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Subway 30118

14257 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

Official record from Alberta →

Inspection summary

Subway 30118 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on November 4, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 2 separate inspections, most recently on October 29, 2024. 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 2 times on October 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken noodle soup in the hot holding unit was measured at 46C. Meat balls in the same unit measured at 64C.- High risk foods must be held at greater than 60C during hot holding. The soup was reheated to greater than 74C before placing back into the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The undercounter cooler is operating at 11C. The cooler was empty except for several squeeze bottles of dressings. Foods were relocated to the walk-in cooler.- Do not store any foods in the cooler until a temperature of less than 4C is maintained.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine detected in the spray bottle that is used to clean the meat slicer, which staff indicated was several days old. 100 ppm chlorine sanitizer is required.- A new 100 ppm chlorine sanitizer solution was prepared. Prepare the solution on a daily basis.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were being left out on surfaces in the food prep area. All used cleaning rags must be stored in a container of approved sanitizer or be laundered between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The testing strips for the sanitizing solution are expired and need to be replaced.

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