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Subway Lillooet

55 Moha Rd Lillooet BC V0K 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Lillooet has been inspected 10 times by Interior Health Authority since September 9, 2013. The most recent inspection, on February 10, 2026, found no infractions.

4 of 10 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: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on April 17, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on April 17, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on April 17, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 13, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 21, 2016. For example: Are proper cooking and reheating procedures followed?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective action: • Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective action: • Replace the weather strip under the door screen and ensure a full seal when the door is closed. Note: • Ensure pesticides are not used in the premises. • Ensure fly strips are hanging away from food handling areas.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chemicals (i.e., pesticides, cleaning agents, etc.) were observed stored on top of the hot water tank. This may lead to contamination of the hot water if seal of the tank breaks. Corrective action: • Avoid storing the chemicals in the boiler room. Ensure chemicals are stored in a safe and sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Handwashing sink was observed not working at time of inspection. Staff was using three compartment sink to wash hands. Staff was instructed to designate a one of three compartment sink for handwashing until handwashing sink is fixed. ** Lack of a working handwashing station may lead to infrequent and inadequate handwashing of food handlers. Corrective action: • Ensure handwashing station is equipped with hot and cold running water, and is accessible at all times.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): High touch surfaces like cooler and freezer door handles are caked in dried food debris and require better routine cleaning. Please increase the routine cleaning of these areas and add this to list of daily cleaning/ sanitizing duties.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): A valid FoodSafe certified (or equivalent) operator was not available on site. Please be reminded that at least one FoodSafe certified (or equivalent) operator must be on site at all times. Please have an employee complete FoodSafe as soon as possible.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Meatballs in marina sauce were temperature probed to be at 53C/ 127F. Please ensure that ALL re-cooked/ re-heated foods reaches an INTERNAL minimum temperature of 74C/ 165F and hot held at 60C/ 140F, thereafter.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please sign up to have the FoodSafe certification done by end of December 2020. www.FoodSafe.ca
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of the inspection none of the staff on site had valid Food Safe Level 1 certificates/training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Worker was unable to corrected describe the three compartment sink method at time of inspection
  7. Monitoring

    4 infractions

    • Are proper cooking and reheating procedures followed?
      • Observation(s): All staff needs to be informed on proper procedure for re-heating of soup. The food safe poster posted adjacent to the dishwasher outlines proper procedure in accordance with the Subway Food Safety Plan. The Food Safety Plan requires reheating of soup to an internal temperature of 74°C/165°F within 2 hours. Placing the soup for reheating in the bain-marie is not a correct way to re-heat the soup.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water for handwashing was not hot enough. Front of the house hand washing sink was clogged and there was a leak beneath the sink. Paper products and coffee packaging was removed from below the counter.
      • 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
      • 6.3 - Sewage Backup: The operator must ensure that all food on the premises is free from contamination.
      • 6.4 - Flood: The operator must ensure that all food on the premises is free from contamination.
      • 6.6 - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • Are there handwashing stations available and properly supplied?
    • Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): In the absence of the operator, at minimum one person per shift needs to have a valid Food Safe Certificate. Food Safe Level 1 course content is available on-line.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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