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Subway

1 - 1216 16 Avenue NW Calgary AB T2M 0K9 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 12, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 7, 2023. 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 June 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on June 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on June 10, 2025. 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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer temperatures were measured at -6 degrees. Freezers should typically maintain a temperature of -18 °C or lower to keep food fully frozen and prevent bacterial growth through partial thawing or quality deterioration.**Please adjust the freezer settings or get the unit repaired.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was measured at 10.6 degrees C.* Perishable food such as Salami, turkey, ham and peperoni was measured at 8 degrees C.**The food was asked to be placed inside the walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the cooler until it gets fixed.-Ensure that the perishable food is not stored above the insert fill line.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired.-Obtain valid Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several subway stickers found on the surfaces of the slicer. - Remove and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris under the storage shelves are the back.- Clean and maintain in a clean and sanitary manner at all times.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several subway stickers found on the surfaces of the slicer. - Remove and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris under the storage shelves are the back.- Clean and maintain in a clean and sanitary manner at all times.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaging boxes were stored directly on the floor under the cash register area. - Do not store on the floor to prevent contamination. Store at least 6 inches off the floor.
    • 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?
      • ***Recurrent Violation***1) One dead mouse found under the cash register area. 2) Mouse droppings found under the shelves in the back storage area and under the handwashing sink in the front. - Clean and sanitize the area. Facility must increase the number of traps and the frequency of services by a professional pest control company to eliminate the presence of pests in the facility. Seal all entry points into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Observed a large gap in the wall under the handwashing sink in the front. Facility management had attempted to close the gap using a T-shirt. Mouse droppings were found in this area. Please fix properly. Seal all points of entry to prevent the entry pest into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Recurrent Violations***1) Miscellaneous items such as plywood and cardboard boxes are stored in the limited storage area of the back preparation area. - Remove any clutter and items that do not belong to a food facility. 2) Observed an accumulation of debris under the storage shelves are the back and to the left side of the preparation table by the 3-compartment sink.- Clean and maintain in a clean and sanitary manner at all times.
  5. Demand Inspection

    3 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?
      • 1) One dead mouse found under the cash register. - Clean and sanitize the area. Obtain the services of a professional pest control company and to eliminate the presence of pests in the facility.- Maintain a record of pest control reports on-site for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Observed a large hole in the wall under the 3-compartment sink in the back preparation area. 2) Walls in the back preparation area are pitted. - Fix the hole in the under the sink and pitted walls in the kitchen. 3) Loose metal panel on the floor of the walk-in cooler. Surfaces below the panel are rusted. 4) Loose vinyl baseboard around the walk-in cooler and freezer. - Please fix. All areas of the facility must be in a good state of repair. 5) Faucet at the 3-compartment sink is leaking. Please fix. All plumbing fixtures at the facility must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Miscellaneous items such as plywood and 2x4 are stored in the limited storage area of the back preparation area. - Remove any clutter and items that do not belong to a food facility. 2) Observed an accumulation of debris under the storage shelves are the back and to the left side of the preparation table by the 3-compartment sink.

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