Subway
473 Valois Dr Mattawa ON P0H 1V0 · Restaurant
Inspection summary
Subway has been inspected 5 times by North Bay Parry Sound District Health Unit since April 22, 2024. The most recent inspection, on February 19, 2026, found no infractions.
4 of 5 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 and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on September 17, 2025. For example:
Potentially hazardous food is held at 4°C (40°F) or lower
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 17, 2025. For example:
Manual dishwashing: Wash, rinse, sanitize technique
About this data
These results come from North Bay Parry Sound District Health Unit, 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.
5 inspections
- Compliance (Required)
0 infractions
- Compliance (Required)
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Manual dishwashing: Wash, rinse, sanitize technique
- Quaternary ammonium compound must be at least 200 parts per million and lower than 24°C or more for at least 45 seconds
- Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
- Potentially hazardous food is held at 4°C (40°F) or lower
- Compliance (Required)
0 infractions
- Compliance (Required)
0 infractions
- Compliance (Required)
0 infractions
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