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Subway Restaurant

3358 Highway 16, Houston, V0J 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Subway Restaurant has been inspected 4 times by Northern Health Authority since November 14, 2022. The most recent inspection, on February 27, 2025, recorded 2 infractions.

None of the 4 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, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on May 3, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 3, 2024. 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 November 14, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 3, 2024. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 4 separate inspections, most recently on February 27, 2025. For example: 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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.

4 inspections

  1. Follow-Up Inspection

    2 infractions

    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No alternate staff members have valid FOODSAFE level 1 certification at time of inspection. At least on person with Level 1 FOODSAFE certification should be present while the facility is in operation.
      • Corrective Action: Operator to ensure at least one Level 1 FOODSAFE certified staff is working while the food premise is in operation.
  2. Routine Inspection

    2 infractions

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No alternate staff members had valid FOODSAFE Level 1 certification at time of inspection. At least one person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FOODSAFE Level 1 trained personnel to be present at all times the food premise is in operation.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The internal temperature of the cooler residing next to an oven was measured from 5°C to 7.8°C. The foods internal temperature in the preparation cooler was measured from 4.9°C to 5.1°C. (Public Health significance) – cold potentially hazardous food stored above 4°C for an extended period could allow an exponential growth of harmful bacteria, potentially causing food borne illnesses.
      • Corrective Action: Operator to turn down the temperature of all coolers to at 4°C or colder, relocate potentially hazardous foods into a working cooler, or have the foods time managed - discard them after 4 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal belongings (bags and clothes) were found placed around the dry storage area. (Public Health significance) – personal belongings (bags and clothes) might be soiled. Separation of food from soiled materials ensures that the food and food packaging are clean, thereby the opportunity for contamination is minimized.
      • Corrective Action: Staff immediately stored their personal belongings in a box, separating from food storage area.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine concentration in a sanitizer spray bottle was not detectable. (Public Health significance) – food contact surfaces would not be sanitized, which can contain harmful bacteria and increase the risk of food contamination.
      • Corrective Action: Staff switched to use QUAT as sanitizer with concentration of 200ppm. Operator to use proper test strips to test for sanitizer concentration from time to time.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff could provide a food safety training certificate equivalent to FOODSAFE level 1 during the time of inspection. (Public Health significance) – a proper food safety training helps assure staffs to safely prepare food in the premises.
      • Corrective Action: Operator to arrange FOODSAFE level 1 or equivalent training for staffs.
  4. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by microsoft teams video call on 14-Nov-22. The operator completed a Food Premises Self-Inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.”
      • Corrective Action: n/a
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Absence of sanitizer concentration was noted during the time of inspection. Operator tested the sanitizer solution with the test strips. The bottle was not labelled. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination.
      • Corrective Action: Operator discarded the liquid inside the bottle and refilled with fresh sanitizer solution. Operator to maintain and record the concentration of the sanitizer solution once daily. Operator to ensure all the bottles in the facility are labelled appropriately.

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