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Subway - Dryden High School

79 Casimir Ave, Dryden ON P8N 2H4 · Food Premises Disclosure

Inspection summary

Subway - Dryden High School has been inspected 7 times by Northwestern Health Unit since June 15, 2022. The most recent inspection, on March 31, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

  • 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 December 18, 2024. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

About this data

These results come from Northwestern Health Unit, 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.

7 inspections

  1. Required

    1 infraction

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  2. Required

    0 infractions

  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
  6. Required

    0 infractions

  7. Required

    1 infraction

    • Re-heating: to minimum internal cooking temperature within 2 hours

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