Subway 11455
4639 59 Street Stettler AB T0C 2L1 · Food - General
Inspection summary
Subway 11455 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on February 9, 2026, found no infractions.
4 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.
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 February 4, 2026. 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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold storage temperatures were observed to be satisfactory. Two soups on the back counter were observed to be at satisfactory temperatures.3 different food items were being hot held on the sandwich line and they were not being held at 60 C +. Two separate meatballs had the internal temperature taken both with my thermometer and the thermometer the staff use, and the temperature was <60 C with both thermometers. Staff immediately placed the items in the microwave to reheat to 74 C. I recommend taking the morning hot holding temperature about two hours after foods have been placed into the hot holding unit. This will allow adequate time to ensure that the equipment is set properly to maintain foods at 60 C+ and prevent foods from potentially being discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions