SUBWAY

Inspection summary

SUBWAY has been inspected 4 times by Region of Waterloo Public Health since February 14, 2025. The most recent inspection, on September 16, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food temperature controlHigher risk

  Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

  Recorded 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

• Cleaning and sanitizingHigher risk

  Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

  Recorded 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

• Handwashing and staff hygieneHigher risk

  Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

  Recorded once on September 16, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

• Food safety training and certificationLower risk

  Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

  Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Food handlers who come into contact with food/utensils do so in a sanitary manner

About this data

These results come from Region of Waterloo 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.

• View the official Region of Waterloo Public Health disclosure site
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• How to read an inspection report