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Flying J Travel Plaza #861 - Subway

63100 Flood Hope Rd, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Flying J Travel Plaza #861 - Subway has been inspected 17 times by Fraser Health Authority since February 2, 2018. The most recent inspection, on September 28, 2026, found no infractions.

13 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • 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 4 times across 3 separate inspections, most recently on December 3, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 27, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 30, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli meat slicer had debris build up noted in the black ring area of the slicer. This was noted as an area that staff were likely missing during the cleaning and sanitizing of this equipment. This can be a possible source of cross contamination risk. The operator was ordered to immediately stop the use until it can be cleaned and sanitized.
      • Corrected During Inspection (CDI). The meat slicer was immediately cleaned and sanitized by the staff. Quats was used for the clean in place procedures. The EHO had noted that this unit was now in a sanitary condition and allowed use. Staff and operator were educated on the importance of proper deep cleaning of equipment and to ensure this is added to the sanitation procedures of this equipment.
      • Corrective Action(s):
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer solution in buckets and dispenser at the 3 compartment sink were measured at 0 ppm.
      • Staff mixed chlorine solution (Sani-clean) in a spray bottle to be used on food contact surfaces, solution measured at 100 ppm. For any warewashing, sani-clean will be used in the sanitizing sink compartment until the QUATS dispenser is fixed. Test strips available for staff to check concentration
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATS sanitizer dispenser at the 3 compartment sink is not properly dispensing 200 ppm.
      • Corrective Action(s): Service/repair the QUATS sanitizer solution so that it dispenses QUATS sanitizer solution with a concentration of 200 ppm
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required under the bread case for food debris.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Remove debris to prevent the precense of pests.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front sandwich prep table
      • - Turkey (deli) 11 C (using probe thermometer)
      • - Ham (deli) 11C (using probe thermometer)
      • - Rotisserie chicken 6.8C (using probe thermometer)
      • - Eggs 4.7C (using probe thermometer)
      • Temperature logs indicate temperature over 4C since 10 am, current time 2:11pm.
      • Back line #1 Cooler
      • - chicken/eggs 13C using probe thermometer
      • Logs indicate 11C at 10 am, currently 2:15pm.
      • Corrective Action(s): Discard potentially hazardous foods in the prep table. Including turkey/ham/chicken.
      • - operator discarded during inspection
      • Discard chicken/eggs and all potentially hazardous foods in cooler (back line cooler #1).
      • - operator discarded during inspection
      • Inserts in prep table/sandwich table to be refilled with a small amount of food to be used up within 2 hours.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Equipment not in good working order
      • Corrective Action(s): Service prep table and back line #1 cooler to maintain food at less than 4C.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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