380 DALHOUSIE ST · Byward Market
February 12, 2026
PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair, particularly in areas where food is prepared or handled.
The restaurant must have at least one staff member with food handler training present at all times while the business is open.
The restaurant must sanitize utensils using either an approved chemical solution with at least 200 parts per million of quaternary ammonium at 24°C or higher for at least 45 seconds, or by using hot water for the required time and temperature.
SUBWAY is in the Byward Market neighbourhood. Byward Market, Ottawa has 269 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 7, 2026, there are 259 (96%) that have passed their most recent inspection, with 2 (1%) conditional and no closures.
This restaurant has been inspected 6 times since August 13, 2024, with 6 passes, 0 conditional outcomes, and 0 closures on record.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.
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 4°C (40°F) or lower.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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. All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floor or floor coverings must be tight, smooth and non-absorbent. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
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. Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat. Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.