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Mr. Sub

7 29 Anne St S, Barrie ON L4N 2C5 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Mr. Sub has been inspected 6 times by Simcoe Muskoka District Health Unit since January 24, 2025. The most recent inspection, on July 15, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 5 times across 3 separate inspections, most recently on June 4, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Live birds and animals, other than service animals, must not be permitted in the food premises.

  • 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 July 15, 2026. For example: Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Food handler completed food handler training.

  • 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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.

6 inspections

  1. Routine

    2 infractions

    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper reheating
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
  2. Complaint

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Live birds and animals, other than service animals, must not be permitted in the food premises.
      • Fail to ensure food premise is kept free from live birds or animals
  3. Follow-up

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to retain pest control records for one year
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper reheating
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  4. Routine

    8 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing station used other than for handwashing of employees
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with single service towels or air dryer
      • Fail to keep sanitary facility clean and in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper reheating
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  5. Routine

    2 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Handwashing station used other than for handwashing of employees
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper reheating
  6. Routine

    1 infraction

    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper reheating

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