Skip to content
Loading map…

Subway - Ignace

104 Main St, Ignace ON P0T 1T0 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Subway - Ignace has been inspected 8 times by Northwestern Health Unit since November 4, 2020. The most recent inspection, on October 2, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 times across 4 separate inspections, most recently on October 2, 2026. For example: Food is held at 4°C (40°F) or less

  • 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 3 times across 3 separate inspections, most recently on April 25, 2025. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 June 4, 2026. For example: Adequate number of handwashing stations conveniently located and kept adequately supplied

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Food Handler Training

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.

8 inspections

  1. Required

    3 infractions

    • Food is held at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
  2. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
  3. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
  4. 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
  5. Required

    2 infractions

    • Food Handler Training
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • 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

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 - Wash water temperature must be maintained between 66°C (151°F) and 74°C (165°F) for high temperature dishwashers
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 for stationary rack mechanical dishwashers - Hot water sanitizing rinse must be 74°C (165°F) or greater for at least 10 seconds

Nearby inspected facilities

Own this business? Add a badge to your website