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Winfield Plaza Subway

111-9685 Hwy 97 Lake Country BC V4V 1P5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Winfield Plaza Subway has been inspected 13 times by Interior Health Authority since January 8, 2013. The most recent inspection, on February 19, 2026, found no infractions.

3 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 5 times across 5 separate inspections, most recently on May 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on September 18, 2018. 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 once on March 2, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from 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 January 8, 2013. For example: Are washroom handwashing stations properly maintained?

  • 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 April 24, 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff were unable to locate appropriate test strips at time of inspection. Corrective Action: Obtain appropriate sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution concentration unmeasurable using QT-40 & QT-44 test strips. Sanitizer bottle looked recently changed, and within expiration. Corrective Action: Have sanitizer dispenser system checked for proper concentration. Ensure sanitizer strips on hand are appropriate for measuring concentration of sanitizer solution.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not hold a valid FoodSafe level 1. Please complete the FoodSafe course, provide copy of certificate to EHO via email.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's FoodSafe level 1 just past the expiration date. Please complete the FoodSafe course, provide copy of certificate to EHO via email
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution concentration unmeasurable using QT-40 & QT-44 test strips. Sanitizer bottle looked recently changed, and within expiration. Operator stated that the system has not been checked for over a year. Corrective Action: Have sanitizer dispenser system checked for proper concentration. Ensure sanitizer strips on hand are appropriate for measuring concentration of sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Insufficient sanitizing step in dishwashing procedure. Corrective Action: Ensure all steps of dishwashing: wash, rinse, sanitize, and air dry. Ensure dishware soaks in sanitizer for at least 2 minutes, unless otherwise instructed by manufacturer. See attached. Unsure of cleaning protocol of prep-line cutting boards and food preparation surfaces. Corrective Action: Ensure in-place equipment is treated with same dishwashing steps; wash, rinse, sanitize, and air dry. Ensure surfaces are sanitized at least every 2-hours. Full wash, rinse, sanitize, and air dry should be preformed at least twice daily.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please inform of staff FOODSAFE 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.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of one side of the soup hot holding unit was below 60C. Ensure all hot holding units are maintained above 60C. NOTE : all coolers were below 4C and all other hot holding was above 60C. All cooler and hot holding temps are monitored and documented in daily operations log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must demonstrate the proper use of the quats test strips when testing sanitizer concentrations. NOTE : quats test strips were present to monitor sanitizer concentrations. NOTE : excellent documentation of cooler and hot holding logs.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): All cutting boards must be sanitized every 2 hours as this is a food contact surface : sanitizing throughout the day is required. Sanitizing at the beginning and end of the day is not satisfactory.
  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Do not thaw frozen soups at room temp. Ensure all thawing is performed in the cooler or other approved procedure. All coolers are below 4C. All cooler temps are monitored and documented in daily log book.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A pack of grilled chicken was being thawed at room temperature. Internal temperature of the food was 3C. Noted item transferred back to the cooler at time of inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Food containers were being stored underneath the handwashing sink.
  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The QUATS dispenser was not functioning correctly and was dispensing zero sanitizer. Repair dispenser immediately. As dispenser was not functioning correctly there was zero sanitizer in the 3 compartment sink. Dispensing unit needs to be tested and documented daily in the Subway log book.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • Are washroom handwashing stations properly maintained?
      • Observation(s): Mens washroom has soap and paper towels however the paper towel must be stored in the dispenser and not loose.
      • Washroom sinks should be maintained with hot and cold running water, liquid soap in dispensers and paper towels or hot air dryer.

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