Subway Sorrento
1258 Trans Canada Hwy Sorrento BC V0E 2W0 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - personal belongings stored on food dry storage shelving Clean and organize staff room and ensure ALL personal belongings are stored in there.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - QUATS used for dishes and test paper available - hydrogen peroxide used for counters but no test paper available
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - ceiling tiles remain removed from above walk-in coolers Please send me a copy of HVAC professionals report as requested previously.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The 3 compartment sink does not have cold water, possibly a fixture malfunction. The front and back hand sinks had to be run a long time (minutes) before they had any hot water.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They have test paper and an IR temperature gun, but no monitoring log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The soup ladles were cracked and deteriorating finish, discard and replace. The liner in panini press was badly deteriorated, no replacements in stock, and required to use. DO NOT USE until replaced.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): They have removed ceiling tiles over refrigeration due to heat build-up, and left open attic cover in adjacent pizza place. The office/staff area needs to be decluttered and organized, and they require a dedicated area for staff belongings.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): This requires some additional investigation, but there is concern about the water supply and ventilation system.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUATS sanitizer test strips had expired in 2017 and 2019. Sanitizer test strips used must not be expired. • Thermometer placed inside walk-in cooler and the display thermometers for the walk-in cooler and walk-in freezer were displayed "HA" error. Manager stated this has been occurring the last few months. The thermometers must be repaired or replaced to ensure they display temperatures accurate within 1C.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan must be available on site. • Daily temperature logs must be maintained to ensure adequate food temperatures.
- 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 of tomato sauce being held hot was measured at 56C, which is insufficient for hot holding. Staff informed that sauce was made in the morning. Sauce was discarded at the time of inspection. CDI - Corrected During Inspection. New sauce was reheated to appropriate internal temperature at the time of inspection and kept in the hot holding unit. Staff was reminded to verify the hot holding temperatures of potentially hazardous foods. All potentially hazardous foods must be held hot at 60C or 140F. Note: It was observed that water level was low under the hot holding inserts.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Staff was reminded when reheating potentially hazardous foods for hot holding, items must be reheated to at least 74C or 165F. CDI - Corrected During Inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Digital probe thermometer for checking internal temperature was not functioning at the time of inspection. Inspector's thermometer was used to verify the reheating temperature of tomato sauce. 2. In-unit portable thermometer located in the back cooler by the front serving area appears to be broken.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizing solution provided <200ppm of Quats. Solution was remade at the time of inspection and provided 200ppm of Quats. CDI - Corrected During Inspection. Staff was reminded to verify the concentration using test strips.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): 1. Spray bottle of sanitizer provided <200ppm of Quats. CDI - Corrected During Inspection. 2. Sanitizing sink provided <200ppm of Quats. CDI - Corrected During Inspection. Dispenser was verified and provided 200ppm of Quats.
- 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): Spray bottle of sanitizer provided <200ppm of Quats. Sanitizer was re-made at the time of inspection and provided 200ppm of Quats. CDI - Corrected During Inspection. Please ensure the sanitizer concentration is verified with test strips.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of beverage cooler with milk and yogurt was measured at between 9C and 11C. Directed manager to move all diary products into a cooler capable of maintaining at 4C or less. Manager indicated that the cooler will be serviced. Currently no potentially hazardous food is stored in this cooler. Please ensure that an accurate thermometer is available in this cooler. NSF-certified thermometer is recommended.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The chemical dishwasher was out of sanitizer. Delivery of the chemicals occurred at time of inspection.
- Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- Are potentially hazardous foods stored so food is maintained below 4°C?
- Observation(s): - Temperature for stand-up cooler located at the back storage area (unused bar area) was measured at between 7-8C. Corrected at the time of inspection. Operator moved all potentially hazardous foods in this cooler to the walk-in cooler, which was maintained at <4C.
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- Are potentially hazardous foods stored so food is maintained below 4°C?