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Subway #16821

100 - 435 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #16821 has been inspected 10 times by Fraser Health Authority since April 13, 2021. The most recent inspection, on April 15, 2026, found no infractions.

5 of 10 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: Cleaning and sanitizing and Food temperature control.

The last 5 inspections in a row found no infractions. 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.

  • 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 April 8, 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 2 times across 2 separate inspections, most recently on January 23, 2023. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - QUAT sanitizer measure 50ppm in buckets and at dispenser.
      • - Facility's test strip show 150ppm QUAT.
      • Corrective Action(s): - Blaech water sanitizer now in use.
      • - 1tsp bleach to 1L of water.
      • - 100ppm chlorine tested once spray bottle of bleach water is mixed.
      • - Use bleach water as sanitizer until QUAT dispenser has been serviced and QUAT sanitizer tested to be 200-400ppm.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - QUAT sanitizer at dispenser measure 50ppm QUAT on EHO test strip. 150ppm on facility test strip.
      • Corrective Action(s): - Please ensure QUAT sanitizer measure 200-400ppm. Please have dispenser serviced.
      • To be corrected by: Apr 10, 2024
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer pails in the front area and back food prep area measured to be approximately 100 ppm QUATs.
      • Corrective Action(s): Staff restocked both pails with 200 ppm QUATs solution. DO NOT PLACE sanitizer pails directly under hand soap dispenser.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front of house handsink had food basket and tray inside, blocking the sink basin
      • Corrective Action(s): Removed. Ensure that all handsinks are kept free of obstructions and available for easy handwashing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): undercounter cooler in the front of house measured to have an ambient temperature of 10C
      • Corrective Action(s): moved products to walk-in cooler unit. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: front of house undercounter cooler unable to maintain contents <4C
      • Corrective Action(s): do not use this cooler unit until it is repaired and is capable of maintaining contents <4C (<40F). Ensure that temperature records are maintained properly
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler at front of house measured to have an ambient temperature of 6C. Staff and operator keep foods in this cooler for short durations and not overnight as they are aware of the problem.
      • Corrective Action(s): Repair the cooler unit. All cooler units must be able to maintain contents <4 C at all times
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich cooler insert contained chicken breast that measured 10 deg C as per probe thermometer. Insert was last filled at 6:30am and time of inspection was 11:15am. All other surrounding inserts ranged between 2 deg C and 6 deg C.
      • Corrective action: discarded chicken breast. Ensure potentially hazardous foods remain at 4 deg C or below.
      • - Note: recommended to staff to place more T-bars between inserts to prevent cold air from escaping the cooler.
      • Corrective Action(s):
      • Violation Score: 5

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