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Chase Subway

1-305 Brooke Dr Chase BC V0E 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chase Subway has been inspected 16 times by Interior Health Authority since May 16, 2013. The most recent inspection, on August 14, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 8, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on October 30, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 October 8, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on February 24, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 27, 2015. For example: 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • No staff present who are FOODSAFE Level 1 certified. This has become a re-occurring situation at this location and requires immediate attention.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Walk-in cooler food temperatures 5.5 - 6°C. Unit gauge at approximately 7°C • Front prep cooler food temperature ranging from 4.5 - 5.8°C • Have units serviced to maintain food at 4°c or colder
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Staff utilizing hand sanitizer between glove changes. Please return to standard practice of hand washing between changing of gloves as hand sanitizers are not considered the equivalent of proper hand washing practices.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for new hydrogen peroxide sanitizer
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Walk-in freezer gauge temperature at -10°C. Have unit serviced to maintain -18°C or colder • Frozen pre-cooked, breaded chicken thawing on counter at room temperature. Thaw such product in the walk-in cooler until needed at the prep line.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • This is a repeat violation where staff are not FOODSAFE level 1 or equivalently certified.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent 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.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s):
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): • Adjustments in progress to lower the temperature of the service cooler to keep foods at 40°F or less
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Automated sanitizer dispenser producing pre-mixed sanitizer in 50-100 ppm range (Quats) as verified by two different test strips. Service dispensing unit to reliably provide 200 ppm solution as recommended for a no-rinse sanitizer by the manufacturer. • Sanitizer mixed manually to 200 ppm. Continue this practice until the dispenser is serviced. • Verify sanitizer strength daily or as frequently as required by Sanitation Plan.
  14. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): • Left 2/3's of prep cooler adjacent to hot holding section is not maintaining food at required 4°C or less. Right side of table used for cut vegetable operating in satisfactory temperature range. Product out for greater than 2 hours above 4°C discarded (tuna and chicken salad). Remaining proteins such as sliced meats and cheeses were exchanged for vegetable inserts in the properly operating section and/or will continue to be rotated in smaller portions from cold stock from the walk in cooler. Sliced tomatoes to remain at 4°C as well. • Unit repairs scheduled for this date.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): • Provide new bulbs for rear storage area ceiling light fixture.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Appropriate corrective actions to implement repairs to cooler must be carried out when deficiencies in temperature control are identified.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  15. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): • Quats sanitizer in sink and spray bottle measure at approximately 50 ppm. Ensure that your test strips are used each day to confirm that the sanitizer concentration is maintained at 150-400 ppm as per the manufacturers instructions.
  16. Monitoring

    0 infractions

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