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Subway #58559

100 - 53003 Bunker Rd, Rosedale · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #58559 has been inspected 16 times by Fraser Health Authority since January 23, 2020. The most recent inspection, on October 1, 2026, recorded 1 infraction.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on October 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on May 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 10, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 23, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 19, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front undercounter cooler measured above 4C
      • Corrective Action(s): Foods stored inside the cooler were non-protentially hazardous foods, operator moved all foods to the walk-in cooler. Please repair (date to be corrected by: ASAP), staff stated the undercounter cooler will be replaced to a new one, please do not stored any perishable foods inside until the new cooler is intalled
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat products stored above ready-to-eat vegetables in cooler.
      • Corrective Action(s): Ensure ready-to-eat feeods and vegetable are sotred above meats to prevent contamination.
      • Operator rearranged the cooler during inspection.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for general food debris is required at the following areas:
      • > Under the chemical/storage rack
      • > Under the food prep table next to 3 comp sink
      • > Under the stainless steel storage racks in front of the walk-ins
      • Corrective Action(s): Clean and sanitize these areas as per your sanitation plan. Ensure all hard to reach areas are regularly addressed.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Food was observed uncovered and contaminated by flies (bowl of mixed tuna).
      • Corrective Action(s): Discard contaminated food.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During inspection Quats sanitizer concentration in bucket was below 200ppm.
      • Corrective Action(s): Ensure to change the sanitizer solution when food debris builds up or when the concentration dips.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: During inspection permit was not posted in conspicuous location.
      • Corrective Action(s): Post/hang the permit in a conspicuous location. To be corrected by 02-Aug-2023.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: During inspection a large amount of flies was observed in the back kitchen area.
      • Corrective Action(s): Facility must receive a pest control visit and notify the EHO.
      • *Must include service against flies/pests. To be corrected by 02-Aug-2023.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises was observed to be unsanitary due to the accumulation of organic food debris behind prep coolers, in the walk-in firdge, and underneath the soda dispenser.
      • Corrective Action(s): Remove the food debris and maintain the food premises as per your sanitation plan. To be corrected by 02-Aug-2023.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: During inspection one handwashing station (facing drive-thru) did not have adequate water flow.
      • A pipe was leaking underneath the three-compartment sink.
      • Corrective Action(s): Repear the water leak and fix/adjust the water pressure at the handwashing station facing the drive-thru. To be corrected by 02-Aug-2023.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, staff on duty was not able to provide FoodSafe Level 1 or equivalent.
      • Corrective Action(s): Ensure FoodSafe Level 2 ot equivalent certification is available on the premises during operation. To be corrected by 02-Aug-2023.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, the sanitizer compartment of the warewashing sink was filled with equipment and utensils submerged in detergent instead of sanitizer.
      • Corrective Action(s): Drained and refilled the compartment with 200ppm QUATS sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Opened package of road salt stored next to the drive-through window bread case.
      • Corrective Action(s): Relocated road salt to mop sink area away from stored food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to, the following areas:
      • > Food debris under the storage shelf by back prep table.
      • > Produce fallen under the shelving rack across from the door in walk-in cooler.
      • > Food debris under the sandwich prep cooler by drive through window.
      • > Food debris under the pop bottles shelving rack.
      • Corrective Action(s): Remove food debris, clean and sanitize above mentioned areas as per your sanitation plan.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts with chopped vegetables and meat overfilled to the top and measured to be at 8.0C. Manager indicated foods stored for less than 2 hours in the inserts (back prep cooler)
      • Corrective Action(s): Move the insets to a working cooler that can mantain the temperature at 4C or less
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Accumulated food debris observed on the surface of the pop dispenser cap whcih can introduce physical contaminants to the beverages
      • Corrective Action(s): Remove the cap for cleaning and sanitizing
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer observed to be missing from the front and back prep area
      • Corrective Action(s): Operator/ staff filled up the surface sanitizer bucket with QUAT. QUAT sanitizer measured to be at 200ppm
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back prep cooler observed to be holding at a temperature of more than 4C (indicator reads 43F)
      • Corrective Action(s): Operator called technician to take a look at the prep cooler and ensure that it can maintain temperature of 4C or lower
      • To be corrected by 2022-06-13
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): In back hot holding units meat balls, pizza sauce, and beyond meat balls at probed at 47C.
      • Corrective Action(s): As products were in hot holding units for less than two hours staff reheated to 74C, turned up hot holding units which were set to low, and placed them in units. Check internal temperature of the food in these units every hour for the next two hours to ensure they are able to maintain food at 60C or greater. If food is not >60C then discard. Recommend marking on the turn dial as to what level this hot holding unit should be set at.
      • Violation Score: 25
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Two staff on site. Neither have food safety training.
      • Corrective Action(s): According to staff both are signed up for training. Whenever the facility is open and the owner is not on stie at least one person must have valid food safety certification.
      • Violation Score: 1

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