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Subway #11284

250 Trans-Canada Hwy Salmon Arm BC V1E 4N3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #11284 has been inspected 14 times by Interior Health Authority since April 8, 2013. The most recent inspection, on August 11, 2026, recorded 3 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 7 times across 6 separate inspections, most recently on August 11, 2026. 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 August 11, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 31, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 January 8, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 9, 2017. For example: 4 - 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.

14 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - front undercounter fridge at 9C. They were directed to remove perishables and get repaired ASAP. - hot soup being held at 30C, directed to discard
      • 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): See item 1.2 for soup above.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - all 3 dishwasher reagent bottles were empty upon arrival - directed to restock and prime immediately - supervisor restocked but did not prime so all lines were air locked - EHO primed and retested at >50ppm chlorine
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Green peppers in the walk in cooler were growing mold. Food must be free of mold and safe for human consumption. Discard affected peppers.
      • F1.6B All food on the premises must be fit for human consumption.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Tomatoes and green peppers in the walk in cooler were growing mold. Food must be free of mold and safe for human consumption.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in cooler beneath the toaster was broken. Ensure all coolers have an accurate, functioning thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Mold was found on many of the tomatoes in the premises. Food must be free of mold and fit for human consumption.
      • F1.6B All food on the premises must be fit for human consumption.
  6. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Reheating of soups and marinara sauce is not being monitored. Proper reheating to 74°C(165°F) provides a degree of assurance that pathogens will be eliminated before hot holding at 60°C (140°F). Corrective action: • Monitor reheating with a probe thermometer after microwaving. Ensure food reaches 74°C (165F) before placing in hot holding unit.
      • 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): QUAT sanitizer for manual warewashing and food contact surface sanitizing measured at ~500ppm. Beyond 400ppm (no-rinse level) QUAT sanitizer must be rinsed off food contact surfaces to avoid chemical contamination of food. Corrective action: • Monitor QUAT sanitizer with test strips to ensure correct concentration of sanitizer (200-400ppm) • Dilute sanitizer as required to reach 200-400ppm • Contact chemical supply company to adjust automatic QUAT dispensing
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The plastic strip curtain in the walk in cooler has mold or debris on it and needs to be cleaned more regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed that the customer beverage fridge was missing a thermometer. This refrigerator contained milk and cream, which are potentially hazardous foods. These food items have the potential for pathogen growth when stored at an incorrect temperature for an extended period of time. The refrigerator must have an accurate thermometer to monitor the temperature (40 °F or below). Observed a few temperatures above 40 °F in temperature log book with no corrective actions recorded. Recommended to manager that employees write down corrective actions taken when temperature is not within correct range. These corrective actions should be recorded to prove the required temperature has been reached.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed plastic containers being stored on the floor underneath the shelving units. The space underneath these shelves should be kept clear of equipment to allow for easy sweeping and moping as well as monitoring for pests or spills. Please remove these bins and store off the floor.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Back holding cooler temperature was measured at between 7C/45F and 10C/50F. This is a recurring issue. Temperature dial was adjusted at the time of inspection. Temperature was rechecked and measured at ~7C/45F-9C/48F. At the time of inspection, items were moved to walk-in cooler. Requested staff to monitor/record the temperature of this cooler and ensure that the cooler is capable of maintaining at 4C or less prior to placing food back into the unit. Also all staff should be aware of what corrective actions to take when temperatures are measured to be >4C. Note: According to temperature log, temperature was measured at ~35F at 11am. 2. New accurate thermometers needed for walk-in freezer and back holding cooler. NSF-certified thermometers recommended.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer provided only ~100ppm of Quats. Quats concentration tested at the dispenser and provided slightly less than 200ppm. Please ensure 200ppm of Quats is provided.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottle of Quats sanitizer solution did not provide adequate amount of Quats. CDI - Corrected During Inspection. Manager discarded the solution and refilled the spray bottle with new sanitizer solution at the time of inspection.
  13. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): One hot held cream soup was measured at 54°C. The operator understood the hazards of holding potentially hazardous food between 4°C/40°F to 60°C/140°F and adjusted the temperature during the inspection. As mentioned in the inspection, temperature must be assessed for soups that are in different hot holding units. Please ensure all soups are kept ≥60°C and if they ever fall between 4°C/40°F to 60°C/140°F for more than 2 hours, they are deemed unsafe to eat and must be discarded.
  14. Monitoring

    1 infraction

    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Temperatures for cream soups (chicken cream soup and clam chowder) were measured at <60C/140F (One at ~40C and the other at ~50C). Staff was unsure how long the soups have been stored in the danger zone i.e between 4C/40F and 60C/140F, which is ideal for disease-causing bacteria to grow and multiply. Therefore staff has voluntarily discarded the soups. Note: CDI - Corrected During Inspection
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.

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