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Subway Revelstoke

A-1802 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Revelstoke has been inspected 10 times by Interior Health Authority since February 6, 2013. The most recent inspection, on January 27, 2026, found no infractions.

5 of 10 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, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on February 8, 2024. For example: 4 Are proper freezing and thawing 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 2 times across 2 separate inspections, most recently on February 8, 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 January 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 11, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 February 8, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Paint cans were observed in the food storage area. Non-food items must be stored separately from food products in designated areas to minimize the risk of accidental contamination. Store paint cans in a designated area away from food products or remove them from the premises.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - QUATS dispenser was at <200ppm - prep knife holder buckets had no chlorine sanitizer, added while i was there
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): - there was sliced ham left out to thaw at room temperature (14C)
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit not publicly displayed. If you would like a new food permit, please contact our office to order one.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please update your FoodSafe Level 1 this expired in 2020. This was noted in the last inspection. Please forward us a copy of the certificate once completed. There are some online courses now available.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • 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

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Person in charge of facility had a Food Safe certificate that was expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • 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

    3 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1. Ensure probe thermometer is calibrated on a routine basis to ensure accuracy. At the time of inspection, the ice slurry method was used to check the probe thermometer onsite which was biased towards the cold end by 0.7°C. A guidance document for how to calibrate thermometers is being provided. 2. Reheated products are not being checked to ensure critical limit of 74°C has been met. Please monitor for this critical limit. Note: Staff also indicated that soups are partially heated in the microwave in their bags so that they are a bit thawed rather than being an ice block. Please check with your supplier to ensure that the plastic bags are suitable for microwave heating.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of walk-in cooler was measured at 8-9°C. Product temperatures were probed at 6.5°C. Records indicate satisfactory opening temperature at 36°F. Satisfactory cold storage temperature was not regained within a period of 40 min. Boxes of spinach were blocking the air vent and a fan was noted to not be working. A refrigeration servicing company was called at the time of inspection
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer level was undetectable in wiping cloth storage bucket. Ensure sanitizer solutions for the storage of wiping cloths in use is maintained at 200ppm quat. Change as needed to maintain this condition (eg. every 2 hours). Food contact surfaces in use on the service line (eg. knives, scoops and their storage devices) are also be cleaned and sanitized at least every 4 hours. The utilization of a timer is recommended to ensure these tasks are not forgotten. Both these conditions were corrected at the time of inspection.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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