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Subway #19552

114-5301 25th Ave Vernon BC V1T 9R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #19552 has been inspected 15 times by Interior Health Authority since December 3, 2012. The most recent inspection, on January 27, 2026, found no infractions.

6 of 15 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on August 21, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on July 18, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on August 21, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 4, 2020. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 24, 2016. For example: Are foods handled in a sanitary manner and protected from contamination?

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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The ready-to-eat foods stored in the above-counter cooler were found to be at a temperature of 7°C. It was noted that the lid of the above-counter cooler was open during periods of no customer presence. Corrective Action: Ensure that the lid of the above-counter cooler remains closed during periods of low customer activity. Corrected During Inspection.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the prep table coolers was measured at 8°C. Corrective Action: Adjust, repair or service the prep table coolers so each unit maintains food at 4°C (40°F) or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed one employee exhibit improper handwashing technique (minimal soap, short lather, direct contact with tap assembly). Corrective Action: Wash hands using proper technique. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Observed a visibly soiled knife stored on a magnetic knife rack intended for clean utensils. Corrective Action: Clean and sanitize the knife. Ensure all soiled utensils are thoroughly washed, rinsed, and sanitized in the three-compartment sink, set to air dry, and stored in a clean location. Promptly transfer used items to the dishwashing area. Anti-skid mesh material is prone to gathering debris and should be removed from the clean drain board at the three-compartment sink. Replace sanitizer solution bins at the frequency specified on the labels provided.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap is not supplied in the dispenser at the center rinse compartment of the three-compartment sink. The center basin serves as the handwashing station for the back prep area. Corrective Action: Provide liquid soap in the dispenser. If the dispenser is damaged, repair it or install a replacement unit.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The Permit to Operate is not displayed in a conspicuous location. Corrective Action: Post the Permit to Operate in a location that is visible to patrons.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to operate not posted. Corrective action: Permit to Operate with valid 2022/23 decal must be posted in a conspicuous location. If the Permit to Operate can not be found, please contact the Health Protection Admin at the Vernon Health Center (250-549-5714) for a replacement.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B Employees during the time of inspection did not hold FOODSAFE certification or equivalent. Corrective action: One individual on shift must be certified in FOODSAFE or equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There was a small gap between the exterior door and the ground Pests can enter the premise through exterior doors that are not sealed properly CORRECTIVE ACTION: • Install new door sweep to eliminate gap under exterior door
      • F2.2B The premises must be protected against entry of pests.
  8. 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 sanitizing pail located near the handwash basin had zero sanitizer present as verified by quats test strips. Ensure sanitizing pail has 200ppm quats solution at all times and is changed frequently. Quats sanitizer spray bottle had 50ppm quats solution present as verified by quats test strips. Ensure sanitizing spray bottles have 200ppm quats solution at all times. NOTE : quats dispenser was dispensing 200ppm solution as verified by quats test strips.
  9. 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): Sanitizing pail located near handwash basin had less than 200ppm quats solution present. Sanitizer pails need to be changed more frequently to ensure sanitizer concentration is maintained at 200ppm. Sanitizer spray bottle had less than 200ppm quats solution present. Ensure all sanitizer spray bottles have 200ppm quats solution present. Quats dispenser verified by test strips to dispense 200ppm solution. Quats dispenser is tested daily and documented in daily log book = excellent
  10. Monitoring

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer pail located near the front handwash basin had zero sanitizer present. Ensure all sanitizer pails have 200ppm quats solution present. The sanitizer spray bottle had 200ppm quats present. The quats sanitizer dispenser was dispensing 200ppm solution.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): When verifying the cooking temp of the meat balls ensure that the probe thermometer is sanitized in a 200ppm quats solution or alcohol wipe to avoid cross contaminating when probing other food items. General food handling procedures are very good .
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Several items in the prep cooler top were up to 8C. Ensure all items are held at below 4C. Cooler temps are monitored and documented daily = excellent
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATS sanitizer dispenser was at 50ppm as verified by test strips but must be maintained at 200ppm. Thus due to the dispenser concerns the sink sanitizer and sanitizing pails were also 50ppm. Repair equipment immediately.
  12. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in the 3 compartment sink had zero sanitizer level present. Ensure that after washing of utensils the sanitizer is drained and not left in the sink The sanitizer level in spray bottles was adequate as determined by the QUATS test strips All equipment is properly cleaned and sanitized
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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