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Subway

10036 Jasper Avenue NW Edmonton AB T5J 2W2 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 28, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 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?

  • 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 once on June 10, 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?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • The light in the walk-in cooler was not functional. ACTION REQUIRED: service the light in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025-06-10The front paper towel dispenser was functional and stocked with paper towel. The hand sink in the back (next to the 3-comp sink) did not have a paper towel dispenser - staff stated it had been removed in order to be replaced. Anticipated to be installed in the afternoon. ___________________ 2025-05-29Paper towel dispensers were not functional. Loose rolls of paper towels were available at the hand sinks.ACTION REQUIRED: repair the paper towel dispensers.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers were not functional. Loose rolls of paper towels were available at the hand sinks.ACTION REQUIRED: repair the paper towel dispensers.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration in the facility was not maintaining temperature at or below 4C - temperatures of food were very variable. The air conditioning in the facility was not working resulting in the facility being 30-38C. ACTION REQUIRED: -Consider baking bread at an alternative location until the a/c in the building is repaired and/or outdoor temperatures decrease-Put bags of ice in the coolers -Monitor food temperatures closely. Discard any foods that have been at or above 4C for greater than 2 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers were not functional. Loose rolls of paper towels were available at the hand sinks.ACTION REQUIRED: repair the paper towel dispensers.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration in the facility was not maintaining temperature at or below 4C - temperatures of food were very variable. The air conditioning in the facility was not working resulting in the facility being 30-38C. ACTION REQUIRED: -Consider baking bread at an alternative location until the a/c in the building is repaired and/or outdoor temperatures decrease-Put bags of ice in the coolers -Monitor food temperatures closely. Discard any foods that have been at or above 4C for greater than 2 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispensers were not functional. Loose rolls of paper towels were available at the hand sinks.ACTION REQUIRED: repair the paper towel dispensers.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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