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Quiznos 12537

220 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

Official record from Alberta →

Inspection summary

Quiznos 12537 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 1, 2025. The most recent inspection, on October 2, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on October 2, 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 once on August 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for soups was turned off. The unit was immediately turned on upon request. Ensure the hot holding unit is not turned off and the temperature is held at a minimum of 60°C.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was dispensing a QUAT sanitizer solution with a concentration less than 50 ppm.Staff to manually mix sanitizer with a QUAT residual of 200ppm until dispenser is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler measured 10-15 degrees Celsius. Perishable food products were moved to an alternative prep cooler. Prep cooler to not be used until it is repaired.No foods are to be left in the cooler overnight.
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