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TRU Subway

805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU Subway has been inspected 5 times by Interior Health Authority since January 7, 2022. The most recent inspection, on September 9, 2025, found no infractions.

3 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: Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 9, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 September 9, 2024. For example: 7 Are foods protected from contamination?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): NEW INFRACTION: At the time of inspection the hot foods (e.g. meatballs) in the hot holding unit were 25° C (internal temperature), and the hot water in the hot holding unit was 35° C. The hot holding unit must be up to a temperature of 60° C or hotter prior to foods being placed in the unit, and hot foods (e.g. meatballs) must be brought up to 74° C or hotter in microwave before being placed in the hot holding unit. Food and unit temperatures indicate that proper temperatures are not being achieved.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): NEW INFRACTION: The deli meat slicer must be thoroughly cleaned and sanitized every four hours if the slicer is used multiple times during the day; if used only once per day clean and sanitize after use. At the time of inspection there was dried meat debris on the cutting surface and deck of the slicer indicating improper cleaning.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
  3. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • CORRECTED DURING INSPECTION: Meats must not be thawed in warm water at the sink. All potentially hazardous foods must be thawed in the cooler, under cold running water, or in a microwave following manufacturers instructions. At the time of inspection a package of beef was sitting in water at 28°C (82°F).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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