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Subway (114 Algonquin East)

114 Algonquin Boulevard E, Timmins ON P4N 1A4 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Subway (114 Algonquin East) has been inspected 23 times by Porcupine Health Unit since May 26, 2022. The most recent inspection, on June 10, 2026, found no infractions.

8 of 23 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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 7 separate inspections, most recently on June 9, 2026. For example: All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]

  • 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 7 times across 7 separate inspections, most recently on February 2, 2026. For example: Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 5 separate inspections, most recently on May 14, 2025. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

  • 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 2 times across 2 separate inspections, most recently on May 14, 2025. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 once on July 18, 2023. For example: Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]

About this data

These results come from Porcupine Health Unit, 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.

23 inspections

  1. Reinspection

    0 infractions

  2. Reinspection

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
  3. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  4. Required

    2 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility with easy-to-clean waste receptacle (493/17-25(3)(c)-55MIN)
      • Operate food premise – fail to keep sanitary facility with soap or detergent (493/17-25(3)(d)-55MIN)
  5. Required

    0 infractions

  6. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
  7. Required

    2 infractions

    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
  8. Reinspection

    0 infractions

  9. Required

    4 infractions

    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  10. Reinspection

    0 infractions

  11. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  12. Required

    1 infraction

    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
  13. Required

    3 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  14. Reinspection

    0 infractions

  15. Reinspection

    3 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Multiple infractions.
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  16. Required

    4 infractions

    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
      • Fail to clean utensils as often as necessary (493/17-21(2)-305MAJ)
      • Fail to sanitize utensils as often as necessary (493/17-21(2)-305MAJ)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Improvement required.
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  17. Complaint

    1 infraction

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Improvement required.
      • Operate food premise – fail to keep sanitary facility in good repair (493/17-25(2)-55MIN)
  18. Complaint

    0 infractions

  19. Required

    3 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  23. Required

    2 infractions

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]

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