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Subway

B-519 Railway Ave Salmo BC V0G 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway has been inspected 12 times by Interior Health Authority since May 27, 2013. The most recent inspection, on September 29, 2026, found no infractions.

7 of 12 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 Cleaning and sanitizing.

The last 4 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.

  • 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 4 separate inspections, most recently on April 4, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 2 separate inspections, most recently on April 4, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 4, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front cooler was 11.5°C. Operator moved food into a working 4°C cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs had not been filled in for 4 days.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Triple sink sanitizer was found to be 0ppm QUATS. Dispenser was not functioning correctly.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer temp may be due to frequent opening and closing at the time of inspection. Measured -10 C.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer temperature is -10 C at the time of inspection.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The sanitizer bottle for the front line is empty at time of inspection.
      • Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths are observed left out and used repeatedly to wipe food contact surfaces.
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  12. Monitoring

    1 infraction

    • 17.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Cooked chicken and ground meat were found to be over-filled in cooler wells resulting in higher than adequate cold holding temperatures. Cooler well lids must be fully closed to ensure that foods contained within are at 4°C or less. Over filled potentially hazardous foods were removed from the cooler wells and place in a cooler which could maintain 4°C or less at the time of inspection.
      • 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 2 Observations, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.

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