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Subway 14757

103 - 4812 50 Street Athabasca AB T9S 1C9 · Food - General

Official record from Alberta →

Inspection summary

Subway 14757 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on September 28, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 June 15, 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 once on June 15, 2026. 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 4 times across 4 separate inspections, most recently on June 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT based sanitizer solution in the three-compartment sink and in the sanitizer, pails were observed to be at 100 ppm. QUAT based sanitizers are required to be at 200 ppm to ensure adequate sanitization of food contact equipment. The operator replaced and re-tested the sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread loaves in the freezer were observed to be unwrapped and left on the freezer shelf. All food is required to be stored in a way that protects from contamination. The operator wrapped the loaves in saran wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Clam chowder in the hot-holding unit was measured at 49 °C. Operator confirmed the product had been held at this temperature for more than two hours. All potentially hazardous foods must be maintained at 4 °C or below or 60 °C or above to prevent bacterial growth. The operator discarded the chowder at the time of inspection.2. Coffee cream at the coffee station was observed to be at 14c. Operator confirmed that the cream had been sitting out for longer than 2 hours. All potentially hazardous foods must be maintained at 4 °C or below or 60 °C or above to prevent bacterial growth. The operator discarded the cream.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler handles on the kitchen line were observed to have a buildup of food debris. All surfaces used in food contact are required to be maintained in a clean and sanitary manner to prevent bacterial growth. The operator cleaned and sanitized the door handles.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dead beetles were observed by entrance of facility.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dead flies observed along the light fixtures in back dry storage area. 2. Refrigeration side vents observed with dust build-up beneath sandwich service areas. Staff were correcting items at time of inspection.
  8. Demand Inspection

    0 infractions

  9. 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?
      • Light covers situated by hand sink are missing. Please ensure light covers are equipped to ensure protection in the event of a bulb breakage.

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