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Subway - Broadway

1196 Broadway Ave S Williams Lake BC V2G 1A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway - Broadway has been inspected 6 times by Interior Health Authority since November 3, 2016. The most recent inspection, on February 25, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 February 25, 2026. 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 21, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 15, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 2 separate inspections, most recently on October 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Under-counter refrigerator next to handwashing sink not maintaining appropriate temperatures. Internal analog thermometer reading 9°C. Food probed with Cooper digital thermometer measured at 8.9°C. • Staff instructed to store food in the walk-in cooler until cold storage unit is repaired. • Arrange for repair of the cold storage unit.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer dispenser not dispensing solution at the time of inspection. Counter-tops and food contact surfaces visibly unclean. A spray bottle of QUATS sanitizer was created by staff during inspection. • Ensure sanitizer solution is constantly available for use at the appropriate concentrations. • Train staff on proper sanitization procedures.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Soup in hot holding unit was measured at approximately 37°C. Staff indicated this had been stored this way for greater than 2 hours. Food voluntarily discarded by staff. *CDI* F2.1B: Walk in cooler internal temperature was measured at approximately 8°C. Internal temperature of probed food inside the walk in cooler measured at approximately 9°C. Staff were instructed to discontinue serving all potentially hazardous food in the cooler. Operator voluntarily closed the store until a scheduled reinspection could occur the following day.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A hole in the wall with exposed pipe and insultation was observed in the rear hallway near the walk in cooler.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was weak when tested. Staff remade a fresh quat sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk in cooler was not maintaining temperature below 4°C. Cooler was measured at approximately 8°C. Temperature was noted to remain at or above this throughout the inspection.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): An incomplete copy of the Subway corporate food safety plan was available at the facility. Staff could not provide the additional components of the food safety plan. Temperature records for the walk in cooler, freezer, and holding were blank for the evening of Oct 19 and the entirety of both Oct 20 and 21.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation procedures were unavailable during inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Repeat infraction: Leaking condenser in the walk in cooler. As noted during the site visit, no food items are stored directly under the leak (container to catch condensate in place). Please ensure this is fixed in a timely manner to ensure continued food safe storage in the walk in cooler. Operator to ensure leak is repaired within reasonable timeframe.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Cooler containing jalapenos and banana peppers and various food items not maintaining food items < 40F or <4C at the time of inspection. Food items moved to walk in cooler at the time of inspection. Have the unit serviced if it cannot maintain food items at < 40 F <4C, and do not put food items into unit until such time as it can maintain temps < 4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Some ceiling lights require covers and/or shatterproof bulb sleeves or shatterproof bulbs.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Leaking condenser in the walk in cooler. As noted during the site visit, no food items are stored directly under the leak (container to catch condensate in place). Please ensure this is fixed in a timely manner to ensure continued food safe storage in the walk in cooler. Operator to ensure leak is repaired by date noted above.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure that the walk in cooler and freezer are included in the daily temperature checks/recording as per Subway's log sheets. Please begin today and provide copies of logs via email to Health Officer on date noted.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 2) Ensure that the sanitizer concentration is checked and recorded as per Subway's daily logs. Please begin today with the test strips and provide copies of logs via email to Health Officer on date noted.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    1 infraction

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler too warm at 12°C to 24°C. Must be ≤4°C. This cooler does not contain any potentially hazardous food.

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