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Subway #19563

575 Central Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #19563 has been inspected 12 times by Interior Health Authority since January 22, 2014. The most recent inspection, on February 10, 2026, recorded 2 infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 4 times across 4 separate inspections, most recently on February 10, 2026. 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 2 times across 2 separate inspections, most recently on September 3, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 30, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 10, 2026. 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Premise had hydrogen peroxide sanitizer, but no strips. Employee stated the bottle did not contain hydrogen peroxide.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sani solution measured under 200ppm. CDI
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Personal cell phones were noted to be placed on food preparation areas during inspection. Cell phones surfaces can contaminate food surfaces and food operator hands during operation and should be disallowed at all times during business. Handling cellular devices should be limited to during breaks with the understanding that operators are to wash their hands after handling.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
  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): No sanitizer was found in the two sanitizer spray bottles during inspection. Sanitizer must be used at a specified concentration to be effective in sanitizing food contact surfaces. Solution was replaced by the operator during inspection.
  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer used on site was over 400ppm in strength. Please adjust dilution ratio to achieve 200ppm to ensure proper sanitizing. Quats sanitizer above 200ppm may need to be rinsed when used on food contact surfaces and may be respiratory and skin irritant. Please check manufacturer specifications to ensure your facility is using the correct level of sanitizer - OUTSTANDING INFRACTION.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Observed some utensils in front handwashing station during inspection. Please ensure handwashing station is clear to allow employees to easily wash their hands - CORRECTED DURING INSPECTION.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sandwich table was keeping foods around 10°C. Please ensure prep table with potentially hazardous foods are kept at 4°C or turnover within 2 hours.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Only a general cleaner being used to clean food contact surfaces without a sanitizing step. Please use sanitizer after a food contact surface has been cleaned. 200ppm quats sanitizer is used for sanitizing dishes and utensils.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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