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Subway 36367

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

11 inspections

  1. 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.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Monitoring Inspection

    0 infractions

  11. 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.