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Subway #25826

C6 - 20202 66th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #25826 has been inspected 13 times by Fraser Health Authority since May 31, 2018. The most recent inspection, on March 18, 2026, recorded 2 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on September 25, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 26, 2020. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 August 26, 2020. 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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup was below 60C, at 44.9C. Soup was recently placed in hot holding unit however hot holding unit was unplugged.
      • Corrective Action(s): Soup was removed and immediately reheated to 74C and hot holding unit was plugged in
      • Reheating temp verified to be >74C
      • Reheating temp is 74C (165F), Hot holding temp is 60C (140F).
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit has gone missing since renovation.
      • Corrective Action(s): Find permit and post on the wall, or apply for a new permit by March 31/26
      • Violation Score:
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sani station sanitizer and cleaner at 0ppm chlorine in spray bottle
      • Corrective Action(s): Employee made a fresh batch and it was at 100ppm. Ensure to check the spray bottle before using on meat slicer
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted on the wall, decal at time of inspection but not the permit
      • Corrective Action(s): Local and post permit on the wall with the new decal attached. If permit cannot be located contact inspector for a new one.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of chicken found thawing on counter.
      • Corrective Action(s): Ensure that proper thawing techniques are practiced such as thawing bags of chicken in the cooler or under cold running water as discussed.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink near front prep area is clogged. After handwashing occurs, it was observed that water failed to drain from sink properly. Staff collecting excess water in plastic buckets during handwashing and discarding water in back warewashing sink.
      • Corrective Action(s): Repair front hand sink so water drains from sink. Do not use front hand sink. Use rinse compartment of three-compartment ware washing sink for handwashing until front hand sink is repaired. Warewashing sink is supplied with hot and cold water, soap and paper towels. Staff informed of proper hand washing technique. Operator stated that plumber had been called and should arrive today or tomorrow. Date to be corrected by: 2020/08/27
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, debris and items observed under shelving along the wall in dry storage area.
      • Corrective Action(s): Clean under dry storage shelving to remove dirt, debris and items. Date to be corrected by: 2020/08/27
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site did not have Foodsafe Level 1 certification.
      • Corrective Action(s): At least one food handler on-site must be certified in Foodsafe Level 1 at all times.
      • Visit foodsafe.ca to sign up for course. Email certificates to [email protected]
      • Correct by: 1 month
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Guacamole thawing on counter out at room temperature.
      • Corrective Action(s): Move to cooler or place in sink under cold, running water. Frozen food must be defrosted either in the cooler overnight or under cold, running water. Never thaw foods out at room temperature.
      • Violation Score: 3
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