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Subway Sandwiches & Salads - Main Street

100-1636 Main St Penticton BC V2A 5G8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Sandwiches & Salads - Main Street has been inspected 13 times by Interior Health Authority since November 12, 2013. The most recent inspection, on August 28, 2026, found no infractions.

6 of 13 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, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on March 18, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on May 4, 2023. For example: 7 Are foods protected from contamination?

  • 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 September 24, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 11, 2018. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on March 18, 2024. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler temperature was 10C. The operator was directed to relocated all hazardous food items to another fridge until the walk-in cooler is repaired. Hot holding temperature above 60C
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must ensure that at least one employee per shift is a Certified Food Handler. The owner/ operator is notified that a repeat non-compliance with this requirement may lead to a legal action. Operator must email me confirmation for registering employees for the Food Safe training by April 12, 2024.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit temperatures was below 60C (e.g. the meat balls' temperature was 48C). The operator must ensure that the hot holding temperature is above 60C at all times. All food items must be reheated to above 74C before placed into the hot holding unit. Cold holding temperatures below 4C
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Microwave used for reheating food items wasn't able to operate continuously for more than 1 minute. The operator must connect the microwave to a designated circuit breaker with appropriate amperage. Compliance deadline is May 12, 2023. Operator was re-heating two frozen items (e.g. soup and meat balls) at the same time in a microwave. Operator must re-heat each food item separately. It was corrected at the time of inspection. Operator must test the food temperature after re-heating it in microwave and record it in a log book. The final food temperature must be above 74C. It was corrected at the time of inspection.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator must disinfect the probe thermometer stem by using alcohol wipes or approved sanitizer before inserting it into food for testing temperatures. Operator must supply alcohol wipes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must ensure that copies of employees Food Safe Certificates available on site.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer readily available for cleaning food contact surfaces (in spray bottles or in a bucket) Always have sanitizer at the correct concentration readily available for sanitizing food contact surfaces throughout the day
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Complaint made regarding mould being served to customers from ice machine. Ensure that the staff are following procedures for the cleaning and sanitizing of the ice machine according to the sanitation plan. Staff was able to demonstrate cleaning and sanitizing of the surrounding areas of the ice machine, but the interior area of the machine cannot be cleaned properly.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure that staff wash their hands after other activities prior to wearing gloves
  11. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Broken thermometer in walk-in cooler. Please replace
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Resolved. Freezer fan has been cleaned.
  12. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - inserts in right service case not reading 4°C or lower; it appears that the set-point for the cooler needs to be set a little lower
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please sanitizer readily available for use
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in freezer fan (and guard) needs cleaning and unit showing signs of condensate dropping onto food stored below fan unit
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - please ensure there is a FoodSafe certified (or equivalent) food handler at all times that foods are being served
  13. Monitoring

    0 infractions

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