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Subway #14484

A-2190 Voght St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #14484 has been inspected 6 times by Interior Health Authority since May 17, 2021. The most recent inspection, on January 19, 2026, recorded 1 infraction.

4 of 6 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: 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.

  • 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 January 19, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NOTE: The sanitizing wipe cloths are not being kept in the sanitizer solution in the wipe cloth pail(s). The wipe cloth is only damp with sanitizer solution. The operator reports that the sanitizer concentration lowers to an inadequate concentration when the wipe cloth(s) is kept in the sanitizer; this is due to what is called Quats Binding (check on internet). When the wipe cloth is only maintained damp there is insufficient sanitizer on the cloth to properly sanitize food preparation surfaces. Correct the procedure by maintaining a proper sanitizer solution in the wipe cloth pail(s) but do not store the wipe cloth in the solution, instead, submerge the wipe cloth in the pail each time a wipe cloth is used to sanitize surfaces. Without the wipe cloth stored in the pail, the sanitizer concentration will be stable.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The 3-compartment sink ware/dish washing procedure must be reviewed with staff. At the time of inspection wares from the wash sink were being placed directly into the sanitizing sink; detergent on the wares will weaken the sanitizer in the sanitizing sink quickly. After washing in the first sink the detergent must be rinsed off of the wares by submersing in warm water in the second sink (or altrernatively rinse with the spray arm), rinsed wares are them submersed in the third sink for sanitizing. • 3-compartment sink dish washing sign is attached.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

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