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SUBWAY #15810

46 JAMES, ANTIGONISH · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUBWAY #15810 has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 5, 2024. The most recent inspection, on August 27, 2026, recorded 1 infraction.

2 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: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on August 27, 2026. For example: 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on February 20, 2024. For example: 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

  • 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 2 times across 2 separate inspections, most recently on January 26, 2024. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

  • 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 January 5, 2024. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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. Inspection

    1 infraction

    • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
      • In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Completed renewal application and applicable fee must be submitted
  5. Inspection

    2 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. are conveniently located and accessible to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and vii do not open directly into a food preparation area. Staff washroom to have toilet properly installed. Paper towel and liquid hand soap in a dispenser to be installed in staff washroom.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Completed renewal application and applicable fee must be submitted
  6. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. are conveniently located and accessible to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and vii do not open directly into a food preparation area. Staff washroom to have toilet properly installed. Paper towel and liquid hand soap in a dispenser to be installed in staff washroom.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • A minimum of one member of the personnel on-site during all hours of operation must have valid food hygiene training.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Completed renewal application and applicable fee must be submitted

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