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Subway - 655 Parkhill Rd. W.

655 Parkhill Rd. W., Peterborough ON · Food Safety

Official record from Peterborough →

Inspection summary

Subway - 655 Parkhill Rd. W. has been inspected 9 times by Peterborough Public Health (now part of Lakelands Public Health) since October 30, 2024. The most recent inspection, on September 16, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on January 14, 2026. For example: Food in storage protected from contamination.

  • 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 on July 30, 2025. For example: Utensils sanitized manually as prescribed in the regulation.

  • 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 30, 2025. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on September 9, 2025. For example: Food handlers who come into contact with food/utensils shall do so in a sanitary manner.

  • 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 January 20, 2025. For example: Sanitary facilities shall be maintained as prescribed in the regulation.

About this data

These results come from Peterborough Public Health (now part of Lakelands Public Health), 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.

9 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • Food in storage protected from contamination.
  4. Required

    2 infractions

    • Food in storage protected from contamination.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
  5. Follow-up

    2 infractions

    • Food in storage protected from contamination.
    • Food handler completed food handler training.
  6. Required

    4 infractions

    • Utensils sanitized manually as prescribed in the regulation.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • Food in storage protected from contamination.
  7. Required

    3 infractions

    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with single service towels or air dryer
    • Food in storage protected from contamination.
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
  8. Follow-up

    0 infractions

  9. Required

    2 infractions

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain temperature as per regulation
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor

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