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Subway

260 - 550 Baseline Road Sherwood Park AB T8H 1Y4 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 1, 2025, found no infractions.

2 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 September 17, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 24, 2024. 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 4 times across 3 separate inspections, most recently on April 21, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 24, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on July 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • A light fixture in the walk-in freezer was missing a protective cover.Please replace the missing cover.
  3. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few pieces of cucumbers were found to be wilted in the front display sandwich prep area. Staff advised to remove items and screen for spoiled food regularly.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Debris appearing to be dried food noted behind the gauge plate of the deli meat slicer in front service area reported to be clean.- Clean and sanitize the deli meat slicer at least every 4 hours after use following proper clean-in-place methods if equipment cannot be removed for dishwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No noted Food Handling Permit posted during the time of inspection. - Post a valid Food Handling Permit in an area easily viewable to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No operational lighting noted in the walk-in freezer at the time of inspection.- Ensure proper lighting levels in facility for sanitation and maintenance. Operator adjusted light bulb to provide adequate lighting within the walk-in freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in walk-in freezer does not have a cover. - Install a cover for the light fixture in the walk-in freezer or shatter proof lighting to prevent potential physical hazards, such as broken glass, from entering food during storage.A ceiling tile was missing above the exterior door at the back of the kitchen with an additional two ceiling tiles ajar in this area. - Replace missing ceiling tile and secure other ceiling tiles to prevent the possible entry of contaminants and pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal scoops stored on cooked meat toppings in sandwich prep cooler. Operator reported scoops are cleaned and sanitized daily at the end of the day. - Remove metal scoops for dishwashing at least every 2 hours to prevent microbial growth and potential cross contamination.Metal equipment piece connected to the counter adjacent to dishwashing area noted to have visible debris build up. -Clean and sanitize the above piece of equipment.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Prep work has been initiated on the facility to accommodate a closure of the facility on November 1, 2023, for approximately one week to allow for an interior renovation of the Restautant.Poly wrap was applied to the wall surface at the entrance to the public washrooms. Raman advised to submit renovation report/plan to ASH for approval.

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