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Subway #826

826 Island Highway West, Parksville, BC, V9P 2B7 · Food Premises

Inspection summary

Subway #826 has been inspected once by Island Health (Vancouver Island Health Authority), on June 19, 2026. The most recent inspection, on June 19, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 June 19, 2026. For example: Food Not Protected - General

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 19, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    2 infractions

    • Food Not Protected - General
      • Cooler containing chocolate milk was a temperature higher than 4°C.
      • Please adjust the temperature to 4°C or lower.
    • Food Safety Plan/Sanitation Plan
      • Policy about staff hair restraint is not present.
      • Please include hair restraint section in sanitation plan. Comments Handwashing stations had adequate supplies. Freezer was at -18°C or below. Cooling units were at 4°C or below (non daily). Hot holding was at least 60°C. Quats concetration was at least 200ppm. Food contact surfaces were smooth, non-absorbent and easy to clean. Gloves were used and changed between tasks. Handwashing was observed. Dry storage was organized. All foods were stored at least 15cm above the ground. Food containers were stored covered and dated. Permit needs to be displayed.

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