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Subway 22571

11109 101 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Subway 22571 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on July 23, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on January 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 23, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 9, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on February 22, 2024. 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • At the time of inspection, it was observed that food items and sanitizing solutions were being relabeled without being replaced or renewed. This practice may result in the continued use of products beyond their intended shelf life or effective usage period.It is recommended that the facility prepare food items and sanitizing solutions in small batches as needed. Any unused portions should be discarded once the designated holding or usage time has expired and replaced with freshly prepared products to ensure food safety and sanitizer effectiveness.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 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?
      • Pest control records were not maintained or available.Ensure pest control records are maintained and are available for review during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooling unit located below the toaster is currently non‑functional and not in use.Inspect and repair the unit or replace/remove it from the facility if repair is not feasible.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the soup was found to be at 47.8°C at the front prep line. The cause of this temperature was that the water level in the hot holding unit was not in contact with the base of the soup insert. The leftover soup was discarded by staff.Ensure the soup is held at a temperature above 60°C. Make sure the water level is sufficient to touch the base of the insert, and add water as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure the whiteboard at the prep line is wiped with a sanitizing solution every 2-4 hours to maintain the surface free from contamination and ensure proper hygiene.Staff wiped the surface upon request.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements has not been met. No one working at this site has completed a food safety course.Ensure at least one person working at this site complete an Alberta approved food safety course.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handler microwaved soup and did not check the temperature of the soup afterwards. Temperature of soup was 63 Deg C. Food handler was instructed to continue reheating the soup until temperature reached 74 Deg C.Ensure when soup is reheated, the temperature of soup must reach 74 Deg C or hotter before placing it in the hot holding unit. Whenever soup is reheated, always use a thermometer to verify temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Empty cardboard boxes are:1. blocking the fire exit door2. flatten boxes on the floor are creating a slipping and tripping hazardEnsure empty cardboard boxes are stored/handled in an manner that does not create a nuisance.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements has not been met. No one working at this site has completed a food safety course.Ensure at least one person working at this site complete an Alberta approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Womens washroom: light is flickering on & off.Ensue washroom has adequate lighting.

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