Subway #11299

B110 - 26361 Fraser Hwy, Aldergrove · Restaurant

11 inspections

1. Routine InspectionJan 27, 2026

   1 infraction

   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): Plastic cover present on the left side door of the cooler with the meatslicer placed ontop.
     • Corrective Action(s): Remove the plastic cover to expose the stainless steel as plastic cannot be easily cleaned and is a porous material. Operator started removing the plastic during time of inspection.
     • Violation Score: 3
2. Routine InspectionJul 31, 2025

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Motion sensor hand wash station is not working (no hot/cold water dispensing). Operator indicated that plan already in place for replacing the whole unit into regular hand wash station for today. Soap and paper towel available
     • Corrective Action(s): In the mean time, use the 3 compartment sink for hand washing. EHO to follow up tomorrow to see the completion of the change.
     • Violation Score: 15
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Ice accumulation on the condenser in the walk in freezer.
     • Corrective Action(s): Remove the ice build up as large accumulation of ice can harm the integrity of the equipment to hold the temperature to freeze food.
     • Date to be corrected by: today.
     • Violation Score: 3
3. Routine InspectionFeb 13, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Build up of debris between the cooler holding meat slicer and press machine.
     • Corrective Action(s): Clean and sanitize the following areas.
     • Date to be corrected by: today
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Main hand wash station in the front of house ran out of battery. Unable to dispense water.
     • Corrective Action(s): Replace/Repair the battery to the unit to ensure handwash station is able to supply hot/cold water
     • Date to be corrected by: today
     • Violation Score: 3
4. Routine InspectionSep 17, 2024

   0 infractions

5. Routine InspectionJan 10, 2024

   0 infractions

6. Routine InspectionJun 16, 2023

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Meat balls in marinara sauce between 50-52C surface temperature. Around 1hr mark.
     • Water temperature in basin is 52C.
     • Corrective Action(s): EHO instructed staff to turn up the temperature.
     • Temperature was around 59-60C towards the end of the inspection.
     • Instruct staff which dial setting to use for appropriate temperature.
     • Ensure all staff on all shifts understand what the safe, correct temperature is.
     • Hot holding is 60C.
     • Instruct staff on all shifts how to take temperature, interval and how to record.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer available.
     • Staff unsure of sanitizing frequency for surfaces or prep areas.
     • Staff unsure if sanitizing was completed at opening 7AM or at end of shift at 10AM or at all.
     • Sanitizer bucket is dry.
     • Every food prep surface appears to have food residue.
     • 2. Abundance of bottles, stacked containers pilled up around the hand sink.
     • Corrective Action(s): 1. Equipment and food prep surfaces typically sanitized every 2-4hrs if being handled or used continuously at room temperature OR depending on your approved Corporate Sanitation Plan.
     • Review your Sanitation Plan.
     • Review with all staff on every shift.
     • Review how to test sanitizer level with your staff.
     • Bucket was refilled by EHO during the inspection.
     • Operators cleaned and sanitized all surfaces during the inspection. Thank you.
     • 2. Bottles and containers were picked up and removed during the inspection. Thank you.
     • Do not stack dirty items around the small space around the hand sink.
     • Keep the hand sink free and clear.
     • Ensure you wash your hands as frequently as possible.
     • Violation Score: 15
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Some plastic containers for food storage (direct food contact surface) for the line coolers (small bins) appear to be cracked, chipped, or showing significant signs of wear and cracking that food residue (brown color) is accumulating along the cracks.
     • Corrective Action(s): Discard/replace food containers with ones that are in good repair.
     • Inventory and ensure all equipment is in good repair and made of cleanable surfaces.
     • Date to be completed by: Today.
     • Violation Score: 3
7. Routine InspectionDec 13, 2022

   0 infractions

8. Routine InspectionApr 25, 2022

   1 infraction

   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Pooling water in cooler below hot holding unit (soups). Water observed to be pooling in the bottom compartment. Food is stored in containers in this area and is covered and protected from contamination
     • Corrective Action(s): Wipe up the water and observe if water returns. If it does, get cooler fixed and do not store foods in this area. Although foods are covered while stored, containers are not sealed.
     • Date to be corrected by: cleaning to be completed today, if equipment needs to be fixed, fix by end of this month.
     • Violation Score: 3
9. Routine InspectionJul 16, 2021

   0 infractions

10. Routine InspectionAug 6, 2020

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs in front hot holding unit measured at an internal temperature of 57C
      • Corrective Action(s): - temperature of unit increased and water level raised by operator
      • - Meatballs reheated in microwave and achieved a temperature of 74C, returned to hot hold unit.
      • - Ensure hot holding unit maintains food at 60C (140F) or hotter and maintain water level.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knife for cutting bread being stored directly in sanitizer solution between uses, this poses a hazard of chemical contamination of food.
      • Corrective Action(s): - Empty storage unit for knives of sanitizer, store utensils dry only and wash and sanitize utensils and unit every 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed under and around stainless steel back prep table and dishwashing area. Items obstructing cleaning also noted in these areas.
      • Corrective Action(s): - Clean in hard to reach areas identified during the inspection and remove all items that discourage proper cleaning.
      • Date To Be Corrected By: 2020/08/07
      • Violation Score: 3
11. Routine InspectionOct 4, 2019

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site in operator's absense that has level 1 foodsafe or an equivalent
      • Corrective Action(s): provided course information. Ensure one person on site at ALL times has a valid foodsafe level 1 certificate or an equivalent
      • Violation Score: 1