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Mr. Sub

14116 118 Avenue NW Edmonton AB T5L 2M4 · Food - General

Official record from Alberta →

Inspection summary

Mr. Sub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on August 10, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on August 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on January 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 16, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires attention:Front grill – baked-on food residue observed.Please ensure the grill is cleaned and maintained on a regular basis.Jan 27/26 - photo of the cleaned grill was provided. Improvement is noted; however, it is difficult to assess thorough cleanliness due to the poor condition of the grill. Brown/orange spots were observed on the sides of the grill.Please replace the worn/difficult to clean grill. All equipment should be maintained in good condition.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires attention:Front grill – baked-on food residue observed.Please ensure the grill is cleaned and maintained on a regular basis.Jan 27/26 - photo of the cleaned grill was provided. Improvement is noted; however, it is difficult to assess thorough cleanliness due to the poor condition of the grill. Brown/orange spots were observed on the sides of the grill.Please replace the worn/difficult to clean grill. All equipment should be maintained in good condition.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT spray and bucket sanitizer solutions at the front measured approximately 100 ppm. Ensure that QUAT sanitizer solutions are maintained at a concentration of 200 ppm. Please change sanitizer solutions regularly. Corrected onsite. 200 - 400 ppm QUAT sanitizer solutions were prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires attention:Front grill – baked-on food residue observed.Please ensure the grill is cleaned and maintained on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Surfaces of shelves in the walk-in cooler- Floors in the walk-in freezer- Grill area at the front- Floor edges under the food prep counter near the walk-in cooler
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in back area are not smooth, easy to clean and resistant to moisture.
  6. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in back area are not smooth, easy to clean and resistant to moisture.

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