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Subway

4 - 420 Big Rock Lane Okotoks AB T1S 2K4 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on December 30, 2025, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. 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 2 times across 2 separate inspections, most recently on December 30, 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 December 30, 2025. 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 3 times across 3 separate inspections, most recently on December 30, 2025. 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 December 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared and readily available at the time of the inspection. Sanitizer solution should be prepared and accessible at all times during each shift to ensure proper cleaning and sanitizing of food contact surfaces.***Sanitizer solution was added to a spray bottle at the dispenser during time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered food insert item was observed stored in the walk-in cooler just below the fan cooling unit. Item was covered with a lid and placed on the shelf away from the cooling fan during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Lower cooler located across from the front counter recorded temperature of 14.9°C using a digital probe thermometer. Operator indicated that the cooler had been faulty and was just repaired. Please repair the cooler and make sure it is in good working condition and can maintain temperatures of 4°C or lowerLow risk products observed to be stored in the unit were removed and temporarily placed in the walk-in cooler.***Spinach found in the unit was visibly discolored and measured 12°C, using a digital probe thermometer and was discarded during inspection.2. The lower cooler located across from the front counter was observed to be missing a thermometer. Please place a thermometer in the unit to accurately and consistently monitor unit temperatures
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the mop sink was observed to be missing drywall and covered in plastic and duct tape. Please repair the wall behind the mop sink to make it smooth, non-absorbent and easy to clean.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer onsite at the time of the inspection.**Ensure there is sanitizer ready during a work shift. ***CORRECTED DURING THE INSPECTION. SANITIZER WAS TESTED AND SATISFACTORY. TEST STRIPS AVAILABLE.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler was noted as having a build-up of debris, including mould, on some of the shelving.Clean indicated area.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning: -Wire holder and metallic utensil bar directly behind the slicer-Plastic wire containers on the storage racks above the compartment sinks, used for storage of cleaned plastic lids-Wall behind the main prep area-Coffee drip pad and/or container

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