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Subway 13447

8525 20 Avenue Coleman AB T0K 0M0 · Food - General

Official record from Alberta →

Inspection summary

Subway 13447 has been inspected 17 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on September 10, 2026, found no infractions.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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 February 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 8 separate inspections, most recently on October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 6 separate inspections, most recently on February 12, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on February 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 26, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

17 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed cleaning wall behind veg prep table (had dried tomato splatters).Discussed better cleaning behind toilets (contained old toilet paper and cups).Discussed cleaning behind pop machine counter and in the counter underneath the pop machine (slime from water leak).
  5. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pop machine water system had a leak which had puddled in the counter and on the floor. Slime was evident in the puddles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed cleaning wall behind veg prep table (had dried tomato splatters).Discussed better cleaning behind toilets (contained old toilet paper and dirt deposits).Discussed cleaning behind pop machine counter and in the counter underneath the pop machine (slime from water leak).
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was greatly improved.(Please pay attention to washroom doors and light switches.)*Cleaning schedule was not available yet. See template links in intro comments.
  8. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 12: New temperature logs had been printed and posted (shortly before the inspection) but were not used yet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Feb 12: Temperature control of potato rings was not implemented. Staff member seemed unaware of the change.Potato rings found at 24 C (probe), at 2:15, in the same cabinet since the morning. Planned to hold until 10. Product discarded.Feb 10 update: See intro for required handling protocol from Subway.Feb 10:Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Feb 12: Poorly cleaned/soiled food equipment included:- Washed meat slicer had grime on the back of the blade although the top was clean - Washed metal mixing bowls had debris left on them- The plastic wrap box ("Wrap-it") was very dirty with clutter on it and may contaminate products during wrapping.- Veggie slicer was dirty with dry peppers on it and was moved to the sink (should be done immediately after use).Feb 10: Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 12:Minor cleaning was done under the counters. No other substantial changes noted. Feb 10:Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  9. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not current (last updated the week of Jan 21).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded. Operator was uncertain how to handle the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  10. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not current (last updated the week of Jan 21).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Feb 10 update: See intro for required handling protocol from Subway.Feb 10:Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.**Update August 8th**Logs Partially done, will come back to reinspect in 2 weeks.
  13. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.**Update August 8th**Logs Partially done, will come back to reinspect in 2 weeks.
  14. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Update Jan 30** Cleaning has not been completed; Gautam says they have been too busy. Will come back next week**Update complete**Inserts for sauce, and beneath the inserts have buildup of food and sauce. Please clean the noted areas.
  17. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inserts for sauce, and beneath the inserts have buildup of food and sauce. Please clean the noted areas.

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