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Subway 30088

174 - 8888 Country Hills Boulevard NW Calgary AB T3G 5T4 · Food - General

Official record from Alberta →

Inspection summary

Subway 30088 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on April 17, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 April 14, 2026. 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 January 9, 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 January 9, 2025. 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 April 17, 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 once on April 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board below the veggie slicer had deep grooves, no longer smooth, easy to clean and sanitize. Remove and replace. All food contact surfaces must be smooth, easy to clean and sanitize.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Accumulation of dried food residue on the counters in the back. Operator noted buns were being prepared earlier. There were onions and green peppers stored directly on these surfaces at the time of inspection. The surface that come into direct contact with food must be cleaned and sanitized at least every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water flow at the front handwashing sink was minimal and insufficient for proper handwashing.- Please fix or replace faucet immediately. - All handwashing sinks must be in a good state of repair, supplied with hot and cold running water to facilitate handwashing,.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board below the veggie slicer had deep grooves, no longer smooth, easy to clean and sanitize. Remove and replace. All food contact surfaces must be smooth, easy to clean and sanitize.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Quat sanitizer was prepared at the time of inspection.*The operator mentioned that they had prepared a sanitizer solution in the morning and had just discarded it.**A new sanitizer solution was prepared by the operator which was tested at 200ppm.-Ensure that the Quat sanitizer is always prepared at the time of food handling and the concentration is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the display prep cooler,*The chicken in the insert was measured at 8.3 degrees C.*Ham at the top was measured at 8.2 degrees C*Habanero cheese was measured at 8.6 degrees C *Mozzarella cheese was measured at 6.5 degrees C.*Tomatoes were measured at 9.4 degrees C.**The chicken, Ham, the Habanero cheese and the tomatoes were discarded by the operator.**The mozzarella cheese was placed inside a working cooler.-Ensure that the perishable food items are stored under refrigeration at 4 degrees C or less.
    • 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 traps or measures were observed in the facility.-Ensure that the pest control measures are being maintained inside a facility.
    • 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?
      • The food permit was not displayed. The food permit was displayed at the front by the operator.-Ensure that the food permit is displayed in a conspicuous place where it is visible to patrons.
  4. 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?
      • 1) Two lights above the equipment in the front prep area were burnt out. Fix the lights.2) A cloth was placed underneath the sink stopper to prevent the water from leaking at the dishwashing stink.Provide a new sink stopper.

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