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Quizno's Classic Subs on Central

663 Central Street West, Prince George, V2M 3C6 · Restaurant

Official record from Northern Health →

Inspection summary

Quizno's Classic Subs on Central has been inspected 4 times by Northern Health Authority since February 2, 2023. The most recent inspection, on March 28, 2024, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 March 28, 2024. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 separate inspections, most recently on March 28, 2024. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 2, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 29, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. Processed vegetables were measured at 11.8 degrees Celsius in one of the prep coolers. Staff claim that they recently checked the prep coolers temperature during lunch, and were storing hot racks (measured between 40-66 degrees Celsius) within the cooler next to the vegetables. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Storing hot racks in the cooler will increase the temperature within the cooler & can lead to temperature abuse.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Dispose of any potentially hazardous cold foods stored above 4°C for more than 2 hours. Racks from the oven must not be stored in the prep cooler.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the cutting boards and knife handles are no longer smooth and easily cleanable. Food contact surfaces that are not in good working order cannot be easily cleaned, and can harbour bacteria.
      • Corrective Action: Ensure that all food contact surfaces are smooth, non-porous, and easily cleanable.
  2. Follow-Up Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Some surfaces, such as parts of cupboard doors are not easily cleanable. Public Health significance - surfaces that are not smooth, impervious to moisture, and easily cleanable can lead to contamination of food or utensils, and foodborne illness.
      • Corrective Action: Repaint or refinish any surfaces that are not smooth, impervious to moisture, and easily cleanable.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. Chicken on top of prep cooler was measured at 7.6 degrees Celsius with a probe thermometer. Staff claimed that temperatures were acceptable when the stored opened. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed staff storing their keys on a cutting board in the storage area, as well as gloves on a dry storage rack. Staff lockers are readily available but are not being used properly. Paper towel dispenser was noticeably dirty as well. Storing personal items in the food preparation area, as well as improper cleaning of paper towel dispenser, can lead to contamination & foodborne illness.
      • Corrective Action: Staff need to store all personal items in staff lockers, or away from food preparation & storage areas. All surfaces that came into contact with personal items need to be cleaned & sanitized before using again. Ensure that paper towel dispenser is kept in a sanitary condition.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Underside of slicer carriage had food debris at time of the inspection. Public Health Significance - improper cleaning and sanitizing of surfaces allows bacterial growth, and potential foodborne illness, due to contamination of food in contact with the improperly cleaned surface. Listeria outbreaks have been linked to improperly cleaned & sanitized meat slicers..
      • Corrective Action: Ensure that all food contact surfaces and meat slicers are cleaned and sanitized thoroughly, and are kept in a sanitary manner. If the meat slicer is observed in an unsanitary manner again, Northern Health may issue a Violation Ticket.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. Meat products stored in top of prep cooler was measured between 4.9-7.1 °C. On-site temperature logs claim the cooler was below 4°C at 11am. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Recommend keeping insert lids on items in top portion of prep cooler to protect from contamination and keep cold. Dispose of any potentially hazardous food stored above 4 °C for more than 2 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light bulbs in back-end of restaurant doesn't have a cover, which could lead to glass contamination of surrounding area in the event of the light's breaking.
      • Corrective Action: Ensure that all light bulbs are either shatterproof, or have covers.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Underside of slicer blade had food debris at time of the inspection. Public Health Significance - improper cleaning and sanitizing of surfaces allows bacterial growth, and potential foodborne illness, due to contamination of food in contact with the improperly cleaned surface. Listeria outbreaks have been linked to improperly cleaned & sanitized meat slicers.
      • Corrective Action: Ensure that all food contact surfaces and meat slicers are cleaned and sanitized thoroughly, and are kept in a sanitary manner.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some surfaces, such as parts of cupboard doors & chipped metal racks in walk-in cooler, are not easily cleanable. Public Health significance - surfaces that are not smooth, impervious to moisture, and easily cleanable can lead to contamination of food or utensils, and foodborne illness.
      • Corrective Action: Repaint or refinish any surfaces that are not smooth, impervious to moisture, and easily cleanable.
  4. Routine Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door was worn out, which may lead to entrance of pests.
      • Corrective Action: Ensure that the weather stripping is replaced and does not allow entrance of pests.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed some of the hard-to-reach areas under equipment and storage, as well as some of the handles for the prep coolers and cupboards were dirty during the inspection.
      • Corrective Action: Ensure that all areas of the food facility are cleaned on a regular basis, and food contact surfaces are kept clean and sanitary.

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