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Subway 15727-1

8020 Sparrow Drive Leduc AB T9E 6S7 · Food - General

Inspection summary

Subway 15727-1 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on January 15, 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 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler (located under the meat slicer) was 11°C-13°C. The internal temperature of the vegetables was below 7°C. These were moved to another cooler. The internal temperature of the tuna was 18°C. The staff discarded the tuna at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the prep cooler (located under the meat slicer) was 11°C-13°C. Please ensure that the prep cooler temperature are maintained below 4°C..
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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