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Subway - Mackenzie

Box 2409, Mackenzie, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Subway - Mackenzie has been inspected 4 times by Northern Health Authority since April 12, 2024. The most recent inspection, on September 16, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on April 28, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on May 22, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 April 12, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 16, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on May 22, 2024. For example: 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern 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. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Opened delivery boxes were observed scattered around the back door and storage areas, and the garbage container near the prep cooler was overflowing. The operator stated that a delivery had recently been received and that the facility was experiencing a busy period. Public Health Significance- Accumulation of garbage, cardboard, and clutter can interfere with effective cleaning and sanitation and may provide harbourage or attract pests. Maintaining food premises in a clean and organized condition helps reduce the potential for contamination of food and food-contact surfaces.
      • Corrective Action: The operator was informed to maintain appropriate sanitation as best as possible throughout operating hours, including during busy periods, by cleaning as they go and promptly removing accumulated garbage and unnecessary packaging materials. The operator emptied the overflowing garbage container during the inspection.
  2. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitation of facility is unsatisfactory. Food debris can be seen building up on wall and saran wrap dispenser. Plastic food wrappers and paper can be seen on the floor. Poor sanitation may increase risk of contamination.
      • Corrective Action: Operator to clean food debris and remove wrappers on floor.
  3. Follow-Up Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meatballs were thawed sitting at room temperature over a period of 7-8 hours. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Bag of meatballs was discarded at time of inspection. Ensure that foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  4. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Insert tray for meatballs measured to be approximately 50 C at time of inspection. Temperatures between 4 C and 60 may support growth of pathogenic organisms that can lead to foodborne illness.
      • Corrective Action: Ensure that hot potentially hazardous foods are held at 60 C or greater.Tray of meatballs was discarded and replaced at time of inspection and warmer temperature was raised.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer solution in 3-compartment sink was measured to be approximately 50-100 ppm. Insert trays were soaking in 3rd compartment. Quat sanitizer must be maintained at 200 ppm to ensure proper sanitizing of dish ware.
      • Corrective Action: Ensure that sanitizer is replaced as often as necessary to maintain 200 ppm. Use sanitizer test strips to verify that sanitizer is at the appropriate strength.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sanitizer dispenser is posted beside main hand washing sink at front of store. Hand sanitizer is not appropriate for hand washing, hand soap must be used to ensure that staff are adequately cleaning their hands during food preparation.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on site did not have FOODSAFE level 1 training at time of inspection. At least one staff member must have FOODSAFE level 1 or equivalent training at all times during operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
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