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Lawrence Subway 51872

101-1100 Lawrence Ave Kelowna BC V1Y 6M4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lawrence Subway 51872 has been inspected 8 times by Interior Health Authority since April 23, 2013. The most recent inspection, on July 10, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 28, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on July 10, 2025. 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 once on December 28, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on March 8, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 10, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of meats stored in prep cooler were measured at 8-10 °C. It was noted that the operator turn off the prep cooler for 30-40 minutes for cleaning during shift change. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed that prep cooler must not be turned off while food is stored in the cooler and ensure temperature of potentially hazardous foods is maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed hot held sauces, including marinara sauce with meat balls, at a temperature of 118deg.C. Manager indicated that the unit temperature was set too low and had just been turned up. Requested staff to re-heat sauces to ≥165deg.C prior to placing back into a properly prewarmed hot holding unit. Please ensure that sauces/PHF are heated to ≥165deg.C prior to hot holding at ≥140deg.C and ensure that hot holding units are properly prewarmed prior to use and set high enough to maintain ≥140deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please replace broken thermometers inside the walk-in refrigerator. Please provide a back-up probe thermometer to verify the current thermometer accuracy used to verify PHF temperatures stored in the front prep table inserts.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please ensure that cleaning cloths in continuous use are stored within sanitizer solutions and that sanitizer buckets are stored in a safe location in ease of access to the front and back prep areas.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The sink drain plug/stop on the 3rd compartment of the back 3-compartment sink was broken rendering the 3rd sink unusable for use as a sanitizing sink. Please repair the 3rd compartment sink drain plug/stop to enable the 3 step warewashing procedure (ie. wash-rinse-sanitize).
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature monitoring records were not available for refrigerators/hot holding at the time of inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff could not confirm valid food safe training at the time of inspection.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats surface sanitizer measured at <200ppm and the final rinse dishwasher temperature was measured at <71deg.C "at the dish" for 5 cycles of testing. It also did not appear that the wash or rinse gauges were working accurately.
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Single used cup lids and other food-related items were being stored under the front handwashing sink.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): At the time of inspection, spray bottle of sanitizer containing quats solution had 0 ppm quats concentration. Inspector explained to staff that strength of sanitizer decreases over time and contents of bottle must be constantly replaced to ensure that the sanitizer solution being used to wipe tables and counters is strong enough. Staff refilled the spray bottle with a quats sanitizer solution at 200 ppm from automatic dispenser.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wet wiping cloths are being hung when not being used. Please keep wiping cloths in containers with sanitizer solution of sufficient strength. As this facility is using quats as a sanitizer, the solution should be at 200 to 400 ppm.
  8. Monitoring

    0 infractions

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