Subway 33431
430 - 5 Giroux Road St. Albert AB T8N 6J8 · Food - General
Inspection summary
Subway 33431 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 9, 2025, recorded 2 infractions.
4 of 5 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: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on May 9, 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 May 9, 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.
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The sanitizer had not been made up and the staff was serving customers. The sanitizer in the back was 50ppm (discussed with staff afterwards and it was left over from last night). Staff made up a new sanitizer for the cleaning cloth containers during the inspection and put the cloths in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The soup was in the hot holding unit (temperature was 45C). Discussed with staff that the hot holding unit was just that was for hot holding but the soup should be re heated or cooked to a minimum temperature of 74C before being put in the hot holding unit. The hot holding unit should not be used for reheating. Temperature of the soup was up to 60C by the end of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
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