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Quiznos 11846

103 - 10010 88 Avenue Fort Saskatchewan AB T8L 0A8 · Food - General

Official record from Alberta →

Inspection summary

Quiznos 11846 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on January 27, 2026, recorded 2 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 29 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on January 22, 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 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 5 separate inspections, most recently on January 27, 2026. 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 2 times on January 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 16, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 17 times across 9 separate inspections, most recently on January 22, 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is required.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is required.
    • 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?
      • Pest control records not observed.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.A thorough cleaning of the entire facility is required, including but not limited to, floors, walls and ceilings from front to back,
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is required.
    • 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?
      • Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.A thorough cleaning of the entire facility is required, including but not limited to, floors, walls and ceilings from front to back,
  4. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.2. A large jar of pickles and a large jar of banana peppers were being stored at room temperature. They were labelled as refrigerate after opening. Items that require refrigeration must be stored below 4C.
    • 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?
      • Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom tray of the pop machine had a build up of pink scum near the drain. Clean the pop machine tray/drain.2. The meat slicer had an accumulation of food debris left on the underside of the blade after cleaning and sanitation was completed. Ensure you are disassembling all removable parts and cleaning the meat slicer thoroughly.3. Broken and cracked containers/lids were in use to store food. Discard broken/cracked containers and lids. Store food in dishes and containers that are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
  5. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of ready-to-serve tuna was stored in the fridge covered with a broken plastic lid. A piece of plastic from the lid was found inside the tuna. The tuna was also labelled with a date of Oct 7, 2025. PHI asked employee to discard the tuna and the broken plastic lid. Employee did so during inspection.Multiple other cracked lids and containers were seen during the inspection. Please discard broken/cracked containers and lids to avoid further physical contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.2. A large jar of pickles and a large jar of banana peppers were being stored at room temperature. They were labelled as refrigerate after opening. Items that require refrigeration must be stored below 4C.
    • 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?
      • Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom tray of the pop machine had a build up of pink scum near the drain. Clean the pop machine tray/drain.2. The meat slicer had an accumulation of food debris left on the underside of the blade after cleaning and sanitation was completed. Ensure you are disassembling all removable parts and cleaning the meat slicer thoroughly.3. Broken and cracked containers/lids were in use to store food. Discard broken/cracked containers and lids. Store food in dishes and containers that are in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
  6. Risk Management Inspection

    5 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?
      • A food handling permit was not posted in an area visible to the public.
    • 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 counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
  7. Risk Management Inspection

    6 infractions

    • 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?
      • Pest control records were available however there were no monitoring devices in place. Ensure that active monitoring is in place.
    • 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?
      • A food handling permit was not posted in an area visible to the public.
    • 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. The plastic surfacing on bottom shelf of the stainless-steel table holding the toaster oven is beginning to peel and wear. Remove plastic coating so that the shelf is smooth, non-porous and easy to clean.2. The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler is out of order and ice baths are being used instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
  8. Monitoring Inspection

    3 infractions

    • 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. The plastic surfacing on bottom shelf of the stainless-steel table holding the toaster oven is beginning to peel and wear. Remove plastic coating so that the shelf is smooth, non-porous and easy to clean.2. The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The customer pop machine is leaking water onto the counter below.2. A prep cooler is out of order and ice baths are being used instead.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • January 24/2024, REPEAT VIOLATION; Food handling permit was not displayed in the facility. Display the food handling permit at front area where it is visible to the public.Aug 26, 2024: A food handling permit was still not displayed in the facility. Please note that this an on-going violation was be corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A microwave at the front area appeared unclean. Old food debris were observed. The staff cleaned the microwave during inspection.Please ensure equipment in use are always maintained in a sanitary condition.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the sanitizing bucket during food handling was at 0ppm. Sanitizer was from the previous day. Refill from the sanitizer line was measured at 50ppm.Chlorine based sanitizer was provided, mixing steps were discussed and measured at 100ppm. Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm, is prepared at the beginning of daily shift and replaced every 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer line at the 2-compartment the was measured at 50ppm due to a plumbing issues at the tap. Chlorine based sanitizer was provided, mixing steps were discussed and measured at 100ppm. Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm, is used for sanitizing utensils after washing and rinsing.
    • 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?
      • January 24/2024, REPEAT VIOLATION; Pest control records were not available to review.Ensure pest control monitoring is done and records are maintained. Contact licensed pest control company if there are pest issues.
    • 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?
      • January 24/2024, REPEAT VIOLATION; Food handling permit was not displayed in the facility. Display the food handling permit at front area where it is visible to the public.
    • 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 plumbing lines at the 2-compartment sink are in disrepair. Operator indicated a plumber has been contacted for repairs.Ensure the sink is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • January 24/2024, REPEAT VIOLATION; The food debris was noted along the walls inside the prep cooler.Clean properly and maintain the equipment in a clean and sanitary condition.

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