Quiznos Subs
101 - 8301 99 Street Clairmont AB T0H 0W0 · Food - General
Inspection summary
Quiznos Subs has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on December 31, 2025, recorded 1 infraction.
1 of 4 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: Pests, Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 times across 2 separate inspections, most recently on April 2, 2025. 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?
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 December 31, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
4 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solution bucket showed no concentration on the test strips.The staff replaced the sanitizer solution and test strip showed 200-400ppm concentration.Ensure all the sanitizer solutions are tested and replaced regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. Meatballs (found in one of two hot-holding units) measured 25.2 Degrees Centigrade. It was later revealed that a new batch of this product was inserted into this appliance due to them running out during the lunch rush. This product was not properly re-heated to 74c/165F prior to placing within this appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Since this product was recently placed within this appliance, remove this product and re-heat to 74c/165F as is required. Once this temperature has been achieved, insert this product back into the hot-holding appliance.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 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?
- At time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests. Records / documentation appear to be kept up-to-date and available for review - SATISFACTORY.2. Some entrance doors were not properly sealed between both doors and thus can allow the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have all applicable entrance doors re-sealed.*****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 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?
- At time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests. Records / documentation appear to be kept up-to-date and available for review - SATISFACTORY.2. Some entrance doors were not properly sealed between both doors and thus can allow the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to have all applicable entrance doors re-sealed.
- 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?