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Subway Kimberley

460 Ross St Kimberley BC V1A 2C6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Kimberley has been inspected 11 times by Interior Health Authority since February 5, 2013. The most recent inspection, on February 9, 2026, found no infractions.

7 of 11 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: Food temperature control and Protecting food from contamination.

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 once on May 18, 2018. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on February 20, 2015. For example: 4 - Are the staff washing hands as often as necessary to prevent contamination of food?

  • 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 once on July 11, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 5, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Two employees were on shift at the time of inspection. Neither employee had a valid FoodSafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer used for all temperature monitoring was not functioning correctly at time of inspection and not capable of giving an accurate reading. The thermometer needs to be repaired/replaced so that it can accurately read temperatures. Further to this, the employees were unable to locate the daily temperature logs for review.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 2 packages of frozen steak was seen thawing at room temperature.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Staff were observed going from handling money/cash register to food prep without washing hands. The use of gloves is not a replacement for handwashing. Ensure staff are washing hands prior to putting on gloves.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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