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SUBWAY

2229 Queen St E · Food Premises

Official record from Toronto →

Inspection summary

SUBWAY has been inspected 6 times by Toronto Public Health since January 19, 2024. The most recent inspection, on August 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 2 times on March 9, 2026. For example: FOOD 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 August 7, 2026. For example: PEST CONTROL

  • 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 March 9, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • 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 March 9, 2026. For example: FOOD TEMPERATURE CONTROL / FOOD PROCESSING

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 7, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

About this data

These results come from Toronto Public Health, 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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Food premise not maintained with floors in good repair in food-handling room - Sec. 7(1)(g)
    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • OPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH SINGLE SERVICE TOWELS OR DRYER - SEC. 25(3)(E)
  3. Inspection

    1 infraction

    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
  4. Inspection

    6 infractions

    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to ensure food handler in food premise refrains from conduct that could result in contamination of food - Sec. 33(1)(h)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)
    • 01. FOOD TEMPERATURE CONTROL / FOOD PROCESSING
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Food premise not maintained with walls in good repair in food-handling room - Sec. 7(1)(g)
    • ADMINISTRATIVE REQUIREMENTS
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 02. FOOD PROTECTED FROM CONTAMINATION
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Food premise not maintained with tight floor surface where utensils cleaned - Sec. 7(1)(c)(ii)

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