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Subway 7179

4-515 Harvey Ave Kelowna BC V1Y 6C7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway 7179 has been inspected 8 times by Interior Health Authority since October 28, 2014. The most recent inspection, on September 29, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on July 10, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on November 6, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6, 2019. For example: 6 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of under-counter cooler was measured at 9-11 °C Internal temperature of chicken was measured at 8.8 °C. Operator stated that the food was stored in the cooler within last two hours Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator transferred all food from under-counter cooler to walk-in cooler. Do not store perishable food items in the under-counter cooler until the temperature is maintained below 4 °C.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some bags of condiments are cut open and hung from the faucet at the 3 comp-sink to drain the excess juices. This can result in accidental contamination of ready-to-eat condiments during warewashing. **Discontinue this practice. Provide additional strainers to drain the various types of condiments.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please sign up permanent F/T staff members for BC FoodSafe Level 1 training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): The new batch of hot held meatballs was measured to be between 34°C to 40°C. Meatballs were reheated during the inspection. Ensure that hot foods are stirred during the reheating process to ensure that all parts are reheated to 74°C prior to hot holding - check that internal temperature of a few meatballs have reached 74°C. Double check the temperature at the 1hr mark to ensure that 60°C is maintained during the hot holding; if this is not maintained proper reheating procedures need to be completed.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cold food (deli meats, veggies) was measured to be 8°C - keep the lid on the cold table closed during quiet times.
  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Hot held meatballs was measured to be 122°F - 130°F. Staff informs that the heat dial was reduced because the food was getting too hot. The heat dial was increased at the time of inspection. Discussed changing procedures with the staff on site: - Ensure that meatballs, sauces, and soups are heated to 165°F or hotter, in the microwave, prior to putting into hot holding unit. - To ensure consistency among staff, mark the heat level on the dial to ensure that hot foods are able to be hot held at 140°F; monitor through the day.

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