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Subway #38503

103-1150 Hillside Dr Kamloops BC V2E 2N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #38503 has been inspected 4 times by Interior Health Authority since December 8, 2022. The most recent inspection, on October 9, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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 2 separate inspections, most recently on October 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 9, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 30, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: Potentially hazardous foods in the hot holding unit (steam table) ranged in temperature from 40° - 57° C. All hot potentially hazardous foods must be hot held at a temperature of 60° C or higher. this facility must review hot holding procedures with staff, and demonstrate how to keep foods at 60° C or higher. Correct procedure right away. 2. NOTE: All foods for hot holding in the steam table must be brought up to a reheat temperature of 74° C quickly in the microwave. Reheated foods must be placed in the steam table right away. The temperature of the steam table must be at a minimum 60° C before the foods are placed in the steam table (a higher steam table temperature may be required to hold the foods at 60° C or hotter). The temperature of the foods in the steam table must be monitored routinely to ensure that the steam table is hot enough. At the time of this inspection the water in the steam table was as low as 62° C and the water was barely touching the bottom of the food inserts; the food inserts should have the hot water in contact with the sides of the inserts.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): NEW INFRACTION: See item F1.2 above
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: The hot water at the hand wash sink is turned off at the valve under the sink. Is the hot water shut-off due to a problem? Have the hot water turned back on, or repair as required. Correct right a\way.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • NEW: At the time of inspection there were no staff members on shift that had FoodSafe certification, or an approved equivalent certification. At least one employee present in the establishment must have a valid FoodSafe certificate or equivalent training. Have the appropriate staff trained/certified. The staff should be registered in a course (online or classroom) by November 14, 2023. Advise Interior Health when staff at this location are certified.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • The reheated meatballs in the hot holding unit had an internal temperature of 50° C (122° F). Foods must reach a reheat temperature of 74° C (165° F) before being placed into the hot holding unit. In the hot holding unit the meatballs can cool to 60° C (140° F) for hot holding. Staff must check food temperatures. Correct procedures right away.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.

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