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Subway

1 - 4565 10th Avenue, New Hazelton, V0J 2J0 · Restaurant

Official record from Northern Health →

Inspection summary

Subway has been inspected 4 times by Northern Health Authority since July 22, 2022. The most recent inspection, on January 28, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 December 11, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 22, 2022. For example: 204 - Critical Repeat Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 22, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on July 22, 2022. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. Health officer tested sanitizing solution and it was observed to be only 100ppm quaternary ammonia solution. Observed employee refresh sanitizing containers with new sanitizing solutions and retested. Observed a final sanitizing solution concentration of 200ppm QUAT at time of inspection. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 204 - Critical Repeat Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature log records indicate the minimum required temperature of 74°C is not always reached for reheating or cooking of food. Only the surface temperature of foods is monitored and recorded. (Public Health significance) - When reheating potentially hazardous foods, foods must reach 74°C throughout the product to ensure the food is safe to consume.
      • Corrective Action: Internal temperature of all cooked foods must reach 74°C for 15 seconds and be recorded in log book.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Nail polish remover stored above food contact surfaces. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals safely away from food and food contact surfaces.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cooler door below hot holding unit and coffee maker is damaged. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace cooler door.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.

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