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Subway

1106 Lakeside Dr Nelson BC V1L 5Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 11 times by Interior Health Authority since March 27, 2013. The most recent inspection, on December 4, 2025, recorded 1 infraction.

5 of 11 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 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 4 times across 4 separate inspections, most recently on December 4, 2025. 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 October 30, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 25, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 24, 2014. For example: 2 - Do processes match the written food safety plan?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer jug is almost empty.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding (meatballs, marinara sauce) unit temperature is 40 C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sink used as a sanitizer basin has only water in it (no sanitizer is detected using test strips).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1)Meatballs in sauce were 46.0°C, pizza sauce was 19.0°C, soup was 38.5°C. Operator stated that meatballs in sauce were heated to 74°C then placed in hot holding unit before the unit was preheated. Pizza sauce was placed in hot holding unit without heating to 74°C. Soup placed in hot holding unit without heating to 74°C first. All items were placed in hot holding prior to it reaching operating temperature. 2) Cooler under sandwich grill measured at 7.6°C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): Sauce placed in hot holding unit without first being heated to 74°. Temperature at time of inspection was 19°C.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Automatic quaternary ammonia (Quat) sanitizer dispenser not working
      • 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

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food debris under shelves in back storage was observed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Knives on magnetic holder were in contact with staff keys, which could contaminate the knives.
  10. Monitoring

    2 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Hot held chili was found to be 37°C using a calibrated probe thermometer at the time of inspection. When questioned, staff stated that they were using the hot holding unit to heat up foods to 60°C. Discontinue this practice immediately. Foods must be heated to 74°C to destroy any potential pathogens in the food, then placed in hot holding at ≥60°C. Ensure to train staff of the proper method of reheating, according to the food safety plan for the establishment. All of the hot held foods were heated to 74°C then placed back into hot holding at ≥60°C at the time of inspection, as the foods were only in the hot holding unit for approximately 1 hour. (Corrected During Inspection).
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Hot held chili was found to be 37°C using a calibrated probe thermometer at the time of inspection. When questioned, staff stated that they were using the hot holding unit to heat up foods to 60°C. Discontinue this practice immediately. Foods must be heated to 74°C to destroy any potential pathogens in the food, then placed in hot holding at ≥60°C. Ensure to train staff of the proper method of reheating, according to the food safety plan for the establishment. All of the hot held foods were heated to 74°C then placed back into hot holding at ≥60°C at the time of inspection.
  11. Monitoring

    0 infractions

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