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Subway #11299

B110 - 26361 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #11299 has been inspected 12 times by Fraser Health Authority since October 4, 2019. The most recent inspection, on July 16, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 6 times across 5 separate inspections, most recently on July 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on June 16, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 July 31, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on February 13, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 October 4, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer dispenser and sanitizer bucket measured at 0ppm. tubing of QUATS dispenser is unable to consistently draw up sanitizer solution from chemical bottle.
      • Corrective Action(s): QUATS dispenser and sanitizer bucket must contain 200ppm of solution to effectively sanitize food contact surfaces, equipment and utensils. In the mean time, manually make QUATS solution based on manufacture instructions listed on the bottle and use test stripes to ensure 200ppm is reached. Operator replaced the sanitizer bucket with fresh solution measured at 200ppm
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATS dispenser unable to consistently dispense 200ppm of sanitizer solution. Appears to be a leak in the tubing that draws solution into the dispenser.
      • Corrective Action(s): Repair/replace the dispenser at the 3 compartment sink to ensure sanitizer solution of 200ppm can be drawn consistently.
      • Date to be corrected by: today
      • Violation Score: 3
  2. Routine Inspection

    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
  3. Routine Inspection

    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
  4. Routine Inspection

    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
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    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
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    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
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    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
  12. Routine Inspection

    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

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