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Subway #13151

12-111 Oriole Rd Kamloops BC V2C 4N6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #13151 has been inspected 3 times by Interior Health Authority since April 25, 2024. The most recent inspection, on March 9, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 9, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 17, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps in the wall where plumbing enters under the sink may allow for the entry of pests. Corrective Action: Seal any areas around plumbing/utilities where they enter or exit the wall, to protect against the entry of pests.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No testing strips were available for the chlorine based sanitizer used for the deli slicer specifically. The kit for this chemical did come with testing strips but staff stated they have run out. The solution is in individual pre-concentrated packages and than mixed with water. The use of the testing strips ensures that the concentration of the solution is providing adequate sanitizing action to kill potentially harmful pathogens. Note the label for the solution itself states that the solution is to be measured with sanitizing testing strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Corrected During Inspection (CDI): There was build up of some food debris on the bottom of the meat slicer adjustable table plate. This was missed during cleaning. The operator was instructed and had immediately cleaned and than sanitized this machine during the inspection. • Observed dry good items (e.g. spices) there we only sealed with stickers, this doesn't provide enough protection and there is also the risk of attracting pests. For this ensue that the spice package or its contents are placed in a pest proof container.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions

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