Subway - Springhill
16 MAIN, SPRINGHILL · Food Establishment
2 inspections
- Inspection
3 infractions
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Ensure only sanitizer that is food safe is used on food contact surfaces in establishment.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs must be kept daily for all cold and hot holding units.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Inspection
4 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- A minimum of one staff with valid food handler training must be on site at all times.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Handles of utensils must be stored out of the food to prevent contamination.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs must be kept daily of all cold holding units storing potentially hazardous foods.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.