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Subway Sandwich & Salads

1-305 3 Ave Invermere BC V0A 1K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Sandwich & Salads has been inspected 12 times by Interior Health Authority since February 10, 2015. The most recent inspection, on November 10, 2025, recorded 1 infraction.

7 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 20, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 22, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 10, 2025. 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.

12 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No employee present who had a valid food safety certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ready-to-eat meats stored in a display fridge at 8-11 degrees C during time of inspection. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths in the back were being re-used. Cloths must be either single use or kept in a bucket of sanitizer. Reviewed 3-compartment sink dishwashing method. Quats sanitizer in sink at acceptable concentration. Quats sanitizer in spray bottle at acceptable concentration. Quats sanitizer bucket in the serving area at acceptable concentration. Wiping cloth kept in the bucket when not in use. Have quats test strips.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer in the sink was only 50ppm. Quats sanitizer must be 200ppm. Use test stips to test the concentration regularly. 2. Quats sanitizer in spray bottle was 0ppm. Quats sanitizer must be 200ppm. 3. No sanitizer available in front of the house. Always have sanitizer available for use.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  11. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer in the 3-compartment sink was approximately 100ppm at time of inspection. - CDI 2. Sanitizer in the spray bottle was approx. 50ppm at time of inspection. - CDI Quats sanitizer must be at 200ppm to ensure proper sanitizing. ***This is a repeat violation*** 3. Knives used to cut subs must be washed and sanitized at least every 2 hours. 4. There should be sanitizer solution available in the front area for use. - CDI 5. Wiping cloths were hanging to dry at time of inspection. Wiping cloths MUST be either single use or kept in a bucket of sanitizer solution. - CDI 6. Cardboard was lining the shelves in the dry storage area, walk in cooler and walk in freezer. Cardboard can not be cleaned and sanitizer and must not be used for this purpose. - CDI
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): The only employee working does not have FoodSafe. The owner showed up in the middle of the inspection and he does have FoodSafe. Owner states a couple employees are taking the course on April 25/15 at the local college. Please send me a copy of their certificates. There must ALWAYS be at least one staff member on shift that is FoodSafe certified.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  12. Monitoring

    0 infractions

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