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Subway on Massey

3055 Massey Drive, Prince George, V2N 2S9 · Restaurant

Official record from Northern Health →

Inspection summary

Subway on Massey has been inspected 2 times by Northern Health Authority since January 12, 2023. The most recent inspection, on September 19, 2024, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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 September 19, 2024. 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 January 12, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 12, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

2 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods in the open top coolers are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Record temperatures every 4 hours and ensure foods are discarded if they have been out in the temperature danger zone (4°C-60°C) for longer than that.
      • Corrective Action: Ensure to only store small batches of food and close the cooler lid when not in use. When over 2 hours, move potentially hazardous cold foods to refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures of open top refrigeration units. Ensure the temperatures for both the top and bottom of the unit are recoded when recording temperatures for the logs.
  2. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in the food premises. Operator does have valid decal but fails to hold a copy of the operating permit.
      • Corrective Action: Operator to contact Northern health to pay and receive a copy of operating permit which needs to be posted at a conspicuous location in the food premises.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cream of broccoli soup was hot-held at temperature below 60°C. The temperature recorded using IR thermometer was at 54°C. Potentially hazardous food items should be hot-held at a temperature over 60°C to prevent or limit microbial growth further preventing the spread of foodborne illnesses.
      • Corrective Action: Staff changed the temperature settings for the hot-holding unit for it to be able to maintain temperature over 60°C. The temperature measured again at the end of the inspection was recorded at 62°C.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed gaps in the wall under the 3-compartment sink. Gaps in the wall and floors can be the pest access points for the entry of pests into the food premises which can result in contamination of food and spread foodborne illness.
      • Corrective Action: Operator to ensure the gaps are sealed off completely to eliminate pest access points.
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