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Subway

380 Queen Street, Chatham ON N7M 2H6 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Subway has been inspected 30 times by Chatham-Kent Public Health since January 29, 2013. The most recent inspection, on May 27, 2026, found no infractions.

16 of 30 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: Food temperature control, Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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 2 separate inspections, most recently on July 12, 2017. For example: Thermometers used to verify food preparation and storage temperatures; s.33(14)

  • 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 May 9, 2024. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 9, 2024. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 once on May 9, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 7 times across 7 separate inspections, most recently on September 27, 2024. For example: Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).

About this data

These results come from Chatham-Kent Public Health, 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.

30 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Provide a hand washing station in a convenient location for access by food handlers
      • Ensure hand washing stations are used only for employee hand washing
  5. Required

    4 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Provide a hand washing station in a convenient location for access by food handlers
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
      • Provide sufficient detergent or chemicals for washing or sanitizing
    • All food is protected from contamination and adulteration s. 26(1)
  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  9. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Certificate or certification card must be dated within 5 years to be valid
  10. Required

    2 infractions

    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  11. Required

    0 infractions

  12. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  13. Required

    1 infraction

    • All food handlers practice good personal hygiene. 3. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    1 infraction

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  17. Follow-up

    0 infractions

  18. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  19. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  20. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Follow-up

    0 infractions

  24. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  25. Follow-up

    0 infractions

  26. Required

    4 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
    • Proper storage of clean utensils (including single service utensils) s.81
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
  27. Required

    0 infractions

  28. Follow-up

    0 infractions

  29. Required

    1 infraction

    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Operate and maintain food premises free from every condition that may be a health hazard
  30. Required

    0 infractions

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