Subway Sandwiches & Salads - Main Street
100-1636 Main St Penticton BC V2A 5G8 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler temperature was 10C. The operator was directed to relocated all hazardous food items to another fridge until the walk-in cooler is repaired. Hot holding temperature above 60C
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must ensure that at least one employee per shift is a Certified Food Handler. The owner/ operator is notified that a repeat non-compliance with this requirement may lead to a legal action. Operator must email me confirmation for registering employees for the Food Safe training by April 12, 2024.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit temperatures was below 60C (e.g. the meat balls' temperature was 48C). The operator must ensure that the hot holding temperature is above 60C at all times. All food items must be reheated to above 74C before placed into the hot holding unit. Cold holding temperatures below 4C
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Microwave used for reheating food items wasn't able to operate continuously for more than 1 minute. The operator must connect the microwave to a designated circuit breaker with appropriate amperage. Compliance deadline is May 12, 2023. Operator was re-heating two frozen items (e.g. soup and meat balls) at the same time in a microwave. Operator must re-heat each food item separately. It was corrected at the time of inspection. Operator must test the food temperature after re-heating it in microwave and record it in a log book. The final food temperature must be above 74C. It was corrected at the time of inspection.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must disinfect the probe thermometer stem by using alcohol wipes or approved sanitizer before inserting it into food for testing temperatures. Operator must supply alcohol wipes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must ensure that copies of employees Food Safe Certificates available on site.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer readily available for cleaning food contact surfaces (in spray bottles or in a bucket) Always have sanitizer at the correct concentration readily available for sanitizing food contact surfaces throughout the day
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Complaint made regarding mould being served to customers from ice machine. Ensure that the staff are following procedures for the cleaning and sanitizing of the ice machine according to the sanitation plan. Staff was able to demonstrate cleaning and sanitizing of the surrounding areas of the ice machine, but the interior area of the machine cannot be cleaned properly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure that staff wash their hands after other activities prior to wearing gloves
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Broken thermometer in walk-in cooler. Please replace
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Resolved. Freezer fan has been cleaned.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - inserts in right service case not reading 4°C or lower; it appears that the set-point for the cooler needs to be set a little lower
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please sanitizer readily available for use
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - walk-in freezer fan (and guard) needs cleaning and unit showing signs of condensate dropping onto food stored below fan unit
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - please ensure there is a FoodSafe certified (or equivalent) food handler at all times that foods are being served
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions