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Subway

18-13604 Victoria Rd N Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 5 times by Interior Health Authority since October 22, 2021. The most recent inspection, on January 24, 2025, found no infractions.

3 of 5 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 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.

  • 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 November 1, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 22, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 22, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 22, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left prep cooler that contained vegetables was turned off, inserts were above 4°C. Operator stated that the prep coolers are sometimes turned off to keep the food in the inserts from freezing Discontinue practice of turning cooler off, have cooler serviced if it's needed to maintain proper temperature. Coolers must always be turned on to maintain a temperature of 4°C or below
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer for the front of house cooler beneath the counter is not functioning. Refrigeration equipment must be equipped with a thermometer that is accurate within 1°C to ensure thee safe storage of foods. Operator must replace the thermometer and ensure that coolers are properly equipped for ongoing temperature monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was measured below the required level of 200ppm for QUATs. Sanitizer solution that is not maintained at the required levels may not achieve adequate sanitizing action which may lead to cross contamination. Operator disposed of the solution and refilled the spray bottle with new sanitizer solution that measured at 200ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser for the handwashing station was empty at the time of inspection. Frequent handwashing is an important step in preventing contamination of foods and food contact surfaces. Handwashing stations must be properly stocked in order to facilitate frequent handwashing. Operator restocked the dispenser during the inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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