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Subway 10653

4 - 728 Northmount Drive NW Calgary AB T2K 3K2 · Food - General

Official record from Alberta →

Inspection summary

Subway 10653 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 5, 2023. The most recent inspection, on November 4, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 October 29, 2025. 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 October 29, 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 October 21, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 21, 2024. 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 November 28, 2023. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two stainless-steel coolers in the main service area are in disrepair. The left stainless-steel cooler measured 9C and the right stainless-steel cooler measured 12C. There was various meat products stored inside. The operator stated the meat products were stored inside the cooler for more than 4 hours. Coolers must maintain a temperature below 4C to prevent the growth of bacteria.Repair the cooler and refrain from storing any food inside. Ensure the temperature of the coolers are regularly checked. The operator discarded the meat products during the 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?
      • There is a gap on the bottom left of the back exit door. The facility must be structurally sound to prevent the entry of pests. Repair/replace the weatherstripping.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two stainless-steel coolers in the main service area are in disrepair. The left stainless-steel cooler measured 9C and the right stainless-steel cooler measured 12C. There was various meat products stored inside. The operator stated the meat products were stored inside the cooler for more than 4 hours. Coolers must maintain a temperature below 4C to prevent the growth of bacteria.Repair the cooler and refrain from storing any food inside. Ensure the temperature of the coolers are regularly checked. The operator discarded the meat products during the 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?
      • There is a gap on the bottom left of the back exit door. The facility must be structurally sound to prevent the entry of pests. Repair/replace the weatherstripping.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both food grade sanitizers chlorine bleach and Quat were being used in the facility.-Bleach used to clean and sanitize the meat slicer was tested at 0 ppm.-Ensure that the sanitizing solutions like bleach solution is at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The ambient temperature of meat cooler was 9.8C.In the meat cooler,* Ham was at 7C*Chicken teriyaki- 8.1 C* Veggie patty - 8 C* Shawarma chicken - 8.1 C2) The ham in the meat slicer was at 10.8C* Sliced Ham placed in the container beside the meat cooler was at 10.4 C.** The food in the meat slicer and the container was put back in the cooler by the operator.** The food in the meat cooler was placed in the different working cooler.- Store the perishable food at 4C or below and ensure that the meat cooler is replaced/fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cooler was not working properly.-Repair/Replace the cooler.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed from the hot water tap at the 3-compartment sink. Please fix. All plumbing fixtures must be in a good state of repair.
  6. Demand Inspection

    0 infractions

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