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Banh Mi Sub

3145 5 Avenue NE Calgary AB T2A 6K4 · Food - General

Official record from Alberta →

Inspection summary

Banh Mi Sub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on October 2, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 once on August 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 19, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on September 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Back kitchen - upstairs:Boxes of food packaging were stored on the floor.2. Back kitchen:There were several electric fly traps hung above the food areas.COMPLETE THE FOLLOWING:1. Do not store boxes of food packaging on the floor. They must be stored off the ground to protect from contamination.2. Do not store the fly traps above the food areas. Store them in separate areas away from food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Back kitchen: The washroom door did not have a self-closing door mechanism and was left opened at the beginning of the inspection.COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism so that the door is always kept closed to protect the food area from contamination.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Back kitchen: There was a buildup of food under the blade sharpener of the meat slicer. COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned more thoroughly to prevent the contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Back kitchen - upstairs:Boxes of food packaging were stored on the floor.2. Back kitchen:There were several electric fly traps hung above the food areas.COMPLETE THE FOLLOWING:1. Do not store boxes of food packaging on the floor. They must be stored off the ground to protect from contamination.2. Do not store the fly traps above the food areas. Store them in separate areas away from food preparation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the chlorine test strips for testing the sanitizer.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **CORRECTED**1. The back garage down was opened. Door closed during the inspection to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Back kitchen: Soap and bleach were mixed together in the cloth bucket by the 2-compartment sink.COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together, because it may produce harmful gases.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Back kitchen: The washroom door did not have a self-closing door mechanism and was left opened at the beginning of the inspection.COMPLETE THE FOLLOWING:1. Install a self-closing door mechanism so that the door is always kept closed to protect the food area from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back kitchen: The table with the small mixer by the back door was in disrepair and dirtied. The pain was chipped and unfinished wood exposed.2. Back kitchen - cooking area: The white storage container on top of the prep table was dirtied. 3. Back kitchen - cooking area:There was a buildup of burnt debris on the hood vent filters, particularly above the grill. The Operator stated it was cleaned last Wednesday. 4. Back kitchen - cooking area: There was dust on the ceiling in the walk-in cooler. COMPLETE THE FOLLOWING:1. Refinish and clean the wooden table for the mixer. It needs to be smooth, non-absorbent and easy to clean.2. Clean the white storage container and ensure all food storage containers are maintained in a visibly clean condition.3. Clean the hood vent filter and ceiling in the walk-in cooler.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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