Subway Revelstoke
A-1802 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Paint cans were observed in the food storage area. Non-food items must be stored separately from food products in designated areas to minimize the risk of accidental contamination. Store paint cans in a designated area away from food products or remove them from the premises.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - QUATS dispenser was at <200ppm - prep knife holder buckets had no chlorine sanitizer, added while i was there
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): - there was sliced ham left out to thaw at room temperature (14C)
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit not publicly displayed. If you would like a new food permit, please contact our office to order one.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please update your FoodSafe Level 1 this expired in 2020. This was noted in the last inspection. Please forward us a copy of the certificate once completed. There are some online courses now available.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Person in charge of facility had a Food Safe certificate that was expired.
- 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
3 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1. Ensure probe thermometer is calibrated on a routine basis to ensure accuracy. At the time of inspection, the ice slurry method was used to check the probe thermometer onsite which was biased towards the cold end by 0.7°C. A guidance document for how to calibrate thermometers is being provided. 2. Reheated products are not being checked to ensure critical limit of 74°C has been met. Please monitor for this critical limit. Note: Staff also indicated that soups are partially heated in the microwave in their bags so that they are a bit thawed rather than being an ice block. Please check with your supplier to ensure that the plastic bags are suitable for microwave heating.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of walk-in cooler was measured at 8-9°C. Product temperatures were probed at 6.5°C. Records indicate satisfactory opening temperature at 36°F. Satisfactory cold storage temperature was not regained within a period of 40 min. Boxes of spinach were blocking the air vent and a fan was noted to not be working. A refrigeration servicing company was called at the time of inspection
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer level was undetectable in wiping cloth storage bucket. Ensure sanitizer solutions for the storage of wiping cloths in use is maintained at 200ppm quat. Change as needed to maintain this condition (eg. every 2 hours). Food contact surfaces in use on the service line (eg. knives, scoops and their storage devices) are also be cleaned and sanitized at least every 4 hours. The utilization of a timer is recommended to ensure these tasks are not forgotten. Both these conditions were corrected at the time of inspection.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions