Skip to content
Loading map…

Subway on 8th

3371 8th Avenue, Prince George, V2N 1Z2 · Restaurant

Official record from Northern Health →

Inspection summary

Subway on 8th has been inspected 7 times by Northern Health Authority since April 8, 2022. The most recent inspection, on March 17, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 2 times across 2 separate inspections, most recently on July 31, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 17, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 31, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 8, 2022. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Damaged or missing weather strip on the front door *Gaps around exterior doors can allow entry of pests such as rodents and insects. Pests can contaminate food and food-contact surfaces with pathogens through droppings, urine, and physical contamination.
      • Corrective Action: Install or repair the weather stripping to ensure the door is properly sealed.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature for cut red onions and cut cucumbers were at 7.2 °C and 8.2 respectively for the vegetables prep cooler. Operator mentioned that the unit was defrosting but the thermometer was not able to reach the required 4 °C or below during inspection. There was another prep refrigerator located next to the problematic one, and it was able to meet the required temperature. Surface temperature of small refrigerator unit under the toasters was measured at 10.6 °C. Temperature abuse of potentially hazardous food can accelerate growth of harmful microbes, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to use up all vegetables in prep cooler within 2 hours or discard any remainder products. All unused potentially hazardous food were moved to a working cooler from toaster refrigerator. Operator must continue to store only a small amount of food in the prep cooler top and they should not be stored above 4 °C for more than 4 hours. Small refrigerator under the toaster should not be used for any perishable food. Operator to repair or replace units.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Icicles were forming inside the freezer and condensation was dripping onto cardboard boxes. Operator had a container set-up to catch some of the condensation but the corner of 4 boxes appeared to be wet or frozen from the dripping water. Food items inside the boxes were stored in separate packaging. However, there is a risk that these packaging where torn and dirty condensation water can contaminate into the food products, increasing risk of foodborne illnesses.
      • Corrective Action: Operator moved the affected 4 boxes into another area of the freezer and cleaned up the ceiling condensation. Operator is aware of the issue and is working with maintenance to repair the unit.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods are displayed at above 4°C in a refrigerator behind the line coolers in the front kitchen area at 3:30 PM. There were potentially hazardous foods like meat slices, patties, sauces and cut vegetables inside the refrigerator.The operator stated that the food was prepared and kept in the refrigerator at 3:00 PM The environmental temperature inside of the refrigerator was measured at 10°C by placing a probe thermometer on the rack for 20 minutes. The internal temperature of the cut olives was measured at 14°C. The internal temperature of chopped lettuce was measured at 13.5°C.
      • Corrective Action: All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Operator was told to not use the refrigerator unit and move the potentially hazardous food (meat slices, patty, sauces and cut vegetables) into a working walk-in cooler unit that maintains a temperature of 4°C or less. The operator was told to post a sign “Not in Use” on the refrigerator until it is fixed. The operator was told to record and maintain temperature logs for the refrigerator once it is operational.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Light fixture in walk in cooler was not covered
      • Corrective Action: Light fixtures in refrigeration units must be covered in a manner that will reduce the risk of physical contamination to the food stored in it, in case of the breakage.The operator was told to install a proper covering around the light fixture.
Own this business? Add a badge to your website