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Mr. Sub

620 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

Official record from Alberta →

Inspection summary

Mr. Sub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on September 17, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on August 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on August 20, 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 3 times across 2 separate inspections, most recently on August 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 on August 20, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There was no records of sanitizer concentrations being checked.
  2. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff present could not find the Employee Illness Policy. She called and the operator came. He indicated that the policy was supposed to be posted. Eventually he received a copy by e-mail from the manager.***There were no illness records being kept onsite. He indicated that there had been a staff away ill but they had not come in to work. Records should be kept onsite and available for review.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Hand washing was not observed prior to staff putting on gloves. Discussed with staff and owner that even when changing gloves, hands were to be washed before putting on the new gloves.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There was no records of sanitizer concentrations being checked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a package of roast beef sitting in an insert at room temperature. The meat was 15C. It was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The package of chicken in the insert at 7C was returned to the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were two 3.78 Liter containers of perishable dressing (Renee's Buttermilk Ranch) with the manufacturers instructions of always refrigerate left on the shelving at room temperature. They were marked discard during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Operator indicated some repairs had been made to the shelving around the microwave (a metal piece had been places over the bottom lip of the shelf. There was still some disrepair present on the sides where the finish was missing /in disrepair and a crack in the bottom where there was dirt and debris accumulating.This violation has been carried over from the previous inspection:The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***there were food utensils being stored under the soap/paper towel dispenser by the hand sink. Discussed the potential for contamination with the staff who re-organized the counter and moved the utensils.
  3. Demand 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?
      • This violation has been carried over from the previous inspection:The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the piles of vegetable toppings measured between 9°C and 13°C. The internal temperatures measured 4°C. The toppings were separated into smaller piles and the lids were placed on top to allow for better refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection:The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  5. Monitoring 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?
      • The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display/prep cooler at the front service area was missing a thermometer. The staff replaced the thermometer during inspection.Note that coolers must always be supplied with functional thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils such as scoops were stored in an unclean container. The staff moved the utensils and container to the dishwashing sink for washing and sanitizing during inspection.2. Knives used for cutting sandwich were stored on an unclean wooden surface. The staff were instructed to wash/sanitize the knives and place them in a clean container. Utensils must be stored in clean containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A grilling spatula appeared unclean. The spatula was in use for more than 3hours. The staff present moved the spatula and storage container to the dishwashing sink for washing and sanitizing during inspection. Please ensure used utensils are changed with clean ones or washed and sanitized every 2 hours.

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