Subway Sandwich & Salads
1-305 3 Ave Invermere BC V0A 1K7 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No employee present who had a valid food safety certificate.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ready-to-eat meats stored in a display fridge at 8-11 degrees C during time of inspection. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths in the back were being re-used. Cloths must be either single use or kept in a bucket of sanitizer. Reviewed 3-compartment sink dishwashing method. Quats sanitizer in sink at acceptable concentration. Quats sanitizer in spray bottle at acceptable concentration. Quats sanitizer bucket in the serving area at acceptable concentration. Wiping cloth kept in the bucket when not in use. Have quats test strips.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer in the sink was only 50ppm. Quats sanitizer must be 200ppm. Use test stips to test the concentration regularly. 2. Quats sanitizer in spray bottle was 0ppm. Quats sanitizer must be 200ppm. 3. No sanitizer available in front of the house. Always have sanitizer available for use.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer in the 3-compartment sink was approximately 100ppm at time of inspection. - CDI 2. Sanitizer in the spray bottle was approx. 50ppm at time of inspection. - CDI Quats sanitizer must be at 200ppm to ensure proper sanitizing. ***This is a repeat violation*** 3. Knives used to cut subs must be washed and sanitized at least every 2 hours. 4. There should be sanitizer solution available in the front area for use. - CDI 5. Wiping cloths were hanging to dry at time of inspection. Wiping cloths MUST be either single use or kept in a bucket of sanitizer solution. - CDI 6. Cardboard was lining the shelves in the dry storage area, walk in cooler and walk in freezer. Cardboard can not be cleaned and sanitizer and must not be used for this purpose. - CDI
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): The only employee working does not have FoodSafe. The owner showed up in the middle of the inspection and he does have FoodSafe. Owner states a couple employees are taking the course on April 25/15 at the local college. Please send me a copy of their certificates. There must ALWAYS be at least one staff member on shift that is FoodSafe certified.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions