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Subway #58915

104 - 23160 96th Ave, Fort Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #58915 has been inspected 18 times by Fraser Health Authority since July 10, 2017. The most recent inspection, on July 6, 2026, found no infractions.

13 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 6 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.

  • 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 July 25, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 28, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 4, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  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

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed with a significant build up of moulds and bioslimes at the ice tray.
      • Corrective Action(s): Turn off discard ice. Perform a complete cleaning of the internal mechanics of unit to remove all moulds, slimes, biomats and scale to ensure ice is produced and used free from contamination. Send picture of completed work to this office.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat prep cooler observed at 8.5 to 11 C. Probed multiple inserts with similar temperature. Inserts not frosting. Display gauge at 60 to 61 F. Temp checks done in morning measured within acceptable parameters.
      • Corrective Action(s): Immediately move high demand proteins to vegetable prep cooler and place vegetables in meat prep cooler as discussed. For the rest, move to under counter cooler which is working properly or walk-in cooler.
      • Have technician service unit such that it maintains proper temperature for food products at all times. Only have potentially hazardous foods in problem unit once it is repaired and confirmed keeping temperature of 4 C or less.
      • re-inspection as per note on report.
      • Violation Score: 15
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs in warmer measured between 39 C and 58 C. All hot held foods must maintain temperature of 60 C or more as discussed with staff. Staff unclear when food was placed in warmer as there was a shift change. Possibly in the morning. Temp logs not available.
      • Corrective Action(s): Meatballs reheated. Measured at 83 C.
      • Re-inspect to verify compliance as noted on report.
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs stored in hot holding drawer/sleeves measured 49 C. Unit temperature not adjustable.
      • Corrective Action(s): Re-heat product. Review sleeve unit to ensure it can maintain foods at 60 C and service if necessary. Alternatively, move to different hot holding unit as discussed.
      • Remeasured meatballs at 70 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle with sanitizer solution measured less than 100 ppm. Discussed with staff and spray bottle changed x2 per day. Measured main sanitizer dispenser concentration and it measured 200 ppm.
      • Corrective Action(s): Ensure when filling spray bottle from main dispenser to prime (turn on dispenser feed for 30 Seconds to one minute) prior to filling. Alternatively, when filling sink with sanitizer for dishwashing purposes, fill spray bottle as well.
      • Spray bottle re-filled.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared at time of inspection.
      • Corrective Action(s): Ensure sanitizer available at all times and wiping cloth to be stored in sanitizer.
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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