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Pandosy Subway 7935

3001 Pandosy St Kelowna BC V1Y 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pandosy Subway 7935 has been inspected 8 times by Interior Health Authority since August 22, 2013. The most recent inspection, on April 30, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 4 separate inspections, most recently on April 30, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 21, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 across 2 separate inspections, most recently on November 21, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 21, 2022. For example: 5 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 July 18, 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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): REPEAT INFRACTION: high temp dishwasher is broken and still unable to operate. Complete repairs and email EHO when complete
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): high temp dishwasher is unable to operate. Please complete repairs and email EHO when dishwasher has been repaired for follow-up inspection to confirm
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Dishwasher found to be broken. 2) A hole observed on a mopping sink. Corrective Action: 1) Fix the dishwasher in a manner that can achieve 71C at the plate surface during the sanitizing cycle. 2) Repair the mopping sink.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing sink obstructed with sauce containers. Corrective Action: Do not obstruct the handwashing sink.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ensure that at least one staff member working on site has a valid FOODSAFE level 1 or equivalent certificate.
      • 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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Banana peppers and pickles found during inspection hung to drain in dish sink on faucets. Discussed proper procedure for draining packages with operator. In future draining of packages should occur in a colander, contents should then be promptly transferred to inserts for storage and food preparation. Hanging packages to drain by puncturing on faucets opens the sealed package to possible contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips on site were expired at time of inspection, new test strips are required in order to confirm sanitizer concentrations are adequate for sanitizing dishes and surfaces. Sanitizer concentrations should be measured regularly and recorded on a log sheet to ensure adequate concentrations are maintained.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection sanitizer was not being provided at adequate strength from mixing unit. Operator performed adjustments to the mixer, which after running for some time was able to provide proper sanitizer concentration. Previously washed dishes were required to be re-washed and sanitized.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink found with cup stored inside during inspection. Handwashing sinks should not be used for purposes other than handwashing. Handsinks need to remain easily accessible at all times in order to promote frequent handwashing, good hand hygiene is an important step in preventing the spread of communicable diseases.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff could not provide certification; operator to verify.
      • 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

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Remind staff to clean underneath equipment and hard-to-reach areas by the pop canisters as well.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Probe thermometer requires longer contact time with sanitizer prior to use. Check veggies, then cheeses, then meats and hot holding. Sanitize between uses and amend sanitizing procedures as discussed.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Keep this on site as well.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  8. Monitoring

    0 infractions

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