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Subway #17599

101 - 33640 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #17599 has been inspected 18 times by Fraser Health Authority since November 27, 2012. The most recent inspection, on May 21, 2026, recorded 1 infraction.

12 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on April 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 18, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on December 9, 2021. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in sanitizer bucket measured 0ppm Quats.
      • Corrective Action(s): Make sure to check the level of all sanitizing solution daily. Change solution regulary to ensure at least 200ppm Quats is used for sanitizing food contact surfaces. This level will effectively kill or reduce harmful microorganisms that can potentially cause food borne illness.
      • - Staff chagned the solution during inspection, new solution measured 200ppm Quats.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food residue noted on the side of a container on the drying rack.
      • Corrective Action(s): Container was taken down and placed into the dishwashing area to be re-washed/sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored directly inside cooked rice container.
      • Corrective Action(s): Rice scoop removed and placed in the dishwashing area during the inspection. Store scoop in a sanitary manner.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under-counter cooler in the front of house area was 7.8C. Operator moved all food items to walk in cooler during inspection
      • Corrective Action(s): Fix or replace under counter cooler in the front of house area.
      • To be corrected by: As soon as possible.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler light bulb provided minimal lighting; unable to properly see everything in the walk in cooler.
      • Corrective Action(s): Replace light bulb in the walk in cooler to ensure adequate lighting in the walk in cooler.
      • To be corrected by: 1 week
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple unsecured fluorescent bulbs were in the chemical corner alongside the mop
      • Corrective Action(s): Replace any fluorescent bulbs that need replacing and remove the remaining from the facility.
      • To be corrected by: 1 week
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner is away. One staff present at the time of inspection and she does not have a FS lev 1 certificate
      • Corrective Action(s): Please have one staff with FS training per shift as Food Safety Requirements by end of January
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator is away and no staff on duty has a FS level 1 training
      • Corrective Action(s): Complete this FS requirement by end on January, 2022
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site does not have FOODSAFE Level 1 training. At least 1 staff member on shift must have FOODSAFE Level 1 training.
      • Corrective Action(s): Register staff for FOODSAFE training.
      • DATE to be corrected by: Immediately.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff members present did not have FOODSAFE Level 1 or equivalent. The manager (not on-site) is certified.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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