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Subway on the Hart

6477 Hart Highway, Prince George, V2K 3A4 · Restaurant

Official record from Northern Health →

Inspection summary

Subway on the Hart has been inspected 3 times by Northern Health Authority since August 15, 2023. The most recent inspection, on January 9, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 July 31, 2024. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 31, 2024. For example: 206 - Critical Hot potentially hazardous food stored/displayed below 60 °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 July 31, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meatballs cooked around 8:00 AM were stored at 50°C inside the hot holding unit for two hours. Public health significance - meatballs are potentially hazardous food and should be stored above 60°C. Failure to comply with proper temperature control may result in microbial growth in the food, potentially causing foodborne illnesses.
      • Corrective Action: The employee adjusted the temperature and added water to the hot holding unit. Continue to check and record temperature regularly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer coming from the dispensing unit was measured at 100 ppm during inspection. However, this concentration is inadequate for effective sanitization. As a result, dishware and food contact surfaces may still harbour pathogenic micro-organisms, which could potentially cause foodborne illnesses.
      • Corrective Action: Until the dispensing unit is repaired or replaced, the operator must manually add sanitizer and ensure that the QUAT sanitizer solution is maintained at least 200 ppm all times during operation. The operator should verify the sanitizer concentration using a test strip.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A deceased mouse was found on one of the mouse traps in the back room, accompanied by its droppings. Public health significance: rodents and other pests can contaminate food, food contact surfaces, and equipment with feces and urine. Additionally, they may carry parasites and diseases. Consuming such contaminated food can lead to foodborne illnesses.
      • Corrective Action: The deceased mouse and its droppings must be promptly removed from the premises. The operator should ensure that employees are provided with appropriate personal protective equipment (PPE) since mouse urine and feces may carry hantavirus, which can cause illness. Additionally, steps should be taken to eliminate pest attractants such as food and water, block access points to the building, and trap and remove the pests. Continue following the recommendation provided by the pest control company.
  3. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: QUAT sanitizer measured at 100 ppm during inspection. This is not an adequate concentration of sanitizer to achieve the required level of disinfection of dish ware and food contact surfaces (5-log reduction of bacteria).
      • Corrective Action: Ensure that QUAT sanitizer solution is maintained at 200 ppm at all times during operation.
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