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Subway on Westwood

2340 Westwood Drive, Prince George, V2N 4H3 · Restaurant

Official record from Northern Health →

Inspection summary

Subway on Westwood has been inspected 3 times by Northern Health Authority since October 26, 2022. The most recent inspection, on August 10, 2026, found no infractions.

1 of 3 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: Food temperature control and Chemicals and toxic substances.

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 October 26, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 26, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods were store at slightly elevated temperatures (5-9°C) at the front sandwich prep cooler. (Public Health significance) - Cold meats must be stored at below 4°C to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: 1. Keep the foods covered with a lid to help meats stay cooler when not in use. 2. Place cold meats in small batches in the cooler by the sandwich preparation area and the rest of the meats can be stored in the referigerator and replenish when needed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Underneath the sandwich preparation cooler, there was a black plastic container that contained QUATS sanitizer that was unlabelled during the inspection. Public Health Significance- sanitizer solution cannot be stored in food containers because there is potential for chemicals can contaminate food. Dedicated sanitizer containers are on order and should arrive within 1 to 2 weeks
      • Corrective Action: 1. For temporary measures, place a label on the black plastic container to indicate that container is used to contain sanitizer solution only. 2. When dedicated sanitizer buckets arrive, switch to using these containers only.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold food temperatures were stored at slightly elevated temperatures (5-9°C) at the front sandwich prep cooler. (Public Health significance) - Cold meats must be stored at below 4°C to prevent bacterial growth and possibly food borne illness
      • Corrective Action: 1. Keep the foods covered with a lid to help meats stay cooler when not in use. 2. Place cold meats in small batches in the cooler by the sandwich preparation area and the rest of the meats can be stored in the referigerator and replenish when needed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Underneath the sandwich preparation cooler, there was a black plastic food container that contained QUATS sanitizer that was unlabelled during the inspection. Public Health Significance- sanitizer solutions should not be stored in food containers because there is potential for chemicals to contaminate.
      • Corrective Action: 1. For temporary measures, place a label on the black plastic container to indicate that container is used to contain sanitier solution. 2. When sanitizer containers arrive, swich over to to using these only.
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