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Subway 16414

11002 Rainbow Boulevard High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Subway 16414 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on September 24, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 September 24, 2024. 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 September 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket for wiping cloth was measured at 100 ppm < 200 ppm at the time of inspection. Operator changed Quats sanitizer and it was measured at 200 ppm. Ensure Quats sanitizer is changed at least every 2 hour or more often if needed. Check with Quats pH test strip and record it on your cleaning schedule.Meat slicer is cleaned and disinfected using chlorine-based SANI STATION sanitizer packets, individual package (14 g/0.5 oz). Operator has chlorine test strips to do spot check, Minimum chlorine sanitizer 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich preparation display cooler was left open at the time of inspection. Instructed operator to have lids on/keep outside display cover closed to keep higher risk food at 4 C or colder when there are no customers prior to meal rush hours. Cooked beef in stainless container with a lid on was measured at 4.4 C inside front sandwich display cooler.Hot holding for soup: 61.6 C > 60 C; 60.8 C > 60 C.Reach-in cooler: 4.4 C.Walk-in freezer: -15.2 C; Walk-in cooler: 2.4 C < 4 C.Temperature log sheet recorded daily.

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