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Subway Sandwiches and Salads

601 2nd Avenue West, Prince Rupert, V8J 1H1 · Restaurant

Official record from Northern Health →

Inspection summary

Subway Sandwiches and Salads has been inspected 7 times by Northern Health Authority since March 3, 2023. The most recent inspection, on April 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 7 times across 4 separate inspections, most recently on October 28, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 8, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Temperature of walk in cooler was 15.2°C at time of inspection, however cooler was empty. Non potentially hazardous or other foods were stored in the cooler at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Do not use the walk in cooler until it is able to maintain a temperature of 4°C or cooler at all times, especially after periods of prolonged rushes.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk in cooler does not posses a working internal thermometer. Staff was relying on the external dial thermometer for temperature checks. (Public Health Significance): Working internal thermometers are one method of providing backup temperature checks in case the current method fails. Internal thermometers allow for safety checks and are an early warning sign that the cooler in increasing in temperature above the regulatory limit of 4°C.
      • Corrective Action: Purchase a thermometer and place it inside the walk in cooler.
  4. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Temperature of the walk in cooler was 11.6°C at time of inspection. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded all potentially hazardous foods at time of inspection as they had been in the danger zone (between 4°C and 60°C for longer than two hours. Operator to move potentially hazardous foods that had been in the walk ion cooler less than two hours to a working refrigeration units immediately. Have the walk in cooler serviced and ensure it is able to maintain a temperature of less than 4°C before reusing.
  5. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C). Walk In Cooler measured at 6°C after lunch rush as the cooler had been open and closed many times over a short period of time. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Keep the refrigerator closed after rush to return temperatures to below 4°C. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Operator added an internal thermometer to the cooler and temperatures returned to below 4°C.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C. Cream of broccoli stored at 55°C at time of inspection. Soup was in hot holding less than two hours at time of inspection. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Operator reheated the soup to above 74°C and returned it to the hot holding unit and will monitor.
  6. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Back surface of the walk inn cooler door is rusty and not cleanable.
      • Corrective Action: Resurface the interior side of the door with a smooth washable surface
  7. Routine Inspection

    2 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Food stored in the main prep table temperatures range from 11 to 14 degrees C.
      • Corrective Action: All food containers must be changed out every two hours with fresh cold product (at or below 4 degrees C) form the walk-in refrigeration unit. Unused product after two hours exposure in the prep table will have to be discarded.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot food holding unit containing spaghetti sauce and meatballs operating at 50ºC. Soup warmer is operating at 50ºC
      • Corrective Action: Temperature must be held at 60ºC or higher.
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