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Subway

2-425 Columbia Ave Castlegar BC V1N 1G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 10 times by Interior Health Authority since February 26, 2015. The most recent inspection, on February 18, 2026, found no infractions.

6 of 10 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, Protecting food from contamination and Pests.

The last 4 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.

  • 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 December 17, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 July 9, 2019. For example: 7 Are foods protected from contamination?

  • 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 July 9, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 9, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Unclean ladles were stored with other clean utensils in the back prep area. Manager stated that they didn't use these ladles any longer.
  6. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food preparation table in back area was found to be in an unsanitary condition with noticeable signs of dried and caked on food debris. ALL food contact surfaces must be cleaned and sanitized BEFORE and AFTER preparing foods.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings were found in various hard to reach places below the sandwich line prep area. The following areas require IMMEDIATE cleaning and sanitizing due to the amount of rodent droppings: -ALL underneath storage areas under sandwich cooler prep area -behind, underneath, and between all kitchen equipment -hard to reach area between wall and cash area (directly to bottom left of cash register) Please provide relevant pest abatement and control documentation upon the next inspection. If no pest control is done in the facility, please immediately contact a licensed pest control company to establish a program. Please provide documentation of this pest control service immediately.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Tomato slicer was found to have residual food debris trapped between blades. Please clean and sanitize this device according to manufacturing specifications.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Pest issues identified during the inspection may have been contributed by the lack of routine cleaning and documentation of cleaning. A corporate sanitation is available in a binder. However, this version is not actively used OR monitored, but instead, a simplified one with no spaces for when the cleaning was done or who cleaned the area is used instead. Please use a the sanitation plan found in your corporate binder OR use one that has spaces available for dates when an item is cleaned and also who cleaned it. These documents should be documented in a binder and available to the health department.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer detected in sanitizer solution in 3 compartment sink for warewashing.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quart Sanitizer concentration in need of adjustment to 400 ppm.
  10. Monitoring

    0 infractions

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