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Subway Fairmont

4966 Fairmont Frontage Rd Fairmont Hot Springs BC V0A 1K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Fairmont has been inspected 4 times by Interior Health Authority since October 23, 2024. The most recent inspection, on August 19, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Shelving in the walk in cooler is not a finished material. Shelving for food storage should be smooth, durable, impervious, easy to clean, non-corrosive, and non-toxic. 2. Walk-in cooler is soiled/has debris. Ensure to clean under and behind shelves. 3. Hard to reach areas such as under and in behind equipment and shelving is soiled/has debris and requires cleaning. Some of the walls are soiled and require cleaning and sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The following method should be used for manual dishwashing: 1. Wash with warm water and detergent. 2. Rinse with warm water. 3. Sanitize with an approved sanitizer. 4. Air dry.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Shelving in the walk in cooler is not a finished material, mould growth observed on shelving. Shelving for food storage should be smooth, durable, impervious, easy to clean, non-corrosive, and non-toxic. 2. Walk-in cooler is soiled/has debris. Ensure to clean under and behind shelves. 3. Hot holding unit is soiled and has mineral build-up. Hot holding unit requires cleaning and a descale. 4. Hard to reach areas such as under and in behind equipment and shelving is soiled/has debris and requires cleaning. Some of the walls are soiled and require cleaning and sanitizing. 5. Cookie display case should be cleaned and sanitized daily. 6. Container used to store utensils/salt/pepper for customers to access is soiled and requires cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was not functional during time of inspection. Provide paper towel from a dispenser to help facilitate proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Shelving in the walk in cooler is not a finished material. Shelving for food storage should be smooth, durable, impervious, easy to clean, non-corrosive, and non-toxic. 2. Walk-in cooler is soiled/has debris. Ensure to clean under and behind shelves. 3. Containers used to store spices are soiled. Ensure exterior of spice containers are cleaned and sanitized daily. 4. When cleaning along the sandwich prep line boards should be lifted and area underneath should be cleaned and sanitized. 5. Cookie display case should be cleaned and sanitized daily. 6. Container used to store utensils/salt/pepper for customers to access is soiled and requires cleaning. 7. Dry food storage area requires cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

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