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Subway 11338

7 - 11440 Braeside Drive SW Calgary AB T2W 3N4 · Food - General

Official record from Alberta →

Inspection summary

Subway 11338 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on May 7, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 July 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in back prep area for the meat slicer.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured more than 1000 ppm in sani-pail located in front prep area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of perishable foods stored in front meat prep cooler was: chicken at 8.4C, beef 9.6C, sliced cheese at 8.6C, pork at 8.4C, capicola meat at 8.9C.b) Internal temperature of rice and shredded cheese stored in second prep cooler located in front prep area was 9C. Requirement:-Ensure that perishable foods under refrigeration are stored at 4 C or less.-Move chicken, beef, capicola, porksliced cheese, rice and shredded cheese to back prep cooler.-Adjust the temperatures of both front prep coolers to maintain internal temperature of perishable foods at 4C or less.

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