1423 CARLING AVE · Westboro
January 26, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food workers must wash their hands regularly, avoid contaminating food, and not work while sick with an infectious disease.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
SUBWAY is in the Westboro neighbourhood. Westboro, Ottawa has 80 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 26, 2026, there are 76 (95%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since May 26, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Westboro
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.