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Subway

4744 Lakelse Avenue, Terrace, V8G 1R6 · Restaurant

Official record from Northern Health →

Inspection summary

Subway has been inspected 3 times by Northern Health Authority since April 20, 2023. The most recent inspection, on September 9, 2025, found no infractions.

2 of 3 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 Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 April 20, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 20, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on April 20, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 20, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) Operating permit was hidden behind equipment and not visible to the public.
      • Corrective Action: Operator updated the decal on the permit and moved the permit to a new location what is visible to the public.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Probe temperature readings of chopped onion and chopped tomato in the sandwich prep cooler measured at 16.1°C and 11.5°C respectively. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. The operator maintains consistant temperature logs recorded at 8am and 3pm. The operator's thermometer was accurate based on an icebath test. Since this inspection took place during lunch time, the inspector was able to observe that the containers of food are being opened frequently.
      • Corrective Action: Keep the lids on the food containers closed when the item is not being used. Ensure that any food that has been subject to danger zone temperature for longer than 2 hours is discarded. Continue to maintain your temperature log and adjust or have this unit serviced, as needed, so that it can always maintain food at a temperature of 4°C or colder.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer spray bottle for the food preparation area measured at 100ppm QUATS which is not effective for addressing bacteria. QUAT based sanitizers must be at 200-400 ppm to act as an effective no rinse food contact surface sanitizer.
      • Corrective Action: Operator refilled the spray bottle and the now solution measured at the appropriate 200ppm. Ensure that the spray bottles are refilled at least daily so that the active concentration of sanitizer is effective.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back of the facility had some accumulation of dirt and debris. All areas of the restaurant are considered part of the food premises and must be maintained in a sanitary condition.
      • Corrective Action: Clean the back area. Ensure that the entire premises is accounted for in your sanitation schedule.

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