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Mr. Sub

18 - 5329 72 Avenue SE Calgary AB T2C 4X6 · Food - General

Official record from Alberta →

Inspection summary

Mr. Sub has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. - Handwashing stations must be supplied with soap and paper towels at all times.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Staff was using wet and dirty cleaning cloth as a surface to store the cutting knife beside the prep cooler in front of the house. - Operator removed the cleaning cloth and stored the knife in the 200 ppm QUATS sanitizer solution.**Do not use wet cleaning cloths to store utensils as it can promote bacterial growth.**Ensure sanitizer solution is changed every two hours or whenever visibly soiled if used to store utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**QUATS sanitizer bucket measured 500 ppm in front of the house. - Operator remade the solution and tested 200 ppm. **Please ensure QUATS solution is maintained at 200 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Mushroom and vegetable soup in the hot holding in front of the house measured 31*C and 41.6*C respectively. Staff said soups containers were directly placed into hot holding from the cooler around 1 hour ago. - Operator reheated both soups to 74*C and was instructed to place the soup in the hot holding unit once it has reached minimum 60*C. **Ensure food stored in cooler is reheated to minimum of 74*C before hot holding. This is to ensure that all the harmful bacteria are killed or reduced to safe levels.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have appropriate test strips (quats). Operator ordered the test strips online and sent the picture of invoice via email.

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