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Subway

7-538 Yates Rd Kelowna BC V1V 2V2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 7 times by Interior Health Authority since April 5, 2013. The most recent inspection, on June 6, 2025, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 January 31, 2022. 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 once on January 31, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on May 5, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on June 6, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not yet opened/not in use for routine testing of quaternary ammonia hard surface sanitizer solutions. The front of house sanitizer bucket was found with no measurable sanitizer. When refilled from the back wall mounted chemical dispenser, 200ppm quaternary ammonia was observed. Please ensure that sanitizer solutions are changed at a frequency that maintains 200ppm quaternary ammonia and that test strips are used daily to verify sanitizer concentrations.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some potentially hazardous food (PHF) ingredients in the front sandwich prep refrigerator were measured at temperatures between 6-10deg.C at the time of inspection. Covers on these prep table refrigerators were left open when not in use.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat based sanitizer solutions were measured at less than 200ppm in a sanitizer bucket at the front and when measurements were taken directly from the pre-mix dispenser at the 3-compartment sink.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips are not being used to confirm sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer in spray bottle or sanitizer bucket for use on food contact surfaces.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): *At the time of inspection, staff was not performing proper hand washing (did not use soap) after handling cash register.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in sanitizer bucket with wiping cloth is at 150ppm. Sanitizer bucket needs to be changed/refilled regularly to maintain Quat sanitizer level of 200ppm.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  7. Monitoring

    0 infractions

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