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Subway 68283

110-1720 Innovation Dr Kelowna BC V1V 2Y4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway 68283 has been inspected 3 times by Interior Health Authority since November 4, 2022. The most recent inspection, on April 20, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 15, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 once on November 4, 2022. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Water was being used to sanitize equipment and food contact surfaces at the time of inspection. Staff indicated that they have been out of sanitizer concentrate bottles, but received a new order today & had not yet changed the concentrate bottle. This was changed at the time of inspection and sanitizer restored. Please ensure that sanitizer solutions are available at all times during operation and ensure staff are provided with an alternative approved sanitizer in the event that supplies are not available.
  2. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed an insert of meat balls with tomato sauce at a temperature of 48deg.C within the front hot holding unit. Please ensure that hot held PHF are heated to 74deg.C or greater prior to placing into a pre-warmed hot holding unit for hot holding at 60deg.C or greater.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed quaternary ammonia sanitizer dispensed at the back 3-compartment sink at a concentration less than 200ppm. Please re-calibrate the wall mounted pre-mix sanitizer dispenser to ensure mixing of quat based sanitizer at the minimum 200ppm and ensure that test strips are used daily to verify proper sanitizer concentrations. Please also ensure that pre-mixed solutions and sanitizer buckets are located safely adjacent to prep stations and mixed at the beginning of each shift (sanitizer solution/bucket for storage of cleaning cloths had not yet been mixed at the time of inspection and restaurant was in operation).
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed meatballs in the hot holding unit at a temperature of 38deg.C. It was also noted that one insert was missing from the unit allowing the steam/heat to escape from the unit. Please ensure that meatballs and other PHF are reheated to ≥74deg.C prior to hot holding at ≥60deg.C. Please ensure that the hot holding unit is pre-warmed prior to loading and that all of the insert spaces are filled to keep heat/steam within the unit as designed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer was being dispensed from the pre-mix sanitizer unit at the back 3-comp sink at the time of inspection and accordingly, sanitizer for use on food contact surfaces was not available. Please service the pre-mix sanitizer unit and utilize test strips daily to confirm that 200-300ppm quaternary ammonia solutions are being dispensed from the unit. Please ensure that pre-mixed sanitizer solutions are available and in use for routine sanitizing of food contact surfaces.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No Foodsafe certified staff on duty at the time of inspection. Please ensure that enough staff hold Foodsafe certification to ensure at least one Foodsafe certified staff member is on duty at all times during operation.

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