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Subway 40341

120 - 11658 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Subway 40341 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on September 22, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on September 22, 2026:The surface temperature of the food items in the food inserts measured between 4.9°C to 10°C.The food inserts were not covered with their lids. The manger was advised to cover the lids when not in use and during busy hours so the food can be maintained at 4°C or less.Ensure food items in the food insert are maintained at 4°C or less at all times.Previous violations:In the inserts of display prep coolers,*The internal temperature for ham was measured at 8 degrees.*The internal temperature of Peperoni and salami was measured at 7.5 degrees C.**All the meats ham, peperoni and salami were placed inside a working cooler.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.
    • 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?
      • Recurring violation cited on September 22, 2026:There was no pest control available. The manger was instructed to maintain pest control records on a monthly basis.Pest control checklist was provided.Previous violation:No pest control records were available in the facility.-Ensure that the pest control records are maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the pest control records.Resurface or replace the cutting boards.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the inserts of display prep coolers,*The internal temperature for ham was measured at 8 degrees.*The internal temperature of Peperoni and salami was measured at 7.5 degrees C.**All the meats ham, peperoni and salami were placed inside a working cooler.-Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.
    • 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?
      • No pest control records were available in the facility.-Ensure that the pest control records are maintained.
  3. Monitoring Inspection

    0 infractions

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