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Subway - Vanderhoof

167 1st Street West, Vanderhoof, V0J 3A2 · Restaurant

5 inspections

  1. Complaint Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: The temperature inside the freezer was recorded at -11°C which does not meet the regulatory requirement of -18°C or below.(Public health significant) Storing potentially hazardous food at -11°C poses a public health concern because this temperature may not be cold enough to keep food fully frozen and safe from bacterial growth.
      • Corrective Action: The operator was instructed to repair the freezer to ensure it reaches the required regulatory temperature(-18°C or below). Once corrected, the operator must record the temperature readings and send them via email to the Environmental Health Officer (EHO).
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (Quats) used for food contact surfaces was measured below 50 ppm. Operator on-site was not able to successfully mix new sanitizer using the wall-mounted dispenser, as it was mis-calibrated. Operator explained that sanitizer is watered down intentionally.
      • Corrective Action: Operator was able to locate a food grade sanitizer in the chemical storage. Ensure that your Quats sanitizer is 200 - 400 ppm by routinely measuring it with the test-strips you have on-site.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and dirt build-up along the walls, floors, behind equipment, and pop dispenser.
      • Corrective Action: Remove the dirt and grime. Clean and sanitize the aforementioned areas. Ensure to follow your facility sanitation plan to prevent future build-up.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: On-site inspection revealed sanitizer calibration equipment was not in good order.
      • Corrective Action: Repair/Replace the sanitizer dispenser located at the three compartment sink to ensure sanitization practices are adequate.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food Facility lighting fixtures are missing shatter proof covers.
      • Corrective Action: Locate/Replace the shatter proof covers to ensure your premises is as per approved plans..
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Not all of the food stored in prep cooler inserts have lids on. Products stored in freezer were stored with bags open. Light fixtures in food preparation area did not have covers. Public Health significance - Food not covered could become contaminated with cleaning chemicals, allergens, bacteria, or physical agents (for example, glass).
      • Corrective Action: Informed operator that bags should be closed after obtaining food from storage. Food stored in inserts should have lids and/or the sneezeguard should be closed after food preparation. Light fixtures should have covers placed over them.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Staff are washing and rinsing dishware, but not sanitizing. Public Health significance - inadequately sanitized equipment and dishware can be contaminated with disease-causing organisms, leading to foodborne illness if exposure occurs.
      • Corrective Action: Immediately initiate a 200 ppm quaternary ammonium soak for 2 minutes for all dish ware. Routinely test sanitizing solution to ensure it is at the appropriate concentration before use.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present at time of inspection had food safety training. Operator was absent at the time as well. Public Health significance - staff with inadequate knowledge of food safety practices may contaminate food provided to the public, which may lead to foodborne illness.
      • Corrective Action: There must be at least one member of the staff with FOODSAFE Level 1 or it's equivalent on the premise at all times when the business is operating. The operator must also have FOODSAFE Level 1 or it's equivalent as well.