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Subway #65093

917 12th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #65093 has been inspected 15 times by Fraser Health Authority since September 14, 2017. The most recent inspection, on August 4, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on August 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 separate inspections, most recently on February 13, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 2, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on March 21, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 18, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces noted on the counter in the BOH. Staff got busy and left the pans of sauce bottles on the counter.
      • Corrective Action(s): Sauces should be kept refrigerated as discussed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in the spray bottle did not have any sanitizer in it.
      • Corrective Action(s): Refresh sanitizer solution in the spray bottles regularly. Use test strips to test it daily.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The lighting in the walk-in cooler is very dim.
      • Corrective Action(s): Replace the current bulb with a brighter one.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There was only one staff working at the time of inspection. They couldn't prove that they had Foodsafe Level 1 certification. Their name could not be found in the FS Registry either.
      • Corrective Action(s): At least one staff onsite must have FS level 1 or equivalent certification at all times.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at the 3-compartment sink was empty.
      • Corrective Action(s): Ensure that both sinks are fully equipped at all times.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the shelves in the back storage area.
      • Corrective Action(s): Clean underneath the shelves. Follow pest technician's recommendations.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution used for sanitizing the slicer did not have any sanitizer in it. Staff prepared a fresh solution during the inspection. Solution had 200ppm chlorine in it. Test strips are available for testing.
      • Corrective Action(s): Train staff on how to prepare sanitizer solution for cleaning the slicer.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There is no light inside the walk-in cooler. Bulb has burnt out and hasn't been replaced with a new one.
      • Corrective Action(s): Replace the burnt out bulb.
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The old cooler and ovens are being stored in the back.
      • Corrective Action(s): Remove these from the premises.
      • Violation Score: 1
  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): The undercounter cooler in the front service area is not working. Temperature inside the unit was 18 degC. There were some pickled vegetables stored inside that were moved to the walk-in cooler.
      • Corrective Action(s): Veggie patties and sausage bites were discarded at the time of the inspection. Do not use this cooler to store potentially hazardous foods (PHF's) until it has been repaired/replaced.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer spray bottle did not have an adequate amount of sanitizer in it.
      • Corrective Action(s): Sanitizer in the spray bottle must be refreshed daily or more frequently as required. Quats should be at 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) The main hand sink at the FOH is clogged and is not draining.
      • 2) The soap dispenser at the 3-compartment sink is not operating properly.
      • Corrective Action(s): 1) Get the hand sink repaired.
      • 2) Replace the soap dispenser.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cooler under the microwave is at 18 degC! This is a recurring issue.
      • Corrective Action(s): As per operator, this cooler keeps breaking down. A cooler needs to maintain temperatures at or below 4 degC at all times. It's time to replace the cooler as discussed.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff is reheating the meatballs in the microwave till it reaches 156 degF before placing it in the warmer.
      • Corrective Action(s): This is a recurring issue. Foods must be reheated to 165 degF (74 degC) before being placed in the warmer where it can be stored at or above 140 degF (60 degC). Post signage for proper reheating temperature for foods. Train staff on this as well. IF this issue continues, a Violation Ticket and/or Correction Order will be issued.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff on duty did not know where to find the Food Safety Procedures.
      • Corrective Action(s): Train staff on how to access the FSP online.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler under the microwave is not working. No foods are being stored in this cooler. As per the operator, a repair person should be coming in to fix the cooler within the next few days.
      • Corrective Action(s): Do not store any foods in this cooler until it has been fixed and can maintain a temperature of 4 degC or below. Get this issue addressed within the week.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs are reheated in the microwave to around 156 degF only before being placed in the warmer.
      • Corrective Action(s): Foods must be reheated to at least 165 degF before they can be placed in the warmer above 140 degF.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink by the front food preparation area did not have accessible paper towels.
      • Corrective Action(s): Operator refilled the paper towel dispenser at the time of inspection. Ensure all hand sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels to encourage handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bundle of money was kept on top of a food container in the walk-in cooler. Operator informed that the facility has been robbed before so they keep their cashier empty and keep money in the fridge.
      • Corrective Action(s): Money is considered contaminated and can cross contaminate food. The bills were moved at the time of inspection. Do not store money or other non-food related items in food storage areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hand washing sink has a leaking p-pipe under the sink.
      • Corrective Action(s): Operator has a plumber coming in this evening to fix the sink. Ensure the leak is fixed immediately. Date to be corrected by: March 24, 2023
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Rotten onions were found mixed within the bulk of onions in a plastic container.
      • Corrective Action(s): Staff discarded the rotten onions at the time of inspection. Ensure food items are inspected at the time of delivery. Rotten items should not be kept within the facility. Refer to Subway food safety plan for proper receiving procedures.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff did not have a valid food safe level 1 certification or equivalent. They were not aware of what Food Safe certification is.
      • Corrective Action(s): Ensure at least one person on site as Food Safe level 1 certification or equivalent during all hours of operation. Date to be corrected by: June 30, 2022
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a) Paper towel dispenser at the front is not in use, however, paper towels are available.
      • b) There is a leak at the faucet at the 3-compartment sink.
      • Corrective Action(s): a) Fix within 2 weeks.
      • b) Fix the leak within 2 weeks.
      • Violation Score: 9

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