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Subway #14330

3 - 2054 Whatcom Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #14330 has been inspected 14 times by Fraser Health Authority since November 2, 2018. The most recent inspection, on July 20, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 1, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 1, 2023. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 once on August 23, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 7, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 17, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not posted in a conspicuous location
      • Corrective Action(s): Find and post the permit to operate.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Food observed in front veggies prep cooler starting to turn color and go bad - sliced cucumbers.
      • Corrective Action(s): Food removed from the front veggies prep cooler and operator discarded during inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed walk-in cooler measuring above 4C ambient air temperature in walk-in cooler at 10C. Banana peppers at 9.3C when probed. Front prep cooler with veggies and sauces also measuring above 4C.
      • Corrective Action(s): Ensure that cold potentially hazardous food is stored at 4C or below.
      • Food in prep cooler and potentially hazardous foods in walk-in cooler overnight discarded by operator.
      • Whole veggies, bottled drinks and items recently prepped moved to cooler at 4C or below.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order;
      • 1. the front prep cooler not in working order,
      • 2. walk-in cooler not maintaining temperature of 4C or below.
      • 3. Front equipment; Proofer, oven and toaster not in working order.
      • Corrective Action(s): Ensure that all equipment is in good working order and coolers are capable of maintaining a temperature of 4C or below.
      • Correct by: Immediately.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed food in the back cooler to be stored above 4C, at 10C ambient air temperature. Tuna for sandwhich at 11.5C.
      • Corrective Action(s): Ensure unit is capable of maintaining food at a temperature of 4C or below. Potentially hazardous foods, moved to the walk-in cooler (tuna, meats).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed no surface sanitizer solution readily available for use and QUATs solution in third compartment registering at 0ppm.
      • Corrective Action(s): Ensure QUATs surface sanitizer is readily available for use and QUATs solution is tested to verify solution is at the proper strength.
      • QUATs added to bucket for surface sanitizer and placed at prep station. QUATs solution in sink changed and tested to verify at 200ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATs dispenser inconsistent and not always dispensing adequate solution concentration.
      • Back cooler in the front, not maintaining temperatures at 4C or below.
      • Corrective Action(s): Ensure that the dispenser is fixed to allow for the proper concentration to be dispensed into sinks and surface sanitizer solutions.
      • Ensure that the front cooler is fixed to maintain a temperature of 4C or below.
      • Correct by: August 25, 2021
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ceiling tiles above the prep table in the back area were not properly in place.
      • Corrective Action(s): Ensure ceiling tiles are properly back in place after working on wirings above the ceiling tiles to prevent entry of pest and also to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen area flooring were looking grimey and unclean. Staff said that floor is thoroughly clean every 15 days cycle.
      • Corrective Action(s): Flooring to be done over the weekend. Ensure that floors are done daily and thorough cleaning may have to be more frequent to prevent grime build up.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager on duty did not have Food Safe 1 training.
      • Corrective Action(s): Ensure managers have FS1 and other staff when working alone must have Food Safe training.
      • Violation Score: 1

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