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Subway 18312

847 17 Avenue SW Calgary AB T2S 0B7 · Food - General

Official record from Alberta →

Inspection summary

Subway 18312 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on September 5, 2025, found no infractions.

1 of 6 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: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on September 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 24, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 4 separate inspections, most recently on October 1, 2024. 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?

  • 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 November 16, 2023. For example: Do food handlers at the facility have adequate food safety training?

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. 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 north food preparation cooler was not functioning. Internal food temperatures of food in this cooler measured between 10.9 to 15 degrees Celsius.Perishable food was discarded. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of soup being held hot measured 48 degrees Celsius.Soup was discarded. Hot holding unit is not functioning. Do not use until it can maintain hot food at 60 degrees Celsius or higher.
  3. Risk Management 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?
      • Grease trap was last cleaned/ serviced September 5, 2023. Records show the FOG layer was 50% and the solids layer was 50%. The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was last cleaned/ serviced March 29, 2024. Records show the FOG layer was 30% and the solids layer was 50%.The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.
  4. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - No pest control records maintained onsite.*Please maintain the pest control records on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was last cleaned/ serviced September 5, 2023. Records show the FOG layer was 50% and the solids layer was 50%. The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was last cleaned/ serviced March 29, 2024. Records show the FOG layer was 30% and the solids layer was 50%.The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was last cleaned/ serviced September 5, 2023. Records show the FOG layer was 50% and the solids layer was 50%. The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meatballs in the hot holding unit measured between 23-35 degrees Celsius. Internal temperature of chicken noodle soup in the hot holding unit measured 49.6 degrees Celsius.Items had been put into hot holding approximately one hour prior. Instructed staff to reheat both items to at least 74 degrees Celsius before placing back into hot holding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff stated that hot food items are reheated to between 60 to 74 degrees Celsius.Hot perishable food must be reheated to at least 74 degrees Celsius before transferring food to hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was last cleaned/ serviced September 5, 2023. Records show the FOG layer was 50% and the solids layer was 50%. The combined total of FOG and solids should add up to 25% at most. Additionally, grease interceptors should be serviced once a month.

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