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Quiznos Subs

220 - 85 Shawville Boulevard SE Calgary AB T2Y 3W5 · Food - General

Official record from Alberta →

Inspection summary

Quiznos Subs has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on March 12, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 3 separate inspections, most recently on March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on January 27, 2025. 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 2 times on December 7, 2023. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution located in the prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese moved from cooler to the warmer without reheating was 15C.Requirement:Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher.Cheese at 15 C was discarded
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced turkey stored in insert of prep cooler was 8.3 CRequirement: Ensure that perishable foods under refrigeration are stored at 4C or less.Sliced turkey was moved to walk in cooler during 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?
      • Floor under hand washing sink was lined with a mat making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove mat from the floor.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels on chocolate squares repackaged onsite were missing info: date of repackaging, business name and address etc.Requirement:Ensure that labels contain info about name of product, repackaging date, business name and address of repackaging facility etc.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was not confining her hair.Requirement: Ensure that food handler confine their hair suitably to prevent contamination of food by hair.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls in the warmer was 50CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Meat balls were reheated to 74 C before storing back in the warmer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelf in walk in cooler was rusted making surface rough.Requirement:Refinish the shelf to have smooth surface.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were not provided on packaged bars stored in the display cooler.(Repeat violation from previous inspection)Requirement:Ensure that labels are provided on packaged food indicating name of the product, source (business name and phone number) packaging date, storage conditions like "keep refrigerated" etc.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in the sink for utensils.(Repeat violation from previous inspection)Requirement:Provide sanitizer solution in one of the sinks for utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sides of display cooler located towards customer's area were damaged.(Repeat violation from previous inspection)Requirement:Repair sides of display cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was leaking in the prep cooler and accumulated on the bottom shelf of this cooler.Requirement:Repair the prep cooler to stop leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on the vent of display cooler.b) Dirt buildup on floor between equipment in front and back area.c) One of the two customer's washroom was out of order and non- operational.Requirement:a) Clean the above noted areas.b) Repair the washroom to make it operational.

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