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Subway

2935 Tillicum Road, Victoria, BC, V9A 2A6 · Food Premises

Official record from Island Health →

Inspection summary

Subway has been inspected once by Island Health (Vancouver Island Health Authority), on August 28, 2026. The most recent inspection, on August 28, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 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 28, 2026. For example: Food Handler Training

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    1 infraction

    • Food Handler Training
      • No employee onsite had a valid FoodSafe Level 1 certificate or equivalent.
      • Ensure at least one employee onsite has a valid FoodSafe Level 1 certificate at all times. register employees in FoodSafe Level 1 course; email invoices to Environmental Health Officer by September 4, 2026. Comments Routine Health inspection conducted today. Follow-up also conducted in response to complaint received by Island Health. Complainant indicated improper glove change procedures between meats and vegetables, and unsanitary conditions in front sandwich prep area. Discussed complaint with shift manager. Gloves are changed between meat and vegetable station. Observed proper handwash procedures between glove change. Dedicated scoops used for each meat product. Proper prevention measures for cross contamination in place. Sandwich prep station tables and facility were very clean and well maintained. Coolers measured 4°C or below. Freezer measured -18°C or below. Hot holding units measured 60°C or above. Temperature logs up to date; test strips available. Quats surface sanitizer and three-compartment sink sanitizer measured 200ppm. No signs of pest activity.

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