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Quiznos

1090 Westminster Ave W Penticton BC V2A 1L5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quiznos has been inspected 7 times by Interior Health Authority since August 27, 2021. The most recent inspection, on November 12, 2025, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 3 times across 2 separate inspections, most recently on November 12, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 28, 2022. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on August 27, 2021. For example: 1 Are proper cooking procedures followed?

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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soup being hot held by the wall was found to be <60C (was about 50C) Staff turned up the temperature on the soup. Please ensure to regularly check the temperature so that the soup remains at 60C minimum at all times
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in buckets was above 400ppm. Quats sanitizer must be between 200-400, anything above 400ppm must be rinsed off after. This was corrected during inspection as solution was diluted and verified with test strips.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer residual found in sanitizer pale. No stocks of sanitizer solution was available on site as supplies have not arrived according to staff member. Staff was advised to acquire bleach and prepare bleach solution at 200ppm at time of inspection to use for sanitizing food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator must test sanitizer solution concentration on a daily basis. At the time of inspection, the QUAT sanitizer bottle was empty at the pump station. After the bottle was replace, the QUAT based sanitizer concentration tested at 200 ppm. - Mechanical dishwasher's sanitizing cycle temperature was 77C
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must email a confirmation that employees have registered for FOODSAVE training as was discussed during the inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): soups and sauces are placed frozen into warming units which are not reheating food to required temperature. reviewed corporate food safety plan with staff, discussed process and temperature requirements. Staff advised to use microwave to reheat foods to min 74 degrees c and then transfer to hot holding units.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): soup and tomato sauce temperatures in hot holding units are around 25 degrees c. They have not been reheated correctly. Discussed requirements and process with staff.
      • 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 warming units must be able to reaheat food to 74 degrees c within 2 hours. Food must not be served if not properly reheated. Obtain reheating equipment if food warmers are not capable of meeting requirement.
      • 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.

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