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SUBWAY (Gale Terrace, Dartmouth)

53 GALE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUBWAY (Gale Terrace, Dartmouth) has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 3, 2024. The most recent inspection, on May 6, 2026, found no infractions.

2 of 5 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, Cleaning and sanitizing 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 3 times on January 15, 2025. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

  • 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 March 12, 2025. For example: 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;

  • 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 3, 2024. For example: 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Observed garbage overflowing in the garbage bins in both public washrooms. Floors were also not clean in the washroom. Floor in the dining area observed not clean. The floor was messy with crumbs and bits of garbage. - Floors were cleaned at the time of inspection. - Garbage bins were emptied in the washrooms at the time of inspection. - Washrooms checks must be done more often to avoid overflowing of garbage and ending up on floor.
  3. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • - A small gap observed in the corner of back door. - Multiple holes observed at the bottom of back door frame. - A gap observed in the centre of two doors at front entrance. All gaps and holes must be repaired to prevent entry by pests.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Pest control serviced must be increased to biweekly. A detailed report must be requested from the pest control provider and made available to be reviewed by Public Health Officer. Operator must comply with direction provided by the pest control company.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • - Rodent droppings observed on the floors in the washrooms, under and behind all equipment & near wall-floor joints. - Rodent droppings observed on food contact surfaces : On the bottom shelf of stainless steel counter near 3 compartment sink and in the cabinet under the handwashing sink at front where packaging materials were stored. Food contact surfaces with rodent droppings were cleaned at the time of inspection. All areas affected by rodent droppings must be cleaned and sanitized.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Front prep fridge must be repaired to be able to achieve and maintain a temperature of 4 degrees Celsius and below. Discontinue using this fridge until fixed. You must store potentially hazardous foods in another fridge at or below 4 degrees Celsius.

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