Skip to content
Loading map…

Subway 50749

1440 Pandosy St Kelowna BC V1Y 1P3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway 50749 has been inspected 9 times by Interior Health Authority since October 16, 2013. The most recent inspection, on August 27, 2026, found no infractions.

7 of 9 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, Handwashing and staff hygiene and Protecting food from contamination.

The last 4 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.

  • 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 November 8, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on November 8, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 8, 2021. For example: 7 Are foods protected from contamination?

  • 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 November 8, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Banana peppers and pickles found during inspection hung to drain in dish sink on faucets. Discussed proper procedure for draining packages with operator. In future draining of packages should occur in a colander, contents should then be promptly transferred to inserts for storage and food preparation. Hanging packages to drain by puncturing on faucets opens the sealed package to possible contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips on site were expired at time of inspection, new test strips are required in order to confirm sanitizer concentrations are adequate for sanitizing dishes and surfaces. Sanitizer concentrations should be measured regularly and recorded on a log sheet to ensure adequate concentrations are maintained.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection sanitizer was not being provided at adequate strength from mixing unit. Operator performed adjustments to the mixer, which after running for some time was able to provide proper sanitizer concentration. Previously washed dishes were required to be re-washed and sanitized.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink found with cup stored inside during inspection. Handwashing sinks should not be used for purposes other than handwashing. Handsinks need to remain easily accessible at all times in order to promote frequent handwashing, good hand hygiene is an important step in preventing the spread of communicable diseases.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer at 0 ppm when at least 200 ppm required, feeder line not pulling concentrate through
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water at front handwashing sink, turned off as faucet valve leaks
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website