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Subway Sicamous

617 Trans-Canada Hwy Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway Sicamous has been inspected 10 times by Interior Health Authority since December 13, 2016. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 8 times across 7 separate inspections, most recently on September 11, 2026. 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 16, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 18, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 August 16, 2021. For example: 7 Are there handwashing stations available and properly supplied?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in left prep cooler measured at 8.4°C during inspection. Foods must be maintained at 4°C or lower. Foods in the prep cooler on the right hand side of the prep line were measured at temperatures below 4°C. This is a repeat infraction. • Adjust and monitor the left prep cooler to ensure it is maintaining appropriate temperatures. • Consider installing covers that can keep foods at appropriate temperatures during the day, when the prep table is not in use. During inspection, meatballs in the steam table were measured at 48-56°C. Food handlers indicated that meatballs were fully cooked in the oven to an internal temperature of 74°C or higher, before being placed in the steam table hot-holding unit. Food handler also indicated that tap water had been recently added to the steam table. At the end of inspection, the meatballs were measured with a probe thermometer, and an internal temperature of over 60°C was measured. The cooler tap water being added to the steam table may have caused a drop in temperature. • To ensure meatballs and other hot foods are constantly maintained at 60°C or higher, add hot water from the coffee brewer when water runs low in the steam table, or acquire a kettle to provide hot water for steam table hot-holding units.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, sanitizer solution concentrations were low, below the required minimum 200 ppm. Test strips in the facility had no colour scale, so were not usable. Test strips to monitor sanitizer solution concentration must be present in the facility to check sanitizer concentrations. Once the sanitizer dispenser was run for 30-40 seconds, sanitizer solution at acceptable concentrations was produced. Over time, sanitizer volatilizes into the air, causing a decrease in sanitizer solution concentration, so these need to be monitored with test strips and periodically refreshed. • Acquire test strips to monitor sanitizer solution concentration, and train staff on their use. Encourage staff to check sanitizer concentration levels often. • Ensure staff run water through the sanitizer solution dispenser for 30-40 seconds before filling sanitizer buckets to ensure sanitizer solution is at an adequate concentration for effective sanitization of food contact surfaces. Repeat infraction: Analog thermometers required in all cold storage units including walk-in cooler and freezer. • Acquire analog thermometers and install them in all cold storage units. Train staff on their use to monitor temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, dust and debris was observed on the walk-in cooler condenser unit, behind the grate. This material could be blown around the walk-in cooler, leading to contamination of food. • Turn off the walk-in cooler condenser, remove the grate, clean and sanitize the vent before replacing the grate and turning the walk-in cooler back on. • Ensure regular sanitization of the walk-in cooler condenser vent is added to sanitation plan.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Repeat Infraction: Vegetables and sauces in the prep cooler measured at 18 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Repair or replace the prep cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The air conditioning system was not functioning, resulting in the back door being left open and flies being observed throughout the facility. The facility must be protected against pest entry and maintained free of pests. Keep the back door closed at all times.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Vegetables and sauces in the prep cooler measured at 13 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Repair or replace the prep cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was present in the walk-in cooler. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place a thermometer in the walk-in cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Repeat Infraction: Employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk in freezer was at -8c but should be below -18C Please monitor to ensure its working properly.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - old rotten picnic table outside back door may become harbourage area for rodents PLease remove any debris or storage from around building perimeter.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): They could not locate, and it was not publicly displayed.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • 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

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some deli meats were measured above 4 degrees Celsius. Less product should be placed in inserts.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in spray bottle was less than 200 ppm solutions changed. Some additional sanitation required in 3-compartment sink area.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel at time of inspection. Was on order from supplier. Napkins in use at time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Staff that has not been Foodsafe certified was not clear on the difference between reheating and hotholding requirements, stating that reheating in the microwave is to reach 140-155°F. Education to this staff member was provided at the time of inspection to inform that all reheated foods must first be brought up to 165°F. Operator must ensure that all staff is observing proper reheating requirements for hotholding. This issue is being considered as corrected at the time of inspection because an alternate staff member that later came on was aware of the proper reheating requirements.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Cutting knives and other food contact surfaces on the prep line that are held at ambient temperature are not always being cleaned and sanitized as frequently as every 4 hours or more. Please ensure this is occurring in a reliable manner at the three compartment sink and not left to the end of the day. This requirement was reviewed with staff on site and tools were changed at the time of inspection. Operator is to ensure that all staff is observing this requirement. 2. Spray sanitizer solution was measured at 50ppm. Staff was reminded to change the solution daily and maintain at 200ppm. Sanitizer bottle was also in moderate disrepair and leaking. At the time of inspection, a temporary bottle was re-labeled as sanitizer for replenishing with new solution. Please obtain new sanitizer bottle(s).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two hotheld items were not in compliance with required temperatures: marinara sauce measured at 53°C and meatball measured at 56°C. Last compliant temperature readings were registered on log book at 10am. Time out of temperature of two products could not be ascertained. Due to lack of a knob for the temperature dial, staff were instructed to check hotholding temperatures more frequently (eg. every 2 hours) so necessary corrective action can be taken. orientation of the half moon shaped adjustment tip should be discussed with staff to find sufficient heat setting. A new knob will be required--see below. Ensure staff are monitoring hotholding temperatures of soup units in addition to the sandwich line.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Staff are heating foods for hot service to 150-155°F. Food safety requirements, as well as your franchise food safety plan, require reheating to a minimum temperature of 165°F. Ensure all staff is made aware of the reheating requirement.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The self-serve beverage cooler contains milk products and must be equipped with an accurate thermometer. Staff is to be instructed on the use of test strips to check sanitizer levels at the frequency indicated by your corporate sanitation plan.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The knob for the hotholding unit temperature dial must be replaced so that heat settings can be more accurately gauged. 2. Do not store foods/boxes on the floor in the walk-in freezer. Elevate all products above the floor to prevent contamination. A bag of "Glacial" brand ice was noted to be directly on the floor.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food operations manual available on site is from 2016 - please obtain the most recent version of your corporate food safety plan and keep on site. Ensure staff are refreshed on and aware of any existing or new food safety protocols. Please do the same for the corporate level sanitation plan.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, no staff on site was able to provide a valid Foodsafe certificate. Owner/operator certification status could not be verified. Keep copies of staff foodsafe certificates so that they can be easily reviewed on site. All Foodsafe certificates now have a 5 year expiry date. For individuals who do not have an expiry date indicated on their certificate, they will no longer be valid after July 29, 2018. Options for renewing your certificate can be reviewed online at www.foodsafe.ca. Shift arrangement must ensure that there is at least one Foodsafe certified staff on site at all times. This requirement will need to be met by the indicated date.
      • 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.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Sanitizer dispenser > 200ppm Quaternary Ammonia, test strips are onsite **Three compartment sink warewashing - wash sink had detergent in it and sanitize sink had 50ppm Quaternary Ammonia sanitizer in it. **Sanitizer bottle had 0ppm Quaternary Ammonia in it
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **5 floor tiles in the front serving area are worn as concrete is showing.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.

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