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Quiznos

9304 137 Avenue NW Edmonton AB T5E 6C2 · Food - General

Official record from Alberta →

Inspection summary

Quiznos has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on August 27, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on August 27, 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 April 8, 2026. 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 4 times across 4 separate inspections, most recently on August 27, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 1, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Demand Inspection

    2 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?
      • A gap was observed at the bottom corner of the back door. Please repair or replace to ensure gap is closed off.In house pest control records were available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the back kitchen was poor - two sets of lights were burnt/out. Increase lighting to highlight all areas of the kitchen.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin containing meatballs was observed to be placed on top of the hot holding unit. Operator indicated that it was being defrosted and will be placed in the hot holding unit. All high risk foods must be properly temperature controlled at 4C or less. Alternatively, it can be at 60C or higher. Reheating must occur and reach 74C before it can be hot held at 60C. The meatballs were out for 10 minutes and operator was instructed to reheat using the microwave.Items in the hot holding unit were at 53C. Operator indicated it was turned down. It is important to keep hot food at 60C or higher. Use thermometer to verify. Operator was instructed to turn up the heat setting.
    • 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?
      • A gap was observed at the bottom corner of the back door. Please repair or replace to ensure gap is closed off.In house pest control records were available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the back kitchen was poor - two sets of lights were burnt/out. Increase lighting to highlight all areas of the kitchen.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 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?
      • A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed beneath the shelving in the corner in the back. Ensure that the indicated area is cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink soap dispenser was non-operational at the time, staff were using a bottle of dish soap in the interim. Please repair or replace soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the back kitchen was poor. Many lightbulbs were burnt. Increase lighting throughout the kitchen. It must be bright to allow visual inspections of the kitchen without the use of other tools/equipment.

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