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Subway Sandwiches

2-131 Aspen Dr Sparwood BC V0B 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Sandwiches has been inspected 10 times by Interior Health Authority since October 30, 2013. The most recent inspection, on February 11, 2026, found no infractions.

4 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: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on April 6, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 October 30, 2013. For example: 4 - Are potentially hazardous foods adequately processed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 6, 2023. 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 once on April 6, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on June 13, 2017. For example: FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?

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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: QUATs based sanitizer in spray bottle measured around ~500 ppm. Corrected During Inspection: Bottle was adjusted to 200 ppm. Ensure food contact sanitizer concentration noted on manufacturer label is used.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Observation: Expired decal noted on permit. Corrective Action: Pay permit fees for new permit decal.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator's FOODSAFE training has expired. Corrective Action: Have a valid FOODSAFE or equivalent certificate available for the operator.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat in spray bottle is 100 ppm must be 200 ppm
  7. Monitoring

    2 infractions

    • FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • FI1.1E - The Informed Dining Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
      • FI1.1F - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***This is a reoccurring infraction. Sanitizer bottle had 0 ppm QUATs sanitizer detected. A fresh bottle of sanitizer was made and 200 ppm QUATs sanitizer was detected. This was corrected during inspection.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The 2 available bottles of QUATs sanitizer available on site measured 100 ppm. If you are to use QUATs sanitizer it must be at a minimum concentration of 200 ppm.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): 2 sanitizer spray bottles were measured at 100 ppm quaternary ammonium compound. If QUATs is to be used as a sanitizer it must be 200 ppm. Operator changed the bottles at the time of inspection.
      • 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
  10. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): I bottle of QUATs solution measured 10Oppm. It is required to be 200 ppm for use as a sanitizer.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Soup products were noted being defrosted at room temperature. Defrosting of PHFs must be done under refrigeration or under running water.

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