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Quiznos

306-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quiznos has been inspected 9 times by Interior Health Authority since October 30, 2013. The most recent inspection, on August 17, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on November 21, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 9, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 once on August 9, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 3 separate inspections, most recently on March 31, 2021. For example: 6 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 9, 2018. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not have valid FoodSafe certificate or equivalent available on-site for review. Submit a copy of your certificate to me.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): flooring in the back storage room is missing tiles after the grease trap was replaced. This needs to be replaced as the flooring needs to be a smooth non-porous surface that is easily cleanable
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): no staff on site has FoodSafe, owner has taken the course through head office, will need to see certificate to see if it is equivalent to FoodSafe. There needs to be at least one person on site at all times who has a valid FoodSafe.
  7. Monitoring

    6 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Internal cooked food temperatures cannot be verified by the operator because they do not have a food probe thermometer in the food premises. Obtain and use a food probe thermometer IMMEDIATELY to verify the internal cooked food temperatures and contact the Environmental Health Officer by AUG 10, 2018.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. The Food Safety Plan requires the use of ice when cooling cooked foods. No ice is available in the food premises. Review and follow the Food Safety Plan during the operation. Monitor and record the food temperatures when cooling cooked foods and send a copy of the completed time and temperature records to the Environmental Health Officer by AUG 10, 2018. The template is available at: <http://foodsafe.ca/resources.html>. Discard any leftover if the food temperatures cannot be monitored and recorded during the cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A food probe thermometer is not available in the food premises to verify the internal food temperatures. Obtain and use a food probe thermometer IMMEDIATELY to verify the internal cooked food temperatures and contact the Environmental Health Officer by AUG 10, 2018.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The operator said that pests are observed in the onion bags they purchased from a local food supplier. When purchasing food, inspect the food and the bags for any signs of pest and reject anything that is contaminated. Discard or return any contaminated food to the supplier. When handling vegetables, inspect the food for any signs of pests. Discard any contaminated foods.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The cleaned food slicer with multiple blades have food debris on the blades. Clean the food equipment to remove all the food debris prior to sanitizing. After the cleaning, rinse and sanitize the food equipment prior to use and after use. Maintain the food equipment in a sanitary manner and contact the Environmental Health Officer by AUG 10, 2018. b) Damaged food containers and lids are being used to store foods in the food prep cooler in the front food preparation area. Do NOT use damaged food containers and lids. Discard or remove the damaged items from the food premises and contact the Environmental Health Officer by AUG 10, 2018. c) The staff did not know where the cut resistance gloves for cleaning the food slicer and did not the gloves are required for the cleaning so the Environmental Health Officer contacted the operator. The staff found the required gloves for safe cleaning during the inspection. Review and follow the manufacturer's instruction for the food slicer.
      • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff in the food premises has a valid FOODSAFE certificate. Have at least one food staff with a valid FOODSAFE certificate or equivalent training during the operation. Provide a copy of the staff's certificate to the Environmental Health Officer by AUG 10, 2018.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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