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Subway #6761

A - 5263 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Subway #6761 has been inspected 21 times by Fraser Health Authority since July 14, 2017. The most recent inspection, on May 27, 2026, found no infractions.

13 of 21 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 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 5 times across 5 separate inspections, most recently on June 1, 2022. 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 once on June 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 July 25, 2018. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on June 21, 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.

21 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. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: The sanitizer bucket was empty at time of inspection.
      • Corrective Action(s): Sanitizer buckets containing 200-400 ppm Quat need to be readily available at all times of operation so that food contact surfaces can properly be sanitized.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat Violation: None of the emplyees had a vaild FoodSafe Certificate at time of inspection.
      • Corrective Action(s): The manager has her FoodSafe certificate and is coming to work immediately because another employee with a FoodSafe certificate that was scheduled to work had to leave early. One more employee is getting her certification tomorrow, and a few other new-hires within the next 2 weeks, as per manager.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refrigerated chicken breast, ham, bacon, and cheese left out at room temperatute.
      • Corrective Action(s): Foods that are prone to bacteria growth from time-temperature abuse must be stored in a cooler at 4C or lower. Move the foods to a cooler or freezer.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: Meatballs are in hot holding unit at 45C.
      • Corrective Action(s): Meatballs need to be in a hot holding unit of atleast 60C. As it has been less than 2 hours, the meatballs were heated up to 70C and the hot holding temperature was turned up to greater then 60C. .
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer bottle was filled with water.
      • Corrective Action(s): The sanitizer bottle needs to be filled with 200-400ppm quat for adequate sanitization of food contact surfaces.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees seen handling cash and then making sandwiches without washing hands in between.
      • Corrective Action(s): After handling cash, you must wash your hands before handling food, even if you change gloves. Furthermore the dispenser dispenses very little paper and should be fixed. Until then the employees are to put a roll of paper there to adequately wash their hands.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on shift had a valid Foodsafe Certificate.
      • Corrective Action(s): At least one person needs to have a Valid Foodsafe Certificate in the operator's absence. All 3 employees will be getting certified over the weekend.
      • Correction Date: 1 week
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one is FoodSafe certified.
      • Corrective Action(s): Ensure that at least one person per shift has FoodSafe.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs on the steam table was not hot enough (135F).
      • Corrective Action(s): It was reheated in the microwave. Ensure thermometer is used to verify reheating (165F) and steam table temperature (140F).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer in the spray bottle and from the wall dispensing unit are too weak. Must be at 200ppm to be effective.
      • Corrective Action(s): Service the dispensing unit. Obtain bleach as soon as possible and use as a sanitizer in the mean time (1 tble bleach per 1 gallon water). Use this solution on the last step of the 3 cpmt sink dishwashing process.
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Under counter cooler measured 7-8C.
      • Corrective Action(s): All perishable foods must be kept at 4C or colder. Please repair or adjust cooler as necessary. Correct by Wednesday July 10th. Until cooler is repaired, please remove product from this cooler.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall premise is pretty clean however floor could use a good scrubbing.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the plastic inserts are in poor condition; worn and difficult to clean. Replace.
      • Corrective Action(s):
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Meatballs being reheated in the microwave. Employee took out of the microwave to use an infrared temperature probe to "test" doneness - surface temperature of food was 63C therefore employee believed that food was cooked.
      • An actual FOOD temperature of the meatball was 52C.
      • Corrective Action(s): Staff need to be trained on how to properly test food temperatures - this MUST be done with a probe thermometer, not an infrared thermometer with a large margin for error and which can not take an internal food temperature.
      • Please Note:
      • 1) Food must be tested in the middle of the densest part of the food i.e. the inside of the meatball - not the sauce.
      • 2) Food must be tested in more that one spot as microwave heating is not an even heating and may results in cold spots in the food.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer buckets or spray bottles on site at the time of inspection, auto feed for manual dishwashing too low at 100 ppm.
      • Corrective Action(s): Staff were given direction on how to prepare proper sanitizer solutions and required to immediately clean and sanitize all food contact surfaces. This was completed at the time of inspection.
      • Employee was shown how to prepare sanitizer solutions and directed to change these "buckets" of sanitizer at 30 and 60 minute intervals and keep a written log of this.
      • Operator must ensure that ALL staff are trained, and accountable for the cleaning and sanitizing of their work stations throughout their shift.
      • Staff must be trained to know:
      • - how to prepare sanitizing solution,
      • - how to TEST the concentration of the sanitizer,
      • - how often the sanitizer buckets/spray bottles must be checked as the effectiveness of the sanitizer decreases with time.
      • - HOW OFTEN, food contact surfaces must be cleaned and sanitized.
      • Please Note:
      • Auto feed sanitizer for dishwashing is not exempt from this requirement - staff must ensure that the sanitizer is at BOTH the right temperature AND the right concentration.
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Foods in hot holding unit and soup urns are too cold at 50C to 52C
      • Corrective Action(s): ALL hot foods must be maintained at a minimum of 60C at all times. Any foods below 60C must be reheated to a minimum of 74C for 10 seconds before serving.
      • Please note that the entire contents of the insert, whether for the sauces or soups must be at the required 60C in order to prevent pathogens from multiplying.
      • Stirring of the food to increase the temperature of the food for serving will not raise the temperature high enough for long enough in order to destroy any pathogens that have potentially contaminated the food.
      • This means that the
      • Violation Score: 25

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