Skip to content
Loading map…

Subway #31228

A-2890 10th Ave NE Salmon Arm BC V1E 2S7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #31228 has been inspected 12 times by Interior Health Authority since March 28, 2013. The most recent inspection, on May 5, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 11, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 28, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on May 3, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on May 3, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 11, 2018. For example: FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Operator was unable to locate operating permit. Please call the Salmon Arm Health Protection Office for a replacement.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator is to confirm valid FOODSAFE certification
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): No Informed Dining logo and No Healthy Families BC logo were observed on the nutritional pamphlets on site. Please update these documents to ensure that these logos are present as per the Informed Dining requirements.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manual warewashing procedure was reviewed with employee. Employee informed that during the sanitation step wares were soaked for 10 seconds. Manufacture's guidelines state that wares should be soaking in sanitizing solution for at least 1 minute. Please follow manufacture's guidelines for sanitizing when doing the manual warewashing method.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safe plan was provided at the time of inspection as manager was not familiar with the location of the food safety plan. Please email a copy to your environmental health officer for review and ensure that staff is aware of the location of the food safety plan.
    • 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 as manager was not familiar with the location of the sanitation plan. . Please email a copy to your environmental health officer for review and ensure that staff is aware of the location of the sanitation plan.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff working during the inspection possessed a valid Foodsafe Certificate. Please ensure that there is at least one staff member on site throughout operational hours with a valid Foodsafe Certificate. Please ensure that the operator and all the managers hold a valid Foodsafe Certificate. Foodsafe level 1 can be taken in person or online at www.foodsafe.ca.
  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher did not provide adequate amount of sanitizer i.e. <50ppm of chlorine was measured. CDI - Corrected During Inspection. Operator replaced the sanitizer bottle with a new one and 50ppm of chlorine was measured. Discussed that concentration of sanitizer should be monitored/checked prior to using the dishwasher to ensure adequate amount of sanitizer is provided to properly sanitize items in the dishwasher.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Back holding cooler temperature was measured at between 5C and 6C. Directed operator to monitor the temperature of this cooler. Temperature logs indicate that the cooler is capable of maintaining at 4C/40F or less. 2. Walk-in cooler thermometer appears to be broken. Operator replaced with a new thermometer at the time of inspection. CDI - Corrected During Inspection
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer provided <200ppm of Quats. Operator refilled with new sanitizer solution at the time of inspection. CDI - Corrected During Inspection
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website