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Quizno's Classic Sub

8087 Hart Highway, Prince George, V2K 3B8 · Restaurant

Official record from Northern Health →

Inspection summary

Quizno's Classic Sub has been inspected 4 times by Northern Health Authority since July 7, 2023. The most recent inspection, on February 11, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 August 21, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 across 2 separate inspections, most recently on September 12, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on February 11, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 7, 2023. For example: 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One scoop was observed being used for both flour and the spicy breading mix. (Public Health Significance) Each food item must have its own dedicated scoop, as sharing scoops/utensils can lead to cross-contamination and may pose a risk of allergic reactions.
      • Corrective Action: The operator provided email confirmation, including a photo, showing that a separate scoop has been obtained for the spicy breading mix.
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Surface of the kitchen cart is not smooth and difficult to clean. Additionally, this cart is activating blocking the handwashing sink and preventing employees from easy access to the sink. All equipment surfaces should be smooth and easy to clean to prevent contamination. Handwashing sink should not be blocked to encourage handwashing.
      • Corrective Action: Operator to ensure surface of kitchen cart is smooth and easy to clean. Cart should not be blocking handwash station.
  3. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of the refrigerator by the sink was measured at 9.7°C. There are plans to replace the refrigerator by the end of next month. Fridge is currently used to store muffins and sauces only. Commercial sauces with egg and milk as ingredients that were labeled "Keep refrigerated" were also stored inside the fridge. Sauces with potentially hazardous ingredients such as egg and milk can support the growth of harmful microbes. Sauces should be stored at 4°C or colder to prevent microbial growth that may increase the risk of foodborne illness.
      • Corrective Action: Operator moved all sauces with the "Keep Refrigerated" label to a working cooler. Potentially hazardous food, such as sauces with milk and egg as ingredients, should not be stored inside this cooler until it has been repaired or replaced.
  4. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for deli cooler located next to sink was measured at 9°C. Various deli and sauces were stored inside cooler. Refrigeration temperature for perishable foods must be kept at a minimum of 4°C or below to prevent the growth microbes that could lead to foodborne illnesses.
      • Corrective Action: Operator moved all potentially hazardous food items to functioning refrigeration unit. Operator must put a sign on cooler to ensure no potentially hazardous food would be stored inside cooler until it had been fixed or replaced.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Broccoli cheese soup was measured at 31°C at the hot holding unit. The soup was stack on another metal container to preventing it from getting too hot and stick to container. All potentially hazardous foods must be stored at 60°C or above to prevent bacterial growth and risk of food borne illnesses.
      • Corrective Action: Operator removed the empty metal insert below the soup during inspection. Ensure that items held in the hot holding unit are kept at 60 C at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer bucket with wiping cloth was not readily available in store. Feeder was not dispensing QUAT sanitizer properly due to empty sanitizer bag. Inadequate sanitation cannot effectively reduce the microbial load on food contact surfaces and equipment, increasing the risk of foodborne illness.
      • Corrective Action: Operator replace QUAT sanitizer bag and prepared sanitizer bucket with wiping cloth. Ensure sanitizer is readily available at all time during operating hours.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee working at time of inspection does not have FOODSAFE level 1 or equivalent training. At least one employee should have training each shift to ensure food prepared in premise is safe, reducing risk of foodborne illnesses.
      • Corrective Action: Operator to schedule training for employee as soon as possible. Ensure at least one staff member should have FOODSAFE when in operation.

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