Skip to content
Loading map…

Subway #10117 Westbank

2-2430 Main St West Kelowna BC V4T 1Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #10117 Westbank has been inspected 7 times by Interior Health Authority since January 7, 2015. The most recent inspection, on January 16, 2026, found no infractions.

1 of 7 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 February 3, 2025. 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 4 times across 4 separate inspections, most recently on October 8, 2019. 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 April 8, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Staff directed to close the display cooler covers to maintain temperature and to observe that temperatures drop to or below 4C/40F within an hour. IF unable to maintain temperature, remove all PHFs to under counter coolers.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Meatballs in sauce and soups in the hot holder were measured at 50C. Staff was directed to reheat all foods to 74C and then place into the hot holder, holding at a minimum temperature of 60C.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap and paper towel dispensers are to be installed prior to opening for the handwashing station by the front service area.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Automatic dispenser for QUAT sanitizer tested several time with different test strips with less than 50 PPM QUAT sanitizer acheived when typically concentration should be at least 200 PPM.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Third compartment sink at 0 ppm QUAT when usually 200 ppm required, automatic dispenser of sanitizer empty.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature taken of the food in the garnish trays read to be 7 degrees Celsius, electronic temperature gauge on the machine read 43 degrees Farhenheit (6 degrees Celsius) Operator said that service will be done on the machine to ensure it reaches 40 Farhenheit or lower at all times. Please ensure that the food lids are closed to ensure temperature is always maintained below 4 degrees Celsius.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat concentration tested at the time of inspection was only 50ppm, a new bottle was brought in, and it was tested to be approx 150ppm using Quat indicator strip
  7. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): - Automatic sanitizer dispenser at 0 ppm QUATS and see through feeder tube does not indicate concentrated sanitizer solution is moving. Staff agreed to monitor to ensure final solution is at 200 ppm QUATS and call for service if required. - Sanitizer in spray bottle measured over 1000 ppm QUATS and solution may be toxic if concentration is too high. Staff agreed to make up proper concentration and monitor accordingly.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Meatballs in sauce at 40 Celsius in steam table after being cooked prior to placing in steamer. Steamer is oversized for containers in use and covers used to keep steam in but were not in place
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.

Nearby inspected facilities

Own this business? Add a badge to your website