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Subway - Burns Lake

503 Highway 16 West, Burns Lake, V0J 1E0 · Restaurant

Official record from Northern Health →

Inspection summary

Subway - Burns Lake has been inspected 4 times by Northern Health Authority since October 24, 2022. The most recent inspection, on July 8, 2026, found no infractions.

2 of 4 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: Pests and Food temperature control.

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.

  • 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 30, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on October 24, 2022. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 24, 2022. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Items not meant for use of the food premises were stored outside the kitchen back-door. (Public Health Significance) - Storing items/equipement outside the garbage disposal area can attract pests that may carry disease causing organisms, pests may enter the food premises and may contaminate the food items, such contaminated food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that all items/equipment outside the kitchen back-door are removed.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at 45°C or below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded the food that was in the hot holding units. Ensure hot holding unita are maintain at a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Sanitizing solution is not going through the mechanical dishwasher. Inadquate sanitizing solution going through the dishwasher means dishes and equipment are not adquately sanitized causing contamination.
      • Corrective Action: Use the compartmented sink to manually sanitize all dishes washed in the disher. Ensure the dishwasher is working properly and dispensing the adquate sanitizing solution.
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