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Rutland Subway 7934

137 Hwy 33 Kelowna BC V1X 2A1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rutland Subway 7934 has been inspected 7 times by Interior Health Authority since March 14, 2014. The most recent inspection, on October 6, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 March 6, 2019. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2018. 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 once on October 18, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on March 6, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on February 4, 2016. For example: 14 - 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.

7 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): It was noted that at least one employee with valid FOODSAFE certification or equivalent training is not present at all times and staff FOODSAFE certification could not be confirmed at the time of inspection. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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): Mechanical dishwasher final rinse temperature about 65 C on the rack when at least 71 C required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The staff said during the inspection that their current policy is that as soon as the food handlers recover from illness, they are allowed to work in the food premises. Ill employees must stay home from work for 48 hours after symptoms subside. This is to prevent the further spread of illness. Staying home for 72 hours is recommended as an increased level of safety. The staff agreed to update their policy to minimize the spread of illness.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The blades for the food slicers are damaged and has white stains and food debris on the food contact surfaces. Using a damaged blade when handling food can cause serious physical contamination. b) Thumb tacks are used on the wall right next the food preparation table. Using thumb tacks on the walls in a food preparation area can pose physical contamination if they fall into foods by accidents. Take immediate corrective actions and contact the health officer by Mar. 6, 2019.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During this inspection, the operator measured the internal temperature of the cooked sauces being stored in the hot holding unit in the front food preparation area using her probe thermometer and it showed at 120°F. She said that her thermometer is calibrated regularly and the food was cooked and put into the hot holding unit less than 2 hours ago. She reheated the food above 74°C and the corrective actions were recorded in the log during this inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The blade for the vegetable slicer is damaged. Using a damaged blade when handling food can cause serious physical contamination. b) Thumb tacks are used on the wall right next the food preparation table. Using thumb tacks on the walls in a food preparation area can pose physical contamination if they fall into foods by accidents. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  6. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): *The cooked meatball was observed at 40 degree Celsius. The operator voluntarily discarded the concerned food and the foods in the same hot holding unit. Corrected during the inspection (CDI).
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *A knife in the food preparation area has a chipped blade and it was removed by the operator during the inspection.
  7. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): One of the knives in the food preparation area has damages on its metal blade. The staff discarded the utensil during the inspection. Corrected during inspection (CDI).

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