Subway 33154
G - 404 Mayor Magrath Drive N Lethbridge AB T1H 6H7 · Food - General
Inspection summary
Subway 33154 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on March 30, 2026, recorded 1 infraction.
3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 3 separate inspections, most recently on September 10, 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 March 30, 2026. 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 5 times across 5 separate inspections, most recently on October 3, 2024. 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 October 18, 2023. 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?
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.
10 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meatballs measured 49-54°C and was reheated in the microwave during the inspection. Ensure hot foods are held at or above 60.0°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATS sanitizer in sanitizing sink and cloth bucket were measured at 0ppm. Chlorine sanitizer in knife storage container was measured at 0ppm. Operator changed sanitizer solution. Operator indicated sanitizers needed to be changed after busy lunch rush.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATS 0ppm in knife storage upon inspection. Operator dumped solution during inspection and cleaned container. Ensure this solution is changed frequently.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand wash station tap has a leak and is very difficult to turn off. Ensure tap is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility has food and grime build up in hard to reach areas. Please ensure that these areas are cleaned up to prevent pest harborage. April 22 - again, the floor has been cleaned in one area under a counter but not throughout the back.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility has food and grime build up in hard to reach areas. Please ensure that these areas are cleaned up to prevent pest harborage. April 17th - the floor had been cleaned in one area but not throughout the back.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was 0 ppm chlorine in the knife sanitizer bin at the prep table. This was corrected and measured 100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility has food and grime build up in hard to reach areas. Please ensure that these areas are cleaned up to prevent pest harborage. There is food splatter on the wall in the back.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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?
- Facility did not have a copy of their current permit posted.Please ensure the permit is posted where it is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility has food and grime build up in hard to reach areas. Please ensure that these areas are cleaned up to prevent pest harborage.
- 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?
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