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Subway 21159

16 - 69 Dunlop Street Red Deer AB T4R 2M2 · Food - General

Official record from Alberta →

Inspection summary

Subway 21159 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on December 15, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on March 6, 2025. 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 June 28, 2024. 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 once on March 6, 2025. 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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats in the sanitizer sink was at 400ppm when it should be at 200ppm. Please have the pump adjusted on the dispenser and in the meantime, add water to the sink to decrease the concentration and verify it using the available test strips.
    • 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 renovations to the front and back end have mostly been completed. New walls (ceramic and vinyl puck board), stainless steel counters and other surfaces have been installed.The only area that remains unfinished is the end of the half-wall between the front and back areas leaving it as bare drywall. Please ensure this area is finished off so that it is smooth and easy to clean. Staff indicated this work would be completed in the next few days.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available near the prep areas. Staff indicated that they have been told to use the sanitizer directly from the sinks rather than keeping a spray bottle or wiping cloth bucket near the prep stations. Sanitizer should be readily accessible to encourage frequent use on clean-in-place equipment and food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Norlake Freezer: -19CDelfield Freezer: -25CSandwich Prep Tables: 4.2C & 3.6CHot Holders: 66.7CWalk-in Cooler: 7.8CAt the start of the inspection, the walk-in cooler was at 10.8C. After the door had been left closed for about half an hour, it dropped to 7.8C and appeared to be continuing to drop. Since there is no other cooler in the restaurant, staff are in & out of the walk-in frequently through the day which puts a pressure on the condenser to maintain temperature. Coolers must consistently be at 4C or less to prevent bacterial growth in high risk foods. Please monitor the walk-in cooler to ensure that it drops to 4C and stays there.

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