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Quiznos

1931 98 Street NW Edmonton AB T6N 1L5 · Food - General

Official record from Alberta →

Inspection summary

Quiznos has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 4, 2024. The most recent inspection, on October 14, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 14, 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?

  • 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 6 times across 4 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - vegetables and meat were stored above the fill line of the counter prep cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - au jus was improperly stored at room temperature and not in the hot holding steam unit where it was supposed to be stored.
    • 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?
      • ** - missing baseboard by syrup station and walk in cooler. What appears to be 2 mouse holes were observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The child high chair was observed to be in an unsanitary condition with accumulation of grime. Ensure the highchairs are cleaned regularly to maintain sanitation.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The child high chair was observed to be in an unsanitary condition with accumulation of grime. Ensure the highchairs are cleaned regularly to maintain sanitation.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ** - there was no running water at the dishwashing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - in order to use the sinks, the staff member reached under the sinks to turn the dirty valve for water to be accessible. Staff explained that the plumbing was leaking. Please repair the plumbing to ensure hot and cold running water is available at the faucet and no water leaks are experienced.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff were overfilling the counter cooler inserts with meats. Please retrain staff to ensure cut vegetables and meats are stored below the fill line of the counter cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ** - there was no running water at the dishwashing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - in order to use the sinks, the staff member reached under the sinks to turn the dirty valve for water to be accessible. Staff explained that the plumbing was leaking. Please repair the plumbing to ensure hot and cold running water is available at the faucet and no water leaks are experienced.

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