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Subway #15704

316 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #15704 has been inspected 4 times by Interior Health Authority since November 2, 2022. The most recent inspection, on October 8, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times on October 8, 2025. For example: 7 Are foods protected from contamination?

  • 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 January 7, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 8, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 6, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, there were no pads or wipes available to sanitize the probe thermometer used for taking temperatures of the food. It is important to sanitize the probe with an appropriate sanitizing wipe between each food item probed to prevent cross-contamination and reduce the risk of allergen transmission. • Obtain sanitizing wipes and train all employees on their procedure for use while checking food temperatures with a probe thermometer.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unlabelled spray bottle above 4 compartment sink. Spray bottle contained liquid used for cleaning the mechanical slicer. • Ensure all spray bottles are clearly labelled to prevent contaminating food contact surfaces.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operations manual could not be located at the time of inspection. Ensure Food Safety plan is available to employees on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Walk in cooler and front prep coolers operating above 4°C. HVAC service personnel in process of carrying out repairs. Confirmed with owner that repairs completed following inspection. • Staff adjusting food handling process between freezer and short term storage of limited volumes of product in prep units.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Internal food temperatures in front prep cooler ranged from 40°F-43°F. Adjust or service unit accordingly as per F1.2B
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

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