Skip to content
Loading map…

Subway #18065

5-802 George St Enderby BC V0E 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #18065 has been inspected 9 times by Interior Health Authority since October 16, 2014. The most recent inspection, on March 18, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on May 15, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 April 11, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 May 20, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on April 2, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 May 2, 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Walk in freezer measured ~0°C during inspection. Ice was melting in the freezer. Potentially hazardous foods must be maintained at -18°C.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A - Corrected during inspection (CDI): Hot holding unit on the preparation line (marinara sauce and meatballs) measured at ~50°C during the inspection. All potentially hazardous foods must be held at a minimum of 60°C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6 - FOODSAFE requirements were not met during the inspection. Please send confirmation of FOODSAFE certification (or equivalent) to the inspector once complete.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Walk in refrigerator fan cover due for cleaning. Build up of dust and debris may fall into and contaminate food. Corrective action: Clean walk in refrigerator fan, add cleaning to sanitation plan. F2.5J - Light cover missing in walk in freezer. Corrective action: Replace shatterproof cover in walk in freezer.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  6. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees for the 2021/2022 fiscal year has been paid; however the permit to operate was not posted in a conspicuous location. Viewing the permit assures the public that the restaurant has received health approval to operate. CORRECTIVE ACTION: Operator to post permit in a location easily viewed by the public.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser was dispensing at too low a concentration (50-100ppm). Staff switched to bleach for dishwashing and concentration (200ppm) was verified with test strips. Ensure the dispenser is fixed so it is dispensing at the correct concentration. Sanitizer buckets changed every 2 hours. Sanitizer spray bottle changed 2x/day.
  8. Monitoring

    2 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Foods not always being heated to 74°C/165°F (being heated to 140-165°F) Ensure foods are heated/reheated to ≥74°C/165°F prior to placing in hot holding units.
      • F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer bucket at 50ppm at time of inspection. Quats must always be at 200ppm. Ensure solution is changed every 2 hours or sooner if visibly soiled. Use a new cloth with each change. Reviewed 3-compartment dishwashing method.
  9. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): wet wiping cloth observed to be stored at room temperature - discussed with manager that wet wiping cloths should be stored in a sanitizer solution(ex. Quaternary Ammonia) when not in use to prevent the growth/spread of bacteria. Cloth was moved to a sanitizer solution at time of inspection and this deficiency was corrected. Change sanitizer solution when it gets visibly dirty.
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Various meats in the insert prep cooler were at around 10C - temperature was turned down at time of inspection and temperature was re-taken shortly after and temperature was determined to be going down. Lids are kept on inserts when not busy, lids are taken off for busy "rush" periods.
      • 3 or more Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

Nearby inspected facilities

Own this business? Add a badge to your website