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Quiznos 5594

260 - 700 St. Albert Road St. Albert AB T8N 7A5 · Food - General

Official record from Alberta →

Inspection summary

Quiznos 5594 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 24, 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 once on January 9, 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 7 times across 6 separate inspections, most recently on September 11, 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 3 separate inspections, most recently on July 27, 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.

10 inspections

  1. Risk Management 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?
      • Repeated Violation: 2026-06-24: Floor was observed with cracked/broken tiles at the back. 2025-03-13: There were cracked / broken floor tiles in the back food area that created uncleanable areas. Discussed during the inspection.
  2. Demand Inspection

    2 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?
      • Repeated Violation: 2026-06-24: Floor was observed with cracked/broken tiles at the back. 2025-03-13: There were cracked / broken floor tiles in the back food area that created uncleanable areas. Discussed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was a water residue build up under the drink machine. Investigated and there was a pipe underneath with condensation present that appeared to be dripping on the counter. Discussed that the area had to be cleaned and maintained in a sanitary condition. Operator thought that there was supposed to be an insulated cover on the pipe.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • No recent food safety records were available for review. Last check was completed on March 29, 2026. An AHS template for food safety checklist was provided to operator via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired quats test strips were found in the facility (Exp: June 15, 2020). Operator was advised to obtain valid test strips.
    • 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?
      • No pest control documents were available for review at the time of 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?
      • Repeated Violation: 2026-06-24: Floor was observed with cracked/broken tiles at the back. 2025-03-13: There were cracked / broken floor tiles in the back food area that created uncleanable areas. Discussed during the inspection.
  4. Monitoring Inspection

    2 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?
      • ***There were cracked / broken floor tiles in the back food area that created uncleanable areas. Discussed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was debris present on the floor under the back storage shelving (mostly onion skin bits).
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink could not be used due to plumbing concerns. Sink leaked to the floor if used. Provide soap and paper towels at the 2-compartment sink for handwashing until the front handwashing sink is repaired.Ensure the handwashing sink is repaired and maintained in good working condition.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink could not be used due to plumbing concerns. Sink leaked to the floor if used. Provide soap and paper towels at the 2-compartment sink for handwashing until the front handwashing sink is repaired.Ensure the handwashing sink is repaired and maintained in good working condition.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler closest to the door appeared incapable of maintaining the safe temperatures. It was not in use at this time.
  9. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler closest to the door appeared incapable of maintaining the safe temperatures. It was not in use at this time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written procedures were discussed and are to be maintained. Sample schedule had been received.
  10. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***the front line cooler (closest to the public entrance) was 8C. Cooler should be capable of maintining 4C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written procedures were discussed and are to be maintianed along with temperautre records and sanitizer concentrations on a daily basis. Sample schedule was provided with this report.
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