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Subway #14595

114 - 2540 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #14595 has been inspected 13 times by Fraser Health Authority since August 21, 2018. The most recent inspection, on May 4, 2026, found no infractions.

10 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 10 inspections in a row found no infractions. 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 across 2 separate inspections, most recently on October 10, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 10, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 23, 2020. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  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. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Mice droppings and food crumbs observed beneath the dry food storage shelves in the corner. Droppings contain diseases and food crumbs attract pests.
      • Corrective Action(s):
      • Immediately clean up the droppings and crumbs, and sanitize the area. Contact your pest control company and inform them of the droppings.
      • **Correction date: Today**
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Foods (soup, mac & cheese, meatballs) in the hot holding units ranged between 55-60C. Food MUST be stored above 60C to stop bacteria from growing in it.
      • Corrective Action(s):
      • Immediately increase the temperature setting (set dial on 3 or higher) of the hot holding units so the food is 60C or hotter. At time of the inspection, the staff increased the temperature above 60C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) Found cracked, chipped and damaged plastic lids for food inserts. Pieces of plastic could fall into food, and bacteria will live in the cracks.
      • 2) The front, u/c cooler below the microwaves, has a temperature of 11C. Staff store perishable food items in the cooler, only during the lunch and dinner rush. This is not concusive to ensuring perishable foods are kept safe, as lunch and dinner rush times can vary.
      • Corrective Action(s):
      • 1) Immediately throw away any damaged plasitc lids or food inserts. Purchase new lids and containers, it is highly recommended to purchase stainless steel as it is more durable and will conduct heat/cold better.
      • **Correction date: Oct. 14/19**
      • 2) Repair or replace the u/c cooler so that it can maintain ALL foods below 4C at all times. If this can NOT be accomplished, then non-perishable foods (dressings, sauces, condiments, canned & bottled drinks) SHALL ONLY be stored in the cooler.
      • **Correction date: Today**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • There are a large number of broken light bulbs in the back food processing area. The light level is so low, it is difficult to safely work in the areas, and it is difficult to see where to clean.
      • Corrective Action(s):
      • Immediately repair or replace all broken light bulbs. Increase the light level so it creates a safe work area for staff, and staff can correctly clean the areas.
      • **Correction date: Oct. 14/19**
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The u/c cooler below the microwave had perishable foods which were 9C. The food had been in the cooler over 3 hours. The temperature of the cooler is not monitored or recorded. Staff explained that all staff are aware that the cooler is too warm, and minimal food is stored in the cooler during busy times. After a busy time, staff take the temperature of the food, if it is 4C or colder they transfer the food into the walk-in-cooler. This is incorrect as the cooler is not consistently keeping food below 4C, and therefore bacteria will grow making it unsafe to consume.
      • Corrective Action(s):
      • Immediately throw away all perishable foods in the cooler. The cooler shall not store any perishable food items unless it can maintain 4C or colder at all times, and the temperature is recorded daily. During the inspection, staff discarded the food.
      • Violation Score: 5

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