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Subway

245 Hwy 3 Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 3 times by Interior Health Authority since February 8, 2024. The most recent inspection, on August 27, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 27, 2026. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on August 19, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 3 times on February 8, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 19, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed uncooked raw chicken defrosting in the walk-in refrigerator stored above ready-to-eat meats.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the knife well at the sandwich preparation counter to visually soiled with food debris. The Environmental Health Officer proceeded to test the bleach (sodium hypochlorite) food contact surface sanitizer solution and a concentration of 0 ppm was observed. EHO went over the food contact surface sanitizer preparation steps with the employee and determined that the pre-packaged granulated hypochlorite solution requires vigorous mixing to ensure the food contact surface sanitizer solution within the knife well housing is uniformly mixed and can effective disinfect multi-use food utensils at the required concentration. Once the knife well food contact surface sanitizing solution was mixed by staff, the EHO retested the food contact surface sanitizer solution and a sanitizing solution concentration of 200 ppm Sodium Hypochlorite (Bleach) was observed.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, meat products/containers observed stored above ready-to-eat foods.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, permit was not available on site. Ensure place the permit in a conspicuous area. If the permit is missing, contact the health dept to obtain a new permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE certified staff working at the time of inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    7 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - alternate water source in use with drink fountain not in operation - if you wish to serve your supplied water to customers, then an appropriate treatment unit needs to be approved by this office and then installed to current standards
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - observed quat sanitizer in use along with bleach sanitizer; these solutions can react with each other in dangerous ways. Please limit the use of the bleach solution to specific tasks and dispose of it when task has been completed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - ceiling tiles need replacement with commercial kitchen rated panels.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - renovated area still needs finishing including: sealing/painting all porous surfaces to a cleanable finish, rubber baseboard (or similar) to protect the floor-wall junction, and finish installing curbing transition between new and existing floors
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not readily available
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available

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