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Subway

75 Keil Drive S, Chatham ON N7M 3G9 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Subway has been inspected 30 times by Chatham-Kent Public Health since June 3, 2013. The most recent inspection, on August 14, 2026, found no infractions.

15 of 30 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: Cleaning and sanitizing, Food temperature control and Pests.

The last 3 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.

  • 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 7 times across 6 separate inspections, most recently on July 13, 2023. For example: Manual dishwashing: Wash, rinse, sanitize technique s. 19

  • 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 October 16, 2014. For example: Food is frozen at -18°C (0°F) or less s.35

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 3, 2024. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 January 17, 2024. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 7 times across 7 separate inspections, most recently on January 17, 2024. For example: Observed certified Food Handler employee working at time of inspection s. 32

About this data

These results come from Chatham-Kent Public Health, 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.

30 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
  5. Required

    1 infraction

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Maintain records of all pest control measures that are undertaken in the premises
      • Retain pest control records for at least one year
  6. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
    • All food is protected from contamination and adulteration s. 26(1)
    • Observed certified Food Handler employee working at time of inspection s. 32
  7. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
      • Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  8. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  9. Required

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  10. Required

    2 infractions

    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  11. Required

    2 infractions

    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  12. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • Either manual or mechanical dishwashing provided s. 18
      • Provide corrosion-resistant drying racks
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique. s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 pppmat 24°C or greater for at least 45 seconds.
  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Follow-up

    0 infractions

  23. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
  24. Follow-up

    0 infractions

  25. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
  26. Required

    1 infraction

    • Food is frozen at -18°C (0°F) or less s.35
      • Ensure all hazardous foods are stored at -18° C (0°F) or less
  27. Follow-up

    0 infractions

  28. Follow-up

    1 infraction

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
      • Operator must provide separate room / compartment / locker or cupboard for keeping of wearing apparel of employees
  29. Required

    2 infractions

    • Food handler hygiene s.65(1)
      • Operator / employee must wear head gear that confines the hair while working with food
      • Operator must provide separate room / compartment / locker or cupboard for keeping of wearing apparel of employees
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  30. Required

    0 infractions

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