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Subway #15444 (Huston Rd)

101 - 7950 Huston Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #15444 (Huston Rd) has been inspected 16 times by Fraser Health Authority since May 17, 2018. The most recent inspection, on February 12, 2026, found no infractions.

9 of 16 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 Handwashing and staff hygiene.

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 5 times across 4 separate inspections, most recently on May 28, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on June 7, 2019. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 7, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2021. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection quats sanitizer concentration from chemical dispensing system at the 3 compartment sink above 400ppm. As per Subway 3 compartment sink manual warewashing method placard, water temperature for sanitizer solution to be 24 degrees C/75 degrees F. Cold water tap not in good working order, no cold water from tap, only hot water available at 3 compartment sink.
      • - Sani Station spray bottle for sanitizing deli slicer 0ppm chlorine.
      • Corrective Action(s):
      • - Ensure all dishes, utensils, etc. are washed rinsed, sanitized in 200ppm quats then air dryed. Staff to dilute quats concentration to 200ppm for manual warewashing. Verify concentration with available test strips.
      • - Ensure a 100ppm chlorine Sani Station spray bottle is prepared and available for sanitizing the deli slicer. This is as per your sanitation plan.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection quats sanitizer concentration from chemical dispensing system at the 3 compartment sink above 400ppm. As per Subway 3 compartment sink method manual warewashing placard water temperature for sanitizer solution to be 24 degrees C/75 degrees F. Cold water tap not in good working order, only hot water available at 3 compartment sink.
      • Corrective Action(s): Service the 3 compartment sink cold water tap. Ensure hot and cold water is available to mix with quats sanitizer solution to 24 degrees C/75 degrees F. Correct immediatelyl.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The spray bottle labelled sanitizer did not have any sanitizer inside.
      • Corrective Action(s): Sanitizer is needed to properly sanitize food contact surfaces, refill the sanitizer spray bottle with pre-mixed sanitizer.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Inadequate santiizer concentration detected in the solution for the knife storage at the prep table.
      • Corrective Action(s): Staff changed the solution. There may be insufficient sanitizer contained in the first draw from the sanitizer dispenser. Check with test strip to verify 200ppm.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager and staff working at the time of the inspection are not FoodSafe certified.
      • Corrective Action(s): Manager is intending to take the course next week. Ensure that there is at least one person per shift certified with FoodSafe (or equivlent).
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats being dispensed from the chemical dispensing station at the 3 compartment sink at over 400ppm.
      • Corrective Action(s): Service the quats dispenser at the chemical dispensing station and ensure quats is dispensed at 200ppm when water temperature is 24 degrees C. This is as per your sanitation plan and posted placard. Verify concentration using available test strips.
      • .
      • Instructed staff on dilution of the quats and verifying concentration of with test strips until unit is serviced. Refilled sanitizer spray bottle and knive storage container at front service area. Followup inspection December 13, 2019.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk in cooler accurate indicating thermometer cracked and not in good working order.
      • Corrective Action(s): Replace the damaged accurate indicating thermometer inside the walk in cooler. Correct by December 13, 2019.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff on duty do not have FOOSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOOSAFE level 1. Correct by January 31, 2020.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection front designated hand sink paper towel dispenser empty.
      • Corrective Action(s): Ensure during operation all designated hand sinks are provided with liquid soap and paper towels.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: At the time of inspection walk in cooler accurate thermometer broken and observed on the floor.
      • Corrective Action(s): Replace the accurate indicating thermometer for the walk in cooler. Correct by June 14, 2019.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection again no staff on duty has FOODSAFE level 1 or equivalent.
      • Corrective Action(s): This is a recurring issue. Send additional staff to take FOODSAFE level 1 or equivalent. Correct immediately.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vacuum package of cooked steak observed thawing in the 1st sink at the back 3 compartment sink.
      • Corrective Action(s): Ensure all frozen foods are thawed in an acceptable manner. Thaw under cold running water or in the cooler at or below 4 degrees C.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only staff on duty does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. This is a recurring issue. Send additional staff to take FOODSAFE level 1 by January 31, 2019.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken in insert stored on the counter at the back area. Internal food product temperature measure at 13C. Staff indicated that the chicken has been stored at room temperature for thawing for more than 4 hours. The chicken was voluntarily discarded by staff. Ensure cold potentially hazardous foods are stored at 4C or below. Frozen food should be thawed under cold running water or inside a cooler with ambient air temperature at 4C or below.
      • Corrective Action(s):
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No hot water available onsite during the time of the inspection. Hot water temperature measured from hand sink and 3 compartment sink at 24.9C. Staff indicated hot water tap was left running in the morning. Plumber called onsite by the owner. Plumber checked the hot water tank and found it is in good working order. Hot water temperature measured again at 46.0C. Hot water temperature at least 45C is required for proper manual dishwashing.
      • Note: Be dililgent not to drain the hot water tank.
      • Corrective Action(s):
      • Violation Score:
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has Foodsafe Level 1 or equivalent.
      • Corrective Action(s): Ensure at least one person onsite has Foodsafe Level 1 when the premise is in operation.

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