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Subway #12667

B111 - 1475 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #12667 has been inspected 16 times by Fraser Health Authority since November 1, 2017. The most recent inspection, on May 4, 2026, recorded 1 infraction.

13 of 16 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 2 times on December 31, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 May 4, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 11, 2021. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 11, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: 1) Water from the fron hand sink is getting underneath the black stopper next to the sink, and drippnig in the cabinet onto coffee stir sticks and sugar. 2) Rodents poison pellets were found underneath the front hand sink in an open container next to the coffee stir sticks. Yellow rodent poison blocks were found underneath the hot holding in the front. Rodenticides are not allowed to be near food contact surfaces as it can be tracked onto the food contact surfaces.
      • Corrections: 1) The stir sticks and sugars were discarded. Seal the black stopper next to the hand sink so no water can get underneath. In the meanwhile, do not store food or food packaging underneath the leak.
      • 2) The poison pellets and blocks were discarded during inspection. Contact the pest management company to ensure no poison is kept in the premises.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cream of broccoli soup and chicken soup in hot holding measured at 40C. Cream of broccoli observed still frozen in the center.
      • 2) When asked about the reheat temperature requirement, staff indicated 140F-165F.
      • Corrective Action(s): 1) Soups reheated in microwave. Probed above 74C/165F.
      • 2) Discussed reheating temperature requirements. Food MUST be reheated to 74C/165F or hotter before placing in hot holding at 60C/140F or hotter.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer temperature measured at -6C/21F. Digital gauge outside shows 23F.
      • Corrective Action(s): Frozen foods must be stored at -18C/0F or colder. Adjust/service walk-in freezer. Update inspector.
      • Correct by: As soon as possible
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed two knives being washed with only using water. All utensils must be washed and sanitized using a proper dishwashing method (wash, rinse, and sanitze). Unsanitary utensils may promote microbiological growth and cause foodborne illness
      • Corrective Action(s): Re-wash the knives using wash-rinse-santize method and ensure that all utensils are washed properly
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed the two knives being washed in a handwashing sink. Contaminants from utensils may contaminate handwashing station and result in poor hand hygiene. Poor hand hygiene may contribute to foodborne illnesses
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor accumulation of dust observed underneath dry storage racks
      • Heavy accumulation of food debris observed underneath two bread ovens
      • Accumulation of food and dust may attract pests and provide them harborage
      • Date to be corrected by: Today
      • Corrective Action(s): Clean the above areas, and increase the frequency of cleaning
      • Violation Score:
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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