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Subway #25252

12-3300 Smith Dr Armstrong BC V0E 1B0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #25252 has been inspected 10 times by Interior Health Authority since May 28, 2013. The most recent inspection, on March 18, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on April 1, 2025. 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 3 times across 3 separate inspections, most recently on April 1, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 22, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 18, 2018. For example: 2 Are proper pest control measures in place on the premises?

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

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The front prep hand sink, bathroom hand sink and 3 compartment sink are all draining very, very slowly. This suggests that there is a blockage in the main sewer line serving this space, and must be addressed immediately!
      • F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - QUATS sanitizer dispenser was not working - sanitizer in 3rd sink tested at 0ppm QUATS - sanitizer in sani-pail at front tested at 0ppm QUATS I showed the owner how they could manually mix the QUATS to achieve >200ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - sewer system - sanitizer dispenser
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Corrected during inspection: Hot water to washroom hand sink was shut off. Hot water must be available for proper handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B - Operator indicated that FOODSAFE requirements are not always met in their absence. Operator holds valid FOODSAFE, however FOODSAFE is not held by night shift employees. Ensure one staff member in the absence of the operator holds valid FOODSAFE
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    4 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Freezer measured at -15°C at time of inspection. Corrective Action: Freezers must be maintained at -18°C or colder. Adjust freezer to maintain this temperature. Continue monitoring. If above recommended temperature, take immediate action. Inform employees what to do if this happens. Failure of freezer equipment may lead to food spoilage if not addressed in a timely manner.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ceiling tiles of dishwashing area disturbed. Dust and breakage may fall on clean dishes or food preparation areas. Corrective Action: Place ceiling tiles in slats properly to ensure no contamination of clean dishes or food preparation surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety protocols must include what to do if temperature controls are not maintained. Update staff to ensure these protocols are known if unsatisfactory temperatures are taken during checks.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please inform of FOODSAFE training. At least 1 employee must have a valid FOODSAFE certificate (or equivalent) per shift at all times during operating hours.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Rubber sandwich tags are handled by sandwich makers and are placed on cutting board where subs are made. These tags are then handled by the person handling the cash and taken back to be used for sandwiches again. They are not cleaned or sanitized in between uses or after being handled by the person handling the cash. Foods are covered and dated.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  8. Monitoring

    4 infractions

    • FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): Pamphlets available onsite did not have the Informed Dining logo and the Healthy Families logo. Please replace the pamphlets with ones that have the appropriate logos.
      • FI1.1E The Informed Dining mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
      • FI1.1F The Healthy Families BC mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back door has a small gap in the corner and daylight is visibly seen. This is a potential pest entry. Please replace the weather stripping at the bottom of the door.
      • F2.2B The premises must be protected against entry of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan was provided at the time of inspection. Please email a copy of the food safety plan to your environmental health officer and keep a copy on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan was provided at the time of inspection. Please email a copy of the sanitation plan to your environmental health officer and keep a copy on site at all times.
  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures good. Logs maintained and temperatures routinely checked. However, ensure a new NSF thermometer is installed in the walk-in cooler in addition to the outside gauge.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer dispenser has a partial air lock. Sporadic concentration dispensed. Resolve and ensure dispenser strength is correct and consistent.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4C-The receiving door area was mopped during the flood event to minimize seepage into the rear storage area. However, ensure the area contaminated by the breach of flood water is thoroughly cleaned of dried sediment and disinfected to remove contamination. F3.4L-The rear door sweep is due for replacement.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4L - The premises must be protected against entry of pests.
  10. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Cloths were found to not be left in a sanitizer solution between uses throughout the day at the time of inspection. Wiping cloths, if used more than once, should be stored in a Quaternary ammonium (Quats) solution at a concentration of 200 ppm or greater. This is to ensure that the cloth is sanitized and no bacteria can be spread to other surfaces, which can lead to contamination of food. A clean wiping cloth to be used for wiping food contact surfaces was put into a container of 200 ppm Quats at the time of inspection.

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