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Gordon Subway 31968

11-3818 Gordon Dr Kelowna BC V1W 3G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gordon Subway 31968 has been inspected 7 times by Interior Health Authority since March 21, 2013. The most recent inspection, on April 29, 2026, found no infractions.

2 of 7 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, Protecting food from contamination and Cleaning and sanitizing.

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 July 30, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 14, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 16, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 3 times across 2 separate inspections, most recently on July 30, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 December 12, 2022. For example: 5 Are the FOODSAFE training requirements being met?

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

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The hot holding unit for potentially hazardous food was turned off and food was measured at approximately 40.9°C. The operator turned on the hot holding unit and replaced the food inside with a properly heated batch.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan lacked detail. The operator was instructed to provide a plan with more detail on critical limits and safe food handling practices.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The written sanitation plan lacked detail. The operator was instructed to provide a plan with more detail on how items are cleaned, which chemicals are used, and the schedule they are cleaned on
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Submit FoodSafe certificates to the Health Officer. All staff must be FOODSAFE-trained if working alone.
      • 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.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Signage at the 3 compartment sink are dirty and worn out Several ceiling tiles are damaged during time of inspection
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator does have valid operating permit but was not posted in conspicuous location
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): During time of inspection, 2 staff on-site only and did not have FOODSAFE
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The meatballs in hot holding unit at 125 F.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The meatballs in hot holding unit at 125 F. Using microwave to heat foods, no records kept of temperatures for heating food prior to hot holding.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walls, shelve, sinks, area around the dishwasher require cleaning. The signage and posters need cleaning. The shelve and items on the shelve above food preparation counter area need to be cleaned, and organized.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No one at site with any Food Safe documentation. Keep copies of Food Safe documentation at the site.
      • 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.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature logs not recorded for the previous afternoon. (Oct 15)
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No soap in dispenser for dishwasher. Quat sanitizer used in spray bottle above 200 ppm. Staff should be checking spray bottle and container for sanitizer ppm .with test strips. Require a detailed cleaning of items in the public serving area, for example better cleaning of pop nozzles and trays.
  7. Monitoring

    0 infractions

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