
      • Corrective Action: n/a
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Absence of sanitizer concentration was noted during the time of inspection. Operator tested the sanitizer solution with the test strips. The bottle was not labelled. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination.
      • Corrective Action: Operator discarded the liquid inside the bottle and refilled with fresh sanitizer solution. Operator to maintain and record the concentration of the sanitizer solution once daily. Operator to ensure all the bottles in the facility are labelled appropriately.