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MR. SUB

3885 Keele St · Food Premises

Official record from Toronto →

Inspection summary

MR. SUB has been inspected 4 times by Toronto Public Health since September 26, 2025. The most recent inspection, on September 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times on September 9, 2026. For example: FOOD PROTECTED FROM CONTAMINATION

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on September 9, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 2 times on September 9, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • 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 9, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • 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 3 times across 2 separate inspections, most recently on September 9, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

About this data

These results come from Toronto Public Health, 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.

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    10 infractions

    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Fail to process food in manner safe to eat - Sec. 26(2)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure food handler in food premise refrains from conduct that could result in contamination of food - Sec. 33(1)(h)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • USE FOOD EQUIPMENT NOT OF READILY CLEANABLE FORM - SEC. 8(1)(C)
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • Use dirty cloth for cleaning utensils - Sec. 16(b)
    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • OPERATE FOOD PREMISE - FAIL TO KEEP SANITARY FACILITY SANITARY - SEC. 25(2)
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • SANITIZE UTENSILS IN QUATERNARY AMMONIUM COMPOUND SOLUTION OF LESS THAN 200 P.P.M. - SEC. 19(C)
  3. Inspection

    2 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Operate food premise - equipment not constructed to permit maintenance in sanitary condition - Sec. 9
  4. Inspection

    0 infractions

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