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Subway 16903

101 - 626 Connaught Drive Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Subway 16903 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 15, 2026. The most recent inspection, on October 19, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on October 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 October 15, 2026. 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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved food grade sanitizer solution has not been supplied to the three-compartment sink yet.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, no sanitizer solution was available at the sanitation sink. Ensure an approved sanitizer solution is prepared, available, and maintained at the required concentration to facilitate proper cleaning and sanitizing of equipment and food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer testing kit was observed available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, the handwashing station in the food preparation area was not supplied with paper towels. Ensure all handwashing stations are adequately stocked with single-use paper towels at all times to facilitate proper hand hygiene practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Renovation materials, cleaning equipment, tools, and packages were present in the dining area, indicating that facility preparation was still underway. In addition, food-contact surfaces within the coolers have not been thoroughly cleaned and sanitized. Ensure all renovation materials and non-essential items are removed from the dining room prior to operation, and thoroughly clean and sanitize all cooler interior surfaces before food storage and service commence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures were not available at the time of inspection.

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