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Subway 36367

7143 Winterburn Road NW Edmonton AB T5T 4K2 · Food - General

Official record from Alberta →

Inspection summary

Subway 36367 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 times across 5 separate inspections, most recently on May 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 2, 2023. 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?

  • 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 September 16, 2026. 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?

  • 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 May 5, 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.

13 inspections

  1. Risk Management 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?
      • Washroom (closest to kitchen) handwashing sink was observed to have little to no water flow, preventing effective handwashing.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom (closest to kitchen) handwashing sink was observed to have little to no water flow, preventing effective handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following areas:- Retail storage space for individual bags of chips- Drink area holder for individual packets of salt, pepper, sugar and coffee lids
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust observed throughout the customer service area and hard to reach surfaces example windows, cooler etc... Please clean and sanitize appropriate areas for safe and sanitary operation of the facility.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was only dispensing about 50-100ppm QUAT residual. Facility to manually add sanitizer for concentrations of 200ppm QUAT residual until dispenser is adjusted.Sanitizer solutions were not prepared on arrival at 1:30pm, the buckets were dry. Ensure staff are preparing a sanitizer solution during start up.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was only dispensing about 50-100ppm QUAT residual. Facility to manually add sanitizer for concentrations of 200ppm QUAT residual until dispenser is adjusted.Sanitizer solutions were not prepared on arrival at 1:30pm, the buckets were dry. Ensure staff are preparing a sanitizer solution during start up.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • May 05, 2026 – The temperature control issue remains unresolved. The ambient temperature of the cooler was measured at 10 °C using two separate dial thermometers inside the unit. Individual food items were probed, and the following internal temperatures were recorded: egg 11 °C, patties 9 °C, and processed peppers 13 °C.Potentially high‑risk food items that had been held above 4 °C for an extended period were discarded during the inspection.Please ensure the cooler is serviced and capable of consistently maintaining 4 °C or below.DO NOT USE this cooler until a satisfactory re‑inspection has been conducted and compliance has been verified.April 28, 2026: The temperature control issue remains unresolved. Food items were individually checked using the facility's probe thermometer. Potentially hazardous, temperature‑time abused food items (including eggs, processed vegetables, and patties) were identified and discarded immediately to mitigate the risk of foodborne illness and to ensure protection of public health.The cooler is a critical piece of equipment in a food facility. Please ensure that a thorough service is carried out and that the cooler is maintained in consistent good working condition to ensure proper temperature control and food safety.February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C.October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand hygiene is a critical control point and is essential to preventing contamination and ensuring food safety.The single‑use paper towel dispenser at the front service line hand sink was empty, with no paper towels available. A paper towel roll was observed on a table at the back, with soiled edges.Please ensure that single‑use paper towels are provided in appropriate dispensers and are available at all times to support proper hand hygiene and food safety.
  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 28, 2026: The temperature control issue remains unresolved. Food items were individually checked using the facility's probe thermometer. Potentially hazardous, temperature‑time abused food items (including eggs, processed vegetables, and patties) were identified and discarded immediately to mitigate the risk of foodborne illness and to ensure protection of public health.The cooler is a critical piece of equipment in a food facility. Please ensure that a thorough service is carried out and that the cooler is maintained in consistent good working condition to ensure proper temperature control and food safety.February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C.October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C.October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is missing in some coolers. Please have thermometer for coolers to monitor temperature.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 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?
      • The pest control record not up to date. Corrected during inspection.

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