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Subway

1402 Trans-Canada Hwy Golden BC V0A 1H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 12 times by Interior Health Authority since February 26, 2013. The most recent inspection, on March 17, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 6 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on December 14, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 17, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times on March 26, 2015. For example: 8 - Are tables and counters being maintained in a sanitary manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 14, 2018. For example: 6 Are the FOODSAFE training requirements being met?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizing solution was measured at 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm) for adequate sanitizing. Ensure that the QUAT solution is changed every 2 hours, or more frequently depending on busy times and maintained at 200-250ppm during times of operation.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): There was no one on-site with food safety training/certification and the manager's FOODSAFE Level 1 expired in July 2018. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): By the handwashing station, knives were stored in sanitizer that measured ~100ppm QUATs. Please ensure the sanitizer is replaced more frequently and maintained at 200-250ppm during times of operation.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A thermometer was absent from the refrigeration unit behind the sandwich preparation line. Ensure that this unit is equipped with an accurate thermometer displaying 4°C or less at all times.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  10. Monitoring

    5 infractions

    • 3.1 - Is there a FOODSAFE certified staff member on shift?
      • Observation(s): None of the workers had FoodSafe at time of inspection. There must ALWAYS be one person on shift that is FoodSafe certified.
      • 1 Observation, Low Severity of Consequences : In the absence of the operator, at least one employee present in the establishment must have FOODSAFE certificate or equivalent training.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths left out on the counter. Wiping cloths must be single use or kept in a bucket of sanitizer.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Sanitizer concentration ≤200ppm Quats.
      • 1 Observation, Low Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): 3 boxes of green peppers were sitting out at room temperature by the back door. The subway sticker on the boxes say keep refrigerated. ***This has been noted multiple times in the past.*** All potentially hazardous foods must be kept at ≤4°C All cooler and hot holding temperatures are acceptable
      • 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Small knives used to cut the subs are being kept in a small container of sanitizer. The container was not full enough to fully immerse the blade. The sanitizer measured 100ppm Quats. The required amount is 200ppm. If knives are going to be kept in this manner, they must be cleaned before placing in sanitizer and the blade must be fully immersed in the sanitizer. The knives must be fully washed and sanitized every hour and the sanitizer in the container must be changed every hour or sooner if it is ≤200ppm All foods covered and dated.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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