INSPECTION REPORT Health Protection JVIK-B8GURZ

PREMISES NAME Subway #35372		Tel: (604) 796-1013 Fax:
PREMISES ADDRESS 1 - 1824 No 9 Hwy Agassiz, BC V0M 1A0		INSPECTION DATE January 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mandeep Chandi		NEXT INSPECTION DATE January 21, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 2 cans of whip cream, bottle of milk and chai tea mix stored at 10.0C in 2 dr prep cooler under coffee station. Corrective Action(s): Products discarded at time of inspection. Do not use this cooler to store potentially hazardous foods until it has been repaired and is capable of maintaining foods at 4C or below. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2DR under counter cooler at coffee station at 10.0C Corrective Action(s): Service unit to ensure it is capable of maintaining foods at 4C or below. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: no staff on-site have foodsafe Corrective Action(s): Ensure one staff member at all times has a valid foodsafe level 1 certificate. Will follow up on operator's plan of action on next inspection - January 18th when following up on cooler. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand washing sink equipped Sanitizer tested at 200ppm Quats All other temperatures meet health requirements Bathrooms maintained General cleanliness is satisfactory Staff are appropriately dressed Observed appropriate dishwashing - ensure dishes are fully submerged in sanitizer. sanitizer added at time of inspection No signs of pest activity at time of inspection