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Firehouse Subs

10326 McDonald Park Road, 104, North Saanich, BC, V8L 5X7 · Food Premises

Official record from Island Health →

Inspection summary

Firehouse Subs has been inspected once by Island Health (Vancouver Island Health Authority), on September 16, 2026. The most recent inspection, on September 16, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on September 16, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 September 16, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    2 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot held meat balls measured internally at 34.2°C. Hot held products out for less than two hours were reheated to an internal temperature of 74°C during inspection and held at 60°C.
      • Continue to follow correct reheating and hot holding as per the sites Food Safety Plan.
    • Improper Construction / Maintenance of Establishment
      • Minor grease and food debris on refrigeration doors must be cleaned regularly. Ensure proper glove use and hand washing are followed.
      • Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Three compartment sink used for warewashing. Fridge temperatures at 4°C or less and freezers at -18°C or less. Temperature logs maintained onsite. Probe thermometer available. Quat surface sanitizer at 200 ppm. No signs of pests noted. Premises is overall well maintained.

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