Subway Sandwiches & Salads - Martin Street
109-437 Martin St Penticton BC V2A 5L1 · Restaurant - Food Service
14 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection the two staff members did not possess FOODSAFE. At least one person on site must have their FOODSAFE Certificate during all times of operation. *Ensure applicable staff members retrieve their FOODSAFE Certificates in the near future. Follow up is required.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Overall yes, however the front cooler is missing a thermometer. Staff advised that one was being ordered. -Ensure to place thermometer in this unit for frequent temperature monitoring.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature Control Issues: These issues were reported in the previous inspection report and must be rectified Immediately. 1. The sandwich cooler was reading high and not maintaining required temperature. - Ensure sandwich cooler temperature gauge is turned to cooler temperature. If this is not the issue, ensure the cooling unit is serviced so that the unit can maintain required temperature of 4C or below. - For the time being, ensure ice is placed under individual containers, containers are only filled half full and that lids are placed on individual containers during slow time. 2. The vegetable cooler was reading high and not maintaining required temperature. - Ensure vegetable cooler temperature gauge is turned to cooler temperature. If this is not the issue, ensure the cooling unit is serviced so that the unit can maintain required temperature of 4C or below. 3. The soup holder and meatball/sauce container were not maintaining required hot holding temperature. - Ensure the hot holding units are turned to a hotter temperature so that the units maintain 60C or higher.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): A valid Permit could not be found on site at the time of inspection. Staff were unaware of the Permit's location. - Ensure to place Permit in a location for public view.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan could not be located at the time of inspection. Staff unaware of the document's location. - Ensure a Food Safety Plan is available on site for staff during all times of operation.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan could not be located at the time of inspection. Staff unaware of the document's location. - Ensure a Sanitation Plan is available on site for staff during all times of operation.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sandwich cooler does not keep temperatures. hot holding for cream soup was not hot enough.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): temperature checks for hot holding of soup is not taken, this needs to be recorded on the temperature tracking sheet
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): renovations are to occur in the next month or so. No floor plans have been submitted to our office for approval. Any changes to the layout or the facility needs to receive health approval first. Please submit drawings ASAP
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator stated they do not have a spray bottle of sanitizer filled up during service -- operator was just using a cleaner solution to clean surfaces. It is a requirement to clean areas with sanitizer, this can be done with a spray bottle of sanitizer with towel or a bucket with a submerged towel needs to be available for the cleaning and sanitation of service.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Worker stated they are alone onsite on some shifts but did not have have any food safe training. During operation, at least one employee must be present with valid food safe (or equivalent) training. Please schedule this and any other workers who may work alone to have this training.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Review the process in place for heating meatballs and ensure that staff are following it. Meatballs were not heated thoroughly and had to be reheated at time of inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Meatballs found to be at 50degC. Discussed heating and hot holding procedures with staff. Meatballs to be reheated and checked to ensure 60C before hot holding. Ensure staff are following procedures in place for heating meatballs.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are foods stored or displayed at proper temperatures?
- Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- Are foods stored or displayed at proper temperatures?