Skip to content
Loading map…

Subway - Prosperity

1185 Prosperity Way Williams Lake BC V2G 3A7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway - Prosperity has been inspected 10 times by Interior Health Authority since April 16, 2014. The most recent inspection, on October 9, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on October 21, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 October 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 15, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5 times across 4 separate inspections, most recently on October 9, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 24, 2023. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, an expired permit decal was posted at the facility. The operator stated that they had not received the decal for the current year. The operator was advised that a replacement decal would be mailed if it had not already been received. Ensure that the current permit decal is posted upon receipt.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
  2. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Noted soup is reheated in microwave for around 5 min and reheating temperature is not being measured. Staff stated incorrect reheating temperature (i.e., 110 F) for food items. Ensure staff is aware of adequate food handling practices and soup is rapidly reheated to a minimum of 74 °C (165 °F) before placing in hot holding unit.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Missing record of temperature logs for some days in last month. Ensure staff monitor temperatures daily and record on a log sheet. Please confirm temperature logs are maintained and send photo verification of the log sheet to the EHO to resolve the infraction.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips were out dated. Corrective Action: Acquire new sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution was not available at the time of the inspection. Corrective Action: Ensure sanitizer solution is mixed and at the proper concentration at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Inserts in the 2 sandwich prep coolers were observed to be between 8-11C (46.4-51.8F). Staff explained that inserts are not stored overnight in the prep coolers and it had been less than 2 hours since they've placed the inserts into the cooler. Staff was directed to add ice under the inserts to lower the temperature to 4C (39F). They are to continue to do so until a technician adjusts the cooler and the coolers are able to maintain a temperature of 4C or below at all times. Staff is to monitor and record temperatures multiple times a day (recommended when opening the facility, mid day, and before closing) to ensure that temperature requirements are met. Staff was also recommended to not fill inserts completely and to fill them up partially. This is so it is less demanding on the cooler's recirculation system to keep the inserts cool and to prevent the need to discard all the food if the temperature is higher than 4C if it has been more than 2 hours. Staff and or operator is to communicate with an inspector when the coolers have been serviced. 2. The hot holder that contained meatballs and sauce was measured to be 45C (113F). Staff was asked to demonstrate how they reheat the food before placing it in the hot holder using the microwave. However, the length of time demonstrated was not long enough for the food to reach an internal temperature of 74C (165F) and no method of verification was observed. Staff was directed to reheat the meatballs and sauce to a minimum of 74C before being placed back into the hot holder as it had been less than 2 hours since the items had been placed in the hot holder. (corrected during inspection) All foods that are to be hot held are to first be re-heated to 74C (165F) before being placed into a hot holder that has reached a temperature of 60C (140F). Staff are to take the temperature of the food after it has been microwaved to verify that the internal temperature has reached 74C before placing it in the hot holder, which also must be verified that it is at minimum 60C. Do not use the hot holder as a method to warm up food. Foods that are improperly hot held just below adequate hot holding temperatures creates for a hospitable environment for pathogens such as C. perfringens to multiple very quickly which can lead to foodborne illnesses.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): See comment above regarding improperly reheated food that was placed in the hot holder.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff was unable to locate food safety plan on site. Operator is to supply a copy.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff was unable to locate the sanitation plans on site. Operator is to supply a copy.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff is to send to the inspector proof of enrollment to FoodSafe or of an equivalent course.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Meat balls and marinara sauce held <60C. Meat ball probed with thermometer - internal 25C. Marinara sauce 28-33C. Reheated foods must be placed in a warming unit that is prewarmed to ensure food items are kept at >60C. Food items to be reheated to >74C and placed in prewarmed unit. Unit was not prewarmed correctly. Staff member reheated food items >74C and placed in warmer set to >60C. RESOLVED - Corrected during inspection. Coolers at acceptable temperatures. Hot soup held at acceptable temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Staff member did not know the location of the test strips/could not locate during the inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Cleaning and sanitizing required on the pipe cover behind the prep table - covered in food debris. Health Officer showed staff on duty the areas to be cleaned.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs are not being kept for the walk in cooler/freezer (not filled in on log sheet). Ensure all coolers and freezers are logged. Have staff begin logging today and send Health Officer email showing logs being kept for all coolers and freezers on date noted above.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff member does not have FOODSAFE. Staff member to have valid FOODSAFE or equivalent within 60 days. In the interim, operator to ensure at least one staff member has valid FOODSAFE or equivalent at all times.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Hot holding- none of the items were held at or above 60° C. All were about 50° C.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Proofer(below bread oven) is leaking water onto the floor. It must be repaired.
  9. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Before the foods are placed in hot holding units, they must be properly reheated.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
      • A directional statement advising guests that nutritional information is available should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
      • Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
      • Nutrition information should be available before or at the point of ordering.
      • The Informed Dining Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website