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Creston Subway

1415 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Creston Subway has been inspected 7 times by Interior Health Authority since December 12, 2019. The most recent inspection, on March 5, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 3 separate inspections, most recently on March 13, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on March 5, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 13, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 November 3, 2020. 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.

7 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The employee on site stated that they hold a valid Level 1 Foodsafe certificate; however, it was not available on site during the inspection. In the absence of the operator, at least one employee on site must have a valid foodsafe certificate. The employee was requested to submit a copy directly to the EHO or provide it to the operator so it can be forwarded to the EHO.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Reoccurring infraction. One employee was working on site at the time of inspection and has not taken a foodsafe course. In the absence of the operator, at least one employee on site must have a valid foodsafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Internal temperature of meatballs were recorded at 55 degrees Celsius at the time of inspection. 2. Soup being hot held had an internal temperature of 55 degrees Celsius at the time of inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit was in facility but not posted in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee was working alone and did not have foodsafe certification. Operator was called into the establishment mid-way through the inspection and stated that they had one, but the employee did not have certification yet as they were recently hired 3 months prior.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding 55 C must be 60 C or higher
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler 10 C must be 4.4 C or less

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