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Subway #60663

7059 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #60663 has been inspected 18 times by Fraser Health Authority since September 19, 2017. The most recent inspection, on June 18, 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 and Cleaning and sanitizing.

The last 9 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 2 times across 2 separate inspections, most recently on July 13, 2021. 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 2 times across 2 separate inspections, most recently on March 20, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 March 15, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • 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 April 20, 2022. 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine 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: Neither of the two staff working at the time of the inspection has been certified with FoodSafe or a equivalent food handling course.
      • Corrective Action(s): Ensure at least one staff per shift is certified.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of the meatballs on the steam table was 134F and the soup was 120F.
      • Corrective Action(s): They have been reheated to 165F. Ensure that the steam table can keep the items hot at 140F or higher.
      • Violation Score: 5
  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): Back 3 door cooler ambient air temperature 6-9 degrees C. Internal food product temperatures 5-6 degrees C.
      • Corrective Action(s): Relocated all cold potentially hazardous foods to the under the front under the counter cooler and thawing frozen potentially hazardous foods back into the 2 door freezer.
      • .
      • Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back 3 door cooler ambient air temperature 6-9 degrees C. Internal food product temperatures 5-6 degrees C.
      • Corrective Action(s): Digital display for back 3 door cooler reading 44 to 45 degrees F. No accurate indicating thermometer in place. Service the back 3 door cooler and ensure unit is capable of maintaining 4 degrees C or less at all times. Correct immediately. Followup inspection required.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Accurate indicating thermometers missing for the back 2 freezer, back 3 door cooler and front under the counter cooler.
      • Corrective Action(s): Obtain accurate indicating thermometers and place in all coolers and freezers. Correct by March 27, 2020.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection only staff on duty does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send addtional staff to take FOODSAFE level 1. Correct by April 30, 2020.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: At the time of inspection batteries dead for paper towel dispenser for front designated hand sink. Paper towels not being dispensed when sensor triggered.
      • Corrective Action(s): In the interim a roll of paper towels has been placed next to the front designated hand sink. Staff to purchase new batteries. Correct immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence only staff on duty not FOODSAFE level 1 or equivalent certified.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff members to take FOODSAFE level 1. Correct by March 31, 2019.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection quats sanitizer pail at front area empty.
      • Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use at all times. Reminder to store all wiping cloths in this solution when not in use.
      • Violation Score: 5
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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