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Subway

103 - 11625 Elbow Drive SW Calgary AB T2J 0S2 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 9, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 5 times across 5 separate inspections, most recently on September 9, 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 November 17, 2023. 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 once on June 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 19, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 November 17, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Demand 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?
      • The cracks and holes located just outside the main door, were partially filled, cracks and holes were still noted, which can provide hiding/ breeding places for ants.Requirement: Seal all cracks and holes located just outside the main door
  2. Risk Management 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?
      • The cracks and holes located just outside the main door, were partially filled, cracks and holes were still noted, which can provide hiding/ breeding places for ants.Requirement: Seal all cracks and holes located just outside the main door
  3. 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) One live ant was observed sticking at pop stationb) There are big cracks and holes on floor just outside the main door, which can provide hiding/ breeding places for ants.c) Pest control inspection report was for 4/2/2026 Requirement:a) Seal all cracks and holes located just outside the main door and also seal other entry points for ants.b) Contact pest control company for the treatment to resolve ants' issue.c) Conduct pest control inspection after the treatment is done and provide this report to the health inspector.d) Maintain pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was accumulated on floor near the pop station, staff stated that this water is leaking from the pop machine.Requirement:Repair the pop machine to stop leakage.
  4. Monitoring Inspection

    0 infractions

  5. Demand 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?
      • a) There are big cracks and holes on floor just outside the main door, which can provide hiding/ breeding places for ants.b) Pest control inspection report was for January-2025.(Repeat violations from previous inspection)Requirement:a) Seal all cracks and holes located just outside the main door and also seal other entry points for ants.b) Contact pest control company for the treatment to resolve ants' issue.c) Conduct pest control inspection after the treatment is done and provide this report to the health inspector.Maintain pest control records on monthly basis.
  6. Demand 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?
      • a) Two ants were noted at the pop station and a few on floor close to this pop station.b) There are big cracks and holes on floor just outside the main door, which can provide hiding/ breeding places for ants.c) Pest control inspection report was for January-2025.Requirement:a) Clean and disinfect affected areas.b) Seal all cracks and holes located just outside the main door and also seal other entry points for ants.c) Contact pest control company for the treatment to resolve ants issue. Conduct pest control inspection after the treatment is done and provide this report to the health inspector.Maintain pest control records on monthly basis.
  7. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit not displayed where it is easily visible to the patrons. **Ensure food handling permit is displayed.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and single use lids were stored in the closet under hand washing sink.Requirement:Do not store food and dishes under sinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pepperoni stored in insert of prep cooler was between 8C-9C, Ham was at 9.1C, sliced cheese at 8C, provolone cheese 9C.Requirement:Ensure that perishable foods under refrigeration. are stored at 4C or less. Adjust the temperature of the cooler.Pepperoni, ham and cheese were moved to walk in cooler during inspection.

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