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Subway #14917

6421 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #14917 has been inspected 26 times by Fraser Health Authority since October 25, 2012. The most recent inspection, on March 26, 2026, found no infractions.

19 of 26 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 and Food temperature control.

The last 3 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.

  • 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 7 times across 6 separate inspections, most recently on May 27, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on July 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

26 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Meat / Cheese line cooler and food items measured 7-8C
      • Corrective Action(s): All potentially hazardous foods must be maintained at 4C or colder. Please have cooler unit service and/or repaired as necessary. In addition, please close lids when not serving customers, to help maintain colder temperature.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable food items (meats, cheeses, etc) at the meat prep cooler measured 9-10°C.
      • Corrective Action(s): Keep just enough food in this cooler to last 2 hours at a time. Leftover food after 2 hours must be discarded.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Meat prep cooler and undercounter cooler are maintaining 9-10°C. No perishable foods were stored in the undercounter cooler.
      • Corrective Action(s): Service both coolers so they are able to maintain 4°C or less. Correct as soon as possible.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler for meat and cheese is still maintaining food at approximately 8°C.
      • Corrective Action(s): Service this cooler so it is able to maintain food at <= 4°C. Continue to keep just enough food product to use within a 2 hour period. Discard leftovers after 2 hours. Correct as soon as possible.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetables, cold meats, and cheese at the sandwich prep coolers measured approximately 8°C.
      • Corrective Action(s): Discard leftovers after half hour. Keep just enough food to use within a 2 hour period.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both sandwich prep coolers are maintaining food at approximately 8°C.
      • Corrective Action(s): Service these prep coolers so they are able to maintain <= 4°C. Correct as soon as possible.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut onions, cucumbers, and tomatoes internal food product temperature 6-8 degrees C. Ham at 8 degrees C.
      • Corrective Action(s): All cold potentiall hazardous foods in the preparation cooler (closer to cash register) with inserts placed in ice baths. Ensure all cold potentially hazardous foods are displayed at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cut onions, cucumbers, and tomatoes internal food product temperature 6-8 degrees C. Ham at 8 degrees C. Control unit for the preparation cooler (closer to cash register) reading 52 degrees F. Setup point at 36 degrees F.
      • Corrective Action(s): Service the preparation cooler and ensure it is capable of maintaining 40 degrees F or 4 degrees C or less at all times. Correct immediately.
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink plug for left and centre sinks not in good working order. Unable to fill sinks.
      • Corrective Action(s): In the interim wash, rinse, and sanitize in 200ppm quats for 2 minutes using the right most sink. Correct immediately.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or able to produce equivalent certificate.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff member has FOODSAFE level 1 or equivalent. Manager on duty stated has food safety training from Ontario but certificate not onsite and unable to verify equivalency. Email to area environmental health officer copy of certificate. Correct by February 20, 2018.
      • Violation Score: 1
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Quats concentration in spray bottle for use on food contact surfaces at 100ppm.
      • - Quats at 200ppm not being dispensed properly from chemical dispensing systemm at 3 compartment sink.
      • Corrective Action(s):
      • - Ensure 200ppm quats is available for use at all times to sanitize food contact surfaces.
      • - Ensure 200ppm quats is dispensed at the 3 compartment sink for manual ware washing of utensils and equipment.
      • .
      • Staff instructed to manually dilute quats into sanitize sink at 3 compartment sink. Verify concentration of 200ppm using test strips prior to using when ware washing.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats dispenser not in good working order. Line not drawing quats solution.
      • Corrective Action(s): Manually dilute quats to 200ppm, verify with test strips prior to washing utensils and equipment.Service quats dispenser immediately. Followup inspection required.
      • Violation Score: 9
  26. Routine Inspection

    0 infractions

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