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Quiznos

2 - 205 19 Avenue Nisku AB T9E 0W8 · Food - General

Official record from Alberta →

Inspection summary

Quiznos has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on August 20, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on August 27, 2024. 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 once on November 14, 2023. 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?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The ambient temperature inside the walk-in cooler was measured at 8C. Chopped onion and shredded cheese in the cooler were probed and the internal temperatures were measured at 8C. If the cooler is in good working order, it should be able to maintain a temperature of 4C/40F or colder overnight.- The two prep coolers at the front service area-maintained temperatures below 4CACTION REQUIRED:1) Repair the walk-in cooler to ensure it maintains a temperature of 4C/40F or colder.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At opening:- Walk-In cooler was still at 7C- Meat prep cooler was still at 13c- Vegetable prep cooler was still at 5cThe operator was directed to transfer all the food items from the meat prep cooler into the vegetable cooler. The operator also contacted a technician who is scheduled to come repair the refrigerators same day at 2pm.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The walk-in cooler was at 9C** The meat prep cooler was at 17C**The vegetable prep cooler was at 11C- Temperature records for the day had not been taken but temperature records for the previous day showed that the coolers were maintaining proper temperature. Staff stated that the cooler temperatures are high because of frequent opening.The facility opens at 10am. A follow up inspection will be done to ensure that coolers are capable of maintaining a temperature of 4C/40F or COLDER.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Staff are using the steam table to reheat food items. The steam table is very slow in heating food. Food must be reheated in the microwave to a temperature of 74C before placing it on the steam table. **The cheese cooler was at 8C. Temperature logs showed that the cooler was at 4C at opening and had consistently maintained temperatures below 4C. The operator was directed to monitor the cooler to ensure that it is in good repair and capable of maintaining temperatures below 4C.ACTION REQUIRED GOING FORWARD1) All food items must be reheated in the microwave to a temperature of 74C/165F before placing them on the steam table2) A probe thermometer shall be used to verify that the food is actually reheated to the 74C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting at the back of the facility. Please replace the light fixtures at the back of the facility for proper lighting
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