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Subway 39300

3930 17 Street NW Edmonton AB T6T 0C2 · Food - General

Official record from Alberta →

Inspection summary

Subway 39300 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 31, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on October 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 September 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 12, 2024. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automated sanitizer dispenser was dispensing sanitizer at 0 ppm QUATS, and all sanitizer solutions onsite tested at 0 ppm. Manual preparation of sanitizer is required until the dispenser is functioning correctly to ensure a concentration of 200 ppm QUATS is maintained.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods held inside of the hot holding tray inserts recorded 47C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink paper towel dispenser was empty.
  6. Monitoring Inspection

    0 infractions

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