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Subway 18312

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

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.