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Firehouse Subs

1305 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

Firehouse Subs has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on September 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on August 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 1, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit at the back kitchen area was not maintaining adequate food temperatures. Measured at 31 degrees C.**Repair/replace the unit to ensure it can maintain adequate temperatures of 60 degrees C and above.-Food stored in the unit was discarded.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives contaminated with food debris were observed hanging on the magnetic knife strip located above the meat slicer. The magnetic strip, designed to store clean and sanitary knives, was found to be soiled, posing a risk of contaminating any knives stored on it.The operator removed the soiled knives and transferred them to the dish pit for cleaning. The magnetic knife strip was then cleaned and sanitized by the operator.
  4. Initial Inspection

    0 infractions

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