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Subway

114 - 11988 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 24, 2026, found no infractions.

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

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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 17, 2026. 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 once on September 16, 2024. 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 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 3 times across 2 separate inspections, most recently on September 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket located by the handwashing sink at the front service area measured 100 ppm.The sanitizer bucket was discarded, and fresh quat sanitizer solution was dispensed into the bucket at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed using hand sanitizer in place of handwashing prior to wearing a pair of disposable gloves.The food handler was advised that hand sanitizer is not a substitute for proper handwashing and was instructed to wash their hands immediately before wearing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the food preparation cooler measured 9°C. Cheese in the food prep cooler was immediately moved to the walk-in cooler. Cut produce prepared for the day was stored in the cooler.Fix the food preparation cooler.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff was storing personal items such as purses, water bottles and personal hygiene products like Vaseline. -Ensure that personal items are not being stored with the food storage. Please make sure that there is separate storage for personal items and food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat balls were at 56 C in the hot holding unit.The operator increased the dial for the hot holding and checking it after some time, the temperature was found to be 63 C.-Ensure that the temperature for high-risk food such as the meat balls is at 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were expired in May 2024. The operator discarded the old test strips and the new test strips were valid till October 2024.-Ensure that the Quat test strips are always up to date.
    • 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?
      • " OUTSTANDING VIOLATION"No pest control measures or records available in facility.**Ensure adequate pest control measures are in place and monitor and maintain records on site at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training certificate had expired.-Ensure that the food handling certificate is valid and not expired.
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