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Subway 14842

3 - 275 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General

Official record from Alberta →

Inspection summary

Subway 14842 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on March 30, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 2 times across 2 separate inspections, most recently on May 14, 2025. 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 January 12, 2024. 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 May 14, 2025. 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?

  • 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 once on March 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 April 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Interior metal covering on closet door located under back counter in front prep area was detached.Requirement:Repair the closet door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A box containing single use straws was stored along with garbage bin in the closet under pop station.Requirement:Do not store straws along with garbage bin to prevent contamination.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in back prep area.(Repeat violation from previous inspection)Requirement: Provide ready to use sanitizer solution in back prep area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint has peeled off the shelves located under counter in back prep area and lined with subway wrapping paper.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelves. Refinish the shelves to have smooth surface.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for surfaces in back prep area.b) Cleaning cloth was kept on the counter after use in back prep area.c) Bleach sanitizer solution spray bottle for the slicer was empty.Requirement:a) Provide ready to use sanitizer solution in back prep area.b) Soak cleaning clothes in sanitizer solution in between use.c) Provide bleach sanitizer solution in the spray bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in front prep area was empty.Requirement:Provide paper towels in the dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Interior closet door metal panel located under counter in front prep area was detached.Requirement:Repair the closet door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves under counter in back prep area were lined with worn out paper.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelves.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Closet doors under counter in front prep area were broken and repaired by using tape.(This is repeat violation from previous inspection)Requirement:Repair/replace closet doors. Do not use tape to repair surfaces /doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in freezer floor was rusted making surface rough.(This is repeat violation from previous inspection)Requirement:Refinish the walk-in freezer floor.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of broccoli cream soup stored in the warmer was 43C, meat balls were at 39 C, marinara sauce was at 43C.Requirement:Do not store any perishable food in this warmer until temperature is maintained at 60 C and higher.broccoli cream soup, meat balls and marinara sauce were discarded.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Closet doors under counter in front prep area were broken and repaired by using tape.Requirement:Repair/replace closet doors. Do not use tape to repair surfaces /doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in freezer floor was rusted making surface rough.(This is repeat violation from previous inspection)Requirement:Refinish the walk-in freezer floor.

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