TRU Subway
805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): NEW INFRACTION: At the time of inspection the hot foods (e.g. meatballs) in the hot holding unit were 25° C (internal temperature), and the hot water in the hot holding unit was 35° C. The hot holding unit must be up to a temperature of 60° C or hotter prior to foods being placed in the unit, and hot foods (e.g. meatballs) must be brought up to 74° C or hotter in microwave before being placed in the hot holding unit. Food and unit temperatures indicate that proper temperatures are not being achieved.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): NEW INFRACTION: The deli meat slicer must be thoroughly cleaned and sanitized every four hours if the slicer is used multiple times during the day; if used only once per day clean and sanitize after use. At the time of inspection there was dried meat debris on the cutting surface and deck of the slicer indicating improper cleaning.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • CORRECTED DURING INSPECTION: Meats must not be thawed in warm water at the sink. All potentially hazardous foods must be thawed in the cooler, under cold running water, or in a microwave following manufacturers instructions. At the time of inspection a package of beef was sitting in water at 28°C (82°F).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions