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Subway 11117

8 - 4624 Varsity Drive NW Calgary AB T3A 2L9 · Food - General

Official record from Alberta →

Inspection summary

Subway 11117 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on June 15, 2026, recorded 1 infraction.

None of the 3 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 and Cleaning and sanitizing.

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 June 15, 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 once on February 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 14, 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meatballs in the hot holding unit were measured around 18C. The hot holding unit was around 45C. The staff was reheating the meatballs in the steam table.The staff was instructed to reheat the meatballs above 74C immediately in the oven.Reheat the high risk foods rapidly above 74C. The hot holding unit must be able to maintain 60C prior to use.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the front red bucket was measured at 0 ppm.The operator prepared a new solution which was tested at 200ppm.-Ensure that the Quat sanitizer solution is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the inserts,Beef was measured at 7 degrees CChicken was measured at 8 degrees CWhite cheese was measured at 9 degrees C.Cheddar cheese was measured at 9.3 degrees CHabanero cheese was measured at 8.9 degrees C.Turkey was measured at 7 degrees C.Tuna was measured at 6.9 degrees C.Bacon was measured at 9 degrees C.Salami was measured at 9 degrees C.*All the meats and cheeses were placed inside a working cooler.Spicy pork meat was measured at 12.3 degrees Brisket was measured at 12.1 degrees CCold cut was measured at 11.8 degrees C.* Pork, brisket and cold cut was discarded.-Ensure that all the perishable food under refrigeration is measured at 4 degrees C or less.-Store all the perishable food under the insert fill line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on the side wall under the 3-compartment sink.-Fix the baseboards.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods such as breaded chicken and steak stored in the front prep cooler were measured at 12.5-13.5 and 8.5 respectively. - Breaded chicken was discarded. - All high-risk foods must under refrigeration must be stored at a temperature of 4C or less. - Do not foods in certain areas if the cooler cannot maintain temperature in those areas. If staff are leaving food out at room temperature to thaw before transferring them into the cooler, retain them on proper thawing methods. Thaw foods in the cooler, under running cold water, or in the microwave if being cooked or consumed immediately after.

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