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Barriere Subway

397 Russell St Barrière BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (18)

Opening hours

  • Friday7 a.m.–10 p.m.
  • Monday7 a.m.–10 p.m.
  • Saturday7 a.m.–10 p.m.
  • Sunday7 a.m.–10 p.m.
  • Thursday7 a.m.–10 p.m.
  • Tuesday7 a.m.–10 p.m.
  • Wednesday7 a.m.–10 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Barriere Subway has been inspected 4 times by Interior Health Authority since July 27, 2022. The most recent inspection, on September 1, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on September 1, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 1, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 1, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on September 1, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 12, 2025. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperatures were checked for PHFs stored in the display cooler (front) brown rice on the right bain cooler and sliced deli turkey on the left bain cooler. Meatballs in marinara sauce was observed having an internal temp of 52°C (<140°F). Employee stated she still has to re-heat the product "after the couple of hours power outage".
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): It is not recommended that food handlers wear jewellery ( except for a plain wedding band) due to the risk of cross-contact contamination. Food handler was observed wearing bracelets/bangles and how they performed hand hygiene. The wrists were not adequately washed due to the jewellery being in the way.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): red bucket kept in the front of the house was tested for sanitizer concentration. Test yielded a result of zer0 ppm Quat ammonia.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Even though the food safety plan is maintained on site, when asked what the Critical Limit is for REHEATING of meatballs and marinara, the worker said she doesn't know ( see comments under F1.3 above). Operator must ensure workers are trained on the use of the Food Safety plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Even though a copy of the sanitation plan is kept onsite. The employee failed to follow the requirements of the Sanitation Plan. ( see comment under F2.3 above).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The Duke ( back cooler) cooler unit was maintaining a temp of 48-50°F the temp log states the temp that was observed at 7 am this morning was ≤40°F
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Back cooler ("mini cooler") did not have a thermometer at time of inspection
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): hot holding equipment was not maintaining hot PHFs at safe temperatures ( internal temp observed to be 51-55°C for chicken noodle soup and meatballs in m sauce) Sandwich unit coolers ( veg (onion) and meat(jerk spiced chicken) and walk in cooler were checked as well ( PHFs stored at≤4°C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Mark Ross

    Placed an order through the Subway app for pickup while I passing through Barriere. Food was ready on-time. The meal was great. The person on the cash register was friendly and polite. I will definitely be back

  • Jen Crosman

    I order online often. Staff is always friendly, order is ready on time, sandwiches are well-made. It’s a very convenient quick stop when I’m running kids around. They have great customer service and sometimes throw in an extra cookie. When doing school lunches in previous years they were absolutely amazing to deal with as well.

  • Melissa St-Jacques

    Great people and great service, food however...We frequent Subway, so when we got our bread lightly toasted and it literally crumbled to pieces when we bit into it...usually doesn't do that so it made me question how old the bread was....seemed really dry. Other than that, good 👍

  • Dylan MacDonald

    One of the better Subways around. Consistent sandwich making is my biggest concern, and the sandwiches here are consistently well made. Always fresh. Always well constructed. Always tasty. A five-star Subway for sure Shout-out to my guy Manpreet for my latest tasty sub.

  • Darlene Hoy

    The girl couldn’t understand me or what I ordered. I had to repeat myself several times. She wouldn’t honour the subway booklet we had. Very argumentative. I told her it’s her problem after she gave me a speal and wouldn’t let mr speak. Then she said”It’s not her problem, it’s mine” Unbelievable!!! Very very disappointed in her attitude. The subs are soggy.

  • Aaron Bachmeier

    I frequently visit this location for lunches during the week and always look forward to being served by Raman. I appreciate her pleasant demeanour and attention to detail every visit.

  • shortybear 2006

    We love going to subway Manpreet is amazing and so friendly he always gets are subs perfect we look forward to seeing him when we come to subway

  • Hannah Jacinth

    Very friendly and pleasant staff, consistent with my order with modifications. I got a chicken tandoori sub a foot long with a cookie and their potato and bacon soup. Really enjoyed the entire meal. Best tasting sandwich in my experience.

  • Mark Ross

    Placed an order through the Subway app for pickup while I passing through Barriere. Food was ready on-time. The meal was great. The person on the cash register was friendly and polite. I will definitely be back

  • Jen Crosman

    I order online often. Staff is always friendly, order is ready on time, sandwiches are well-made. It’s a very convenient quick stop when I’m running kids around. They have great customer service and sometimes throw in an extra cookie. When doing school lunches in previous years they were absolutely amazing to deal with as well.

  • Melissa St-Jacques

    Great people and great service, food however...We frequent Subway, so when we got our bread lightly toasted and it literally crumbled to pieces when we bit into it...usually doesn't do that so it made me question how old the bread was....seemed really dry. Other than that, good 👍 …

  • Dylan MacDonald

    One of the better Subways around. Consistent sandwich making is my biggest concern, and the sandwiches here are consistently well made. Always fresh. Always well constructed. Always tasty. A five-star Subway for sure Shout-out to my guy Manpreet for my latest tasty sub.

  • Darlene Hoy

    The girl couldn’t understand me or what I ordered. I had to repeat myself several times. She wouldn’t honour the subway booklet we had. Very argumentative. I told her it’s her problem after she gave me a speal and wouldn’t let mr speak. …

  • Aaron Bachmeier

    I frequently visit this location for lunches during the week and always look forward to being served by Raman. I appreciate her pleasant demeanour and attention to detail every visit.

  • shortybear 2006

    We love going to subway Manpreet is amazing and so friendly he always gets are subs perfect we look forward to seeing him when we come to subway

  • Hannah Jacinth

    Very friendly and pleasant staff, consistent with my order with modifications. I got a chicken tandoori sub a foot long with a cookie and their potato and bacon soup. Really enjoyed the entire meal. Best tasting sandwich in my experience.

  • Alana Lawhead

    Fabulous staff and service! I am never disappointed when visiting this location. Staff always greets me with a smile and asks how my day is going. The restaurant is always clean and food is always fresh. Highly recommend this location!

  • Kevin Isaac

    I can’t remember who served us at the time of visit but he was super friendly and engaged us in conversation which is rare to see if service now a days!

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