Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Firehouse Subs last inspected?
The most recent inspection on record was on Jun 9, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 19, 2024 to Jun 9, 2026.
Has Firehouse Subs ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 19, 2024.
The Full Inspection History
5 inspections
Compliance Inspection
Jun 9, 2026
Infractions found
1 recorded violation
minorCode —Equipment and utensils
Official Wording
Food handlers who come into contact with food/utensils do so in a sanitary manner
Inspector’s Notes
Not in Compliance
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 9, 2026 · Original Source
Compliance Inspection
Jan 14, 2026
Infractions found
4 recorded violations
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cloths and towels maintained in clean, good repair and not used for other purposes
Inspector’s Notes
Corrected During Inspection: Ensure wiping cloths are kept in a sanitizing solution when not in use
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jan 14, 2026 · Original Source
Compliance Inspection
Jul 29, 2025
Infractions found
3 recorded violations
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food premise is protected against the entry and harbouring of pests
Inspector’s Notes
Not in Compliance: Protect against entry, harbouring and breeding of pests, Contact licensed pest control operator for insect / rodent / pest treatment and control, Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jul 29, 2025 · Original Source
Compliance Inspection
Mar 20, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 20, 2025 · Original Source
Compliance Inspection
Dec 19, 2024
Infractions found
1 recorded violation
minorCode —Pests
Official Wording
Food premise is protected against the entry and harbouring of pests
Inspector’s Notes
Not in Compliance: Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.