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Subway #23945

101 - 2733 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #23945 has been inspected 18 times by Fraser Health Authority since December 5, 2017. The most recent inspection, on June 28, 2026, recorded 2 infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on December 1, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 28, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on June 28, 2026. For example: 310 - Single use containers & utensils are used more than once [s. 20]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 5, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff reheating meat balls (inside the microwave) during the inspection and placing them inside the hot holding unit. Meat balls measured at 51 C using probe thermometer.
      • Corrective Action(s): - Ensure food is reheated to a minimum temperature of 74 C and stir the food thoroughly throughout the reheating process. Staff reheated the meat balls again and temperature of meat balls measured at 75 C using probe thermometer.
      • - Ensure internal temperature of the food is measured before placing it in the hot holding unit.
      • - Please maintain reheating logs.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): a. No sanitizer being used for food contact surfaces during the start of inspection.
      • b. Sani-station (active ingredient: chlorine) used for meat slicer measured at 0 ppm in the spary bottle
      • Corrective Action(s): a. Ensure sanitizer is being used. Staff prepared QUATS sanitizer solution during the inspection. QUATS measured at 200 ppm.
      • b. Staff prepared new chlorine solution and measured at 100 ppm during the inspection. Staff cleaned and sanitized the meat slicer during the inspection.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed 4-5 single use liners with some other build up stored under the counter inside the back room. Staff mentioned during the inspection that they re-use single use liners to cover cookies in the cookie trays.
      • Corrective Action(s): - Ensure single use items are discarded after one time use.
      • - Staff discarded the liners during the inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only one staff present during the inspection. Staff member working during inspection does not have a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): - Ensure at least one staff with valid FOODSAFE level 1 or equivalent is scheduled to work during food preparation/operating hours.
      • - Please send proof of certificate/registration to the EHO.
      • To be corrected by: 1 month
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats bucket had less than 100ppm Quats measured. Staff was advised to refill the bucket at this time. Repeat violation.
      • Corrective Action(s): Ensure to have the bucket changed on a more regular basis to keep the concentration of the sanitizer at 200ppm at all times.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had <200ppm Quats measured. Staff was advised to change the sanitizer at the time of the inspection.
      • Corrective Action(s): Ensure to have 200ppm Quats available in the bucket at all times. Change the solution more frequently.
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall cleaning for the whole facility is not satisfactory- Poor cleaning noted around dishwashing sinks, janitorial sink, grease trap area, flooring throughout the facility.
      • Corrective Action(s): Deep cleaning is required for the whole kitchen
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich cooler inserts had cold potentially hazardous food stored above 4'C. Internal temperature of various food items measured to be at 7.4'C-8.3'C. Food items taken out from the walk-in cooler less than 2 hours before the inspection. Temperature record from this morning checked and had no issues.
      • Corrective Action(s): Ensure to have all cold potentially hazardous food stored at 4'C at all times. Until the unit is repaired/adjusted, smaller amount to be kept in each insert to be used within 2 hours. All should be discarded after 2 hours as discussed at this time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available. Staff had prepared 200ppm Quats solution in a bucket at this time. Prep surfaces to be sanitized using this solution.
      • Corrective Action(s): Ensure to have 200ppm Quats solution available at all times. Ensure to use this solution to have all prep surfaces sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler operating above 4'C.
      • Corrective Action(s): Manager to contact the owner to have the unit repaired/adjusted. Contact the health inspector to notify.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Tuna (6.6C) and beef (5.1C) stored at the line cooler inserts. PHF must be stored at </=4C
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s):
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef (10.6C) and tuna (8.3C) in the line prep cooler are stored above 4C. Potentially hazardous foods must be soted at </=4C to prevent bacterial growth. Operator discarded the beef and tuna.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bucket sanitizer has zero sanitation concentration. Sanitizer must be available at all times at adequate concentrations to sanitize food contact surfaces. Employee changed the bucket of sanitizer. Tested at 200ppm.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler unable to keep items at </=4C. Equipment nyst be ub wirjubg irder ti jeeo PHF @ 4C.
      • Line cooler needs to be repaired to maintain food less than 4C at all times. As a temporary measure submerge all inserts ina bucket of ice to ensure temperature of 4C.
      • Date to be corrected by: tomorrow July 24, 2020
      • Corrective Action(s):
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): The only employee on site does not have FoodSafe Level 1 or equivalent in absence of the operator. Atleast one person must have foodsafe certificate on site during the operation of the business. The owner of the facility with foodsafe training came during the inspection.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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