Winfield Plaza Subway
111-9685 Hwy 97 Lake Country BC V4V 1P5 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff were unable to locate appropriate test strips at time of inspection. Corrective Action: Obtain appropriate sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution concentration unmeasurable using QT-40 & QT-44 test strips. Sanitizer bottle looked recently changed, and within expiration. Corrective Action: Have sanitizer dispenser system checked for proper concentration. Ensure sanitizer strips on hand are appropriate for measuring concentration of sanitizer solution.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator does not hold a valid FoodSafe level 1. Please complete the FoodSafe course, provide copy of certificate to EHO via email.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's FoodSafe level 1 just past the expiration date. Please complete the FoodSafe course, provide copy of certificate to EHO via email
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution concentration unmeasurable using QT-40 & QT-44 test strips. Sanitizer bottle looked recently changed, and within expiration. Operator stated that the system has not been checked for over a year. Corrective Action: Have sanitizer dispenser system checked for proper concentration. Ensure sanitizer strips on hand are appropriate for measuring concentration of sanitizer solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Insufficient sanitizing step in dishwashing procedure. Corrective Action: Ensure all steps of dishwashing: wash, rinse, sanitize, and air dry. Ensure dishware soaks in sanitizer for at least 2 minutes, unless otherwise instructed by manufacturer. See attached. Unsure of cleaning protocol of prep-line cutting boards and food preparation surfaces. Corrective Action: Ensure in-place equipment is treated with same dishwashing steps; wash, rinse, sanitize, and air dry. Ensure surfaces are sanitized at least every 2-hours. Full wash, rinse, sanitize, and air dry should be preformed at least twice daily.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): Please inform of staff FOODSAFE 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The temperature of one side of the soup hot holding unit was below 60C. Ensure all hot holding units are maintained above 60C. NOTE : all coolers were below 4C and all other hot holding was above 60C. All cooler and hot holding temps are monitored and documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must demonstrate the proper use of the quats test strips when testing sanitizer concentrations. NOTE : quats test strips were present to monitor sanitizer concentrations. NOTE : excellent documentation of cooler and hot holding logs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All cutting boards must be sanitized every 2 hours as this is a food contact surface : sanitizing throughout the day is required. Sanitizing at the beginning and end of the day is not satisfactory.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Do not thaw frozen soups at room temp. Ensure all thawing is performed in the cooler or other approved procedure. All coolers are below 4C. All cooler temps are monitored and documented in daily log book.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A pack of grilled chicken was being thawed at room temperature. Internal temperature of the food was 3C. Noted item transferred back to the cooler at time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food containers were being stored underneath the handwashing sink.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The QUATS dispenser was not functioning correctly and was dispensing zero sanitizer. Repair dispenser immediately. As dispenser was not functioning correctly there was zero sanitizer in the 3 compartment sink. Dispensing unit needs to be tested and documented daily in the Subway log book.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are washroom handwashing stations properly maintained?
- Observation(s): Mens washroom has soap and paper towels however the paper towel must be stored in the dispenser and not loose.
- Washroom sinks should be maintained with hot and cold running water, liquid soap in dispensers and paper towels or hot air dryer.
- Are washroom handwashing stations properly maintained?