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Subway 16377

340 - 800 Shantz Drive Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Subway 16377 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2025. The most recent inspection, on October 20, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 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 3 times across 3 separate inspections, most recently on October 20, 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 7 times across 4 separate inspections, most recently on October 20, 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?

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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The leftmost display cooler does not have a display thermometer to verify food storage temperatures.One of the cabinet coolers in the service line does not have an available display thermometer.Acquire suitable display thermometers to place into cooler units to verify food storage temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard at the corner of the wall adjacent to the handwashing sink is loose from the wall, creating a gap that would be difficult to properly clean as needed. Repair or seal baseboard to render wall surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available onsite for review at the time of inspection. Provide a written sanitation plan for this facility.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The leftmost display cooler does not have a display thermometer to verify food storage temperatures.One of the cabinet coolers in the service line does not have an available display thermometer.Acquire suitable display thermometers to place into cooler units to verify food storage temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard at the corner of the wall adjacent to the handwashing sink is loose from the wall, creating a gap that would be difficult to properly clean as needed. Repair or seal baseboard to render wall surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available onsite for review at the time of inspection. Provide a written sanitation plan for this facility.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The leftmost display cooler does not have a display thermometer to verify food storage temperatures.Acquire a suitable display thermometer to place into cooler unit to verify food storage temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available onsite for review at the time of inspection. Provide a written sanitation plan for this facility.
  4. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelving unit below the back food preparation counter has loose edges and seams in the surfacing material, creating areas that may be difficult to properly clean.Cover or seal edges to ensure smooth and easily cleanable surfaces.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility plans were not provided to district health inspector prior to approval inspection.
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