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Subway

101-3699 Hwy 97 N Kelowna BC V1X 5C3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 8 times by Interior Health Authority since May 7, 2014. The most recent inspection, on April 21, 2026, found no infractions.

3 of 8 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: Cleaning and sanitizing and Food temperature control.

The last 3 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.

  • 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 5 separate inspections, most recently on September 6, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 4 times across 3 separate inspections, most recently on September 6, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 6, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food (PHF) within the front right prep table refrigerator (used to store meat and cheese) were measured at temperatures between 50 to 59 deg.F. According to operator, this unit was turned off the night prior and staff may have restarted the unit too late in the morning to achieve proper temperature control prior to use. Some of these PHF ingredients that were identified as being within the danger zone for 2hours were discarded by staff at the time of inspection.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pre-mix dispenser at the back 3-compartment sink set up to dispense a "no rinse" required sanitizer solution was measured at >500ppm Quaternary Ammonia. Sanitizer solutions (red buckets) were not mixed/not in use at the time of inspection.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary sanitizer not mixed/not located at food preparation areas at the time of inspection. Quaternary ammonia sanitizer was measured at <200 when taken directly from the pre-mix sanitizer dispenser.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed soup for the next day thawing on the counter in the back preparation area.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Two PHF items were observed left out at room temperature for an extended period (ie. hard boiled eggs measured at 10deg.C & imitation crab at 10.5deg.C).
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Premix Quats sanitizer station not working at the time of inspection and no measurable sanitizer was found in spray bottles.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer noted in food contact surface sanitizer spray bottles. Pre-mix station found to be not working, however, operator repaired unit at the time of inspection. Also recommended more frequent use of test strips to ensure proper sanitizer concentration.
  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Automatic dispenser is used for quats sanitizer solution. Quats sanitizer solution reaches 200 ppm. Spray bottle of sanitizer solution used for wiping counters is at 0 ppm. Operator replaced the contents with quats sanitizer solution at 200 ppm. Please ensure that spray bottle sanitizer solution is at 200 ppm to properly sanitize surfaces.

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