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Subway #52027

27544 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #52027 has been inspected 19 times by Fraser Health Authority since August 3, 2017. The most recent inspection, on July 14, 2026, recorded 1 infraction.

12 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 3 separate inspections, most recently on November 20, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 2 separate inspections, most recently on May 5, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 December 19, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 14, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 July 24, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Fraser Health permit placed in the back of house.
      • Corrective Action(s): Place the permit at at a conspicuous location where the public can eqasily view.
      • Date to be corrected by: today.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler has no lighting. Light bulb seem to be missing
      • Corrective Action(s): Obtain a new light bulb for the walk in cooler and ensure there is sufficient lighting to see the area.
      • Date to be corrected by: today.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding units with meatball marinara, chicken soup and marinara sauce measured around 55-57C. Operator indicated that food was placed 45 mins ago.
      • Corrective Action(s): All potentially hazardous food being hot held must be stored at >60C (140F). Operator increased the dial temperature and added water. Re-testing of the temperature of the food held on the hot holding unit measured at >60C. Ensure to monitor the hot holding unit and increase the temperature/ add water if needed.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Undercounter cooler air temperature measured ~7-9C. Potentially hazardous foods (eg. deli meats, sliced vegetables, etc.) measured ~4C.
      • Corrective Action(s): Potentially hazardous foods moved to the walk in cooler during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Incompatible items (eg. ceiling tiles, wall boards, paint container, etc.) stored in close proximity to foods in dry storage.
      • Corrective Action(s): Remove items off the premises/store away from food to protect from contamination.
      • Correct by: Today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of precooked frozen chicken observed thawing at room temperature - measured at <4C.
      • Corrective Action(s): Chicken moved to walk-in cooler during the inspection. Do not thaw foods at room temperature - thaw in the cooler or under running cold water to prevent pathogen growth.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler measured at ~7-9C. Water obsered leaking from bottom of cooler - supervisor reported that the technican will be on site later for repairs.
      • Corrective Action(s): Repair cooler. Do not store any potentially hazardous foods inside this unit until it can maintain a temperature of 4C or colder.
      • Correct by: Today
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty was able to produce their FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): At least 1 staff on duty must have be FOODSAFE level 1 or equivalent certified.
      • Correct by: December 23, 2024
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Noodle Soup, Meatballs in Sauce and Sauce were between 30-34C internal temperature.
      • Operator turned on the warmer to higher and it was about 38C internal temperature after 10-15min.
      • Corrective Action(s): If soup has been in the danger zone between 4-60C, ensure it is rapidly heated (e.g. in microwave) to 74C before placing back in warmer at 60C.
      • Always hot hold at 60C.
      • Violation Score: 15
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on shift with their Food Safe Certificate.
      • Corrective Action(s): Please provide to Health Office, a copy of staff food safe certificate or an acceptable equivalent.
      • Date to be completed by: 1 month.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at front near sandwich prep stations have 0ppm sanitizer.
      • Sanitizer dispenser at the back have 200ppm or higher.
      • Corrective Action(s): Replace bucket with sanitizer from bucket, ensure this is being changed frequently during heavy use.
      • Date to be corrected by: immediately.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Worn, molding or chipped wooden serving spoons with keys tied to hanger hole by worn, unclean, strips of plastic bags used for customer and/or staff washroom key. No longer cleanable surface and does not help with hand hygiene or for handling after washing hands and/or going to the washroom.
      • Corrective Action(s): Replace with cleanable key holder (e.g. plastic material, metal) that is durable and easily cleanable. Clean this high touch surface frequently. Train staff to handle with paper towels after use and after going to the washroom and washing hands to avoid contamination of hands.
      • Date to be corrected by: today.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer concentration provided in bucket at front work station at less than 200 ppm.
      • Sanitizer concentration provided in 3-compartment sink at less than 200 ppm.
      • Corrective Action(s): Replace sanitizer solutions immediately and test with test strip. Review sanitation plan and ensure sanitizer solutions are changed to meet the operational needs of the premise. Check the sanitizer dispensing unit at the 3-compartment sink to ensure it is working properly (noted cracked lid) and dispensing 200-400 ppm QUAT solution. Use your QUAT test strips regularly to ensure solution is 200-400 ppm as per manufacturer's directions.
      • Violation Score: 15
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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