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Subway 73610

2 - 677 Old Hope Princeton Way, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Subway 73610 has been inspected 4 times by Fraser Health Authority since April 28, 2025. The most recent inspection, on September 10, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 April 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 December 31, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 September 10, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The soda syrup dispenser unit was observed to be leaking, operator temporarily using cardboard to control this and clean.
      • This can create unsanitary conditions and also attract pests into the area. This can increase risk of cross contamination and increase risk of foodborne illness.
      • Note that meat slicer was observed with chemical stains on the unit. The staff stated this was a result of the use of oven cleaner. It was removed quickly but left a mark. Operator/owner to supply name and information regarding this oven cleaner for assessment.
      • Corrective Action(s): Operator stated that the supplier had damaged the boxes and this caused the leaking. Operator was instructed to keep monitoring and ensure the area is cleaned up quickly to reduce risk.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back area (dishwashing area) hand washing station did not have soap available at the time of the inspection. This does not ensure staff are practicing good hand hygiene practices.
      • Corrective Action(s): Operator temporarily placed pump hand soap dispenser here while supplies coming in of soap for dispenser. Other hand sink is accessible in the area.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Grease/oven cleaner and air freshener spray were observed by food items and equipment. This poses a risk of chemical cross-contamination to both food and equipment items.
      • Corrective Action(s): The operator immediately removed these and placed in chemical storage area away from food and equipment.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat prep cooler was measured at the time of inspection with IR gun and measured at 15-20 deg C. This was investigated and it was determined that the cooler was turned off. The staff had turned this unit off due to freezing issues. The staff was immediately ordered to move the food Items that were recently restocked that were 4 deg C or colder to a working cooler and items that were over the required temperatures to be discarded. Items were temperature checked using the EHO calibrated probe thermometer. Items that were discarded measured at 15-20 deg C.
      • Corrected During inspection:
      • Staff had immediately moved the items that were 4 deg C or colder to working cooler and discarded the items that were over the required temperatures and were in the danger zone (4 deg C to 60 deg C). The staff had also immediately turned the cooler back on. Staff was instructed to not use this unit until it can be verified by EHO as working. EHO proceeded with inspection and at the end of the inspection the cooler was remeasured and was now in working order and 4 deg C or colder. Measured at 2 deg C.
      • The staff was educated that turning off the cooler is not acceptable action for issues of ice build up. Staff were told that the cooler must remain on when food items are inside, this is to ensure that food items are protected from temperature abuse and to prevent temperatures from going into danger zone ( 4 deg C - 60 deg C). At danger zone temperatures there is higher risk of pathogens growth and food borne illness risk. Staff and operator told to call in service tech if there are issues with the freezing.
      • Corrective Action(s):
      • Violation Score: 25
  4. Routine Inspection

    0 infractions

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