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Subway - Vanderhoof

167 1st Street West, Vanderhoof, V0J 3A2 · Restaurant

Official record from Northern Health →

Inspection summary

Subway - Vanderhoof has been inspected 5 times by Northern Health Authority since July 11, 2022. The most recent inspection, on October 9, 2025, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 April 15, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 9, 2025. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 once on July 11, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on April 15, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 15, 2024. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

5 inspections

  1. Complaint Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: The temperature inside the freezer was recorded at -11°C which does not meet the regulatory requirement of -18°C or below.(Public health significant) Storing potentially hazardous food at -11°C poses a public health concern because this temperature may not be cold enough to keep food fully frozen and safe from bacterial growth.
      • Corrective Action: The operator was instructed to repair the freezer to ensure it reaches the required regulatory temperature(-18°C or below). Once corrected, the operator must record the temperature readings and send them via email to the Environmental Health Officer (EHO).
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (Quats) used for food contact surfaces was measured below 50 ppm. Operator on-site was not able to successfully mix new sanitizer using the wall-mounted dispenser, as it was mis-calibrated. Operator explained that sanitizer is watered down intentionally.
      • Corrective Action: Operator was able to locate a food grade sanitizer in the chemical storage. Ensure that your Quats sanitizer is 200 - 400 ppm by routinely measuring it with the test-strips you have on-site.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and dirt build-up along the walls, floors, behind equipment, and pop dispenser.
      • Corrective Action: Remove the dirt and grime. Clean and sanitize the aforementioned areas. Ensure to follow your facility sanitation plan to prevent future build-up.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: On-site inspection revealed sanitizer calibration equipment was not in good order.
      • Corrective Action: Repair/Replace the sanitizer dispenser located at the three compartment sink to ensure sanitization practices are adequate.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food Facility lighting fixtures are missing shatter proof covers.
      • Corrective Action: Locate/Replace the shatter proof covers to ensure your premises is as per approved plans..
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Not all of the food stored in prep cooler inserts have lids on. Products stored in freezer were stored with bags open. Light fixtures in food preparation area did not have covers. Public Health significance - Food not covered could become contaminated with cleaning chemicals, allergens, bacteria, or physical agents (for example, glass).
      • Corrective Action: Informed operator that bags should be closed after obtaining food from storage. Food stored in inserts should have lids and/or the sneezeguard should be closed after food preparation. Light fixtures should have covers placed over them.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Staff are washing and rinsing dishware, but not sanitizing. Public Health significance - inadequately sanitized equipment and dishware can be contaminated with disease-causing organisms, leading to foodborne illness if exposure occurs.
      • Corrective Action: Immediately initiate a 200 ppm quaternary ammonium soak for 2 minutes for all dish ware. Routinely test sanitizing solution to ensure it is at the appropriate concentration before use.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present at time of inspection had food safety training. Operator was absent at the time as well. Public Health significance - staff with inadequate knowledge of food safety practices may contaminate food provided to the public, which may lead to foodborne illness.
      • Corrective Action: There must be at least one member of the staff with FOODSAFE Level 1 or it's equivalent on the premise at all times when the business is operating. The operator must also have FOODSAFE Level 1 or it's equivalent as well.

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