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Subway 14591

137 Banff Avenue Banff AB T1L 1A7 · Food - General

Official record from Alberta →

Inspection summary

Subway 14591 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on September 25, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 25, 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 25, 2026. 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?

  • 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 6 times across 4 separate inspections, most recently on September 25, 2026. 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?

  • 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 November 20, 2024. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front counter refrigerator (across from main production line) does not appear to be holding food at or below 4C at all times and ice build-up observed on one side. Fridge temperature may have been raised due to ice build-up. Ensure any hazardous items (cut vegetables, meat) are held at or below 4C.
    • 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?
      • Back door sometimes kept open to manage heat; pest-proof screen door is required if back door is kept open.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small worn spot on floor with exposed wood. Re-seal or replace area of damaged flooring so that it does not collect food or debris.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Signs of water leak noted on ceiling tiles by back door, some ceiling tiles missing. Water may be coming from adjoining restaurant. Replace any missing or damaged ceiling tiles and ensure water leaks are addressed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One fan cover missing in walk-in refrigerator on condenser. Ensure fan is maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles by back door are discolored and may indicate there has been a plumbing leak. No wet tiles/active leaks were observed. Remove damaged ceiling tile and monitor for any additional leaks. Recommend ceiling tiles that are impervious/cleanable.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Under counter fridge across from sandwich line was not working, had been emptied and repairs have been ordered. - Adjust refrigerator and repair if necessary so food remains at or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) One ceiling tile damaged/discolored by walk-in refrigerator. - Remove any ceiling tiles that are damaged and replace.2) Baseboard deteriorating by the 3-compartment sink.- Repair baseboard so area is cleanable.3) Floor is damaged/non cleanable by dry storage shelving and by back sinks. - Re-seal floor where tiles are damaged.4) The is a large gap in the baseboards underneath the hand sink. - Repair the gap, replace the baseboards if necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The hot water tap at the hand sink was leaking.- Please repair the tap and ensure that the plumbing is in good repair.2) The back mop sink was clogged and was full of water. - Ensure the sink is repaired and the plumbing system is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some dirt was visible under the main preparation line. - Clean under food preparation areas as often as necessary.

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