Subway 40495
103 - 10312 67 Avenue Grande Prairie AB T8W 0L6 · Food - General
Inspection summary
Subway 40495 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 6, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 3 times across 3 separate inspections, most recently on June 12, 2025. 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 2 times across 2 separate inspections, most recently on January 19, 2024. 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 3 times across 3 separate inspections, most recently on December 17, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 2 times across 2 separate inspections, most recently on January 6, 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?
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
- Demand 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?
- 1.The three-compartment faucet appears to have two minor leaks. Update January 6, 2026: one minor leak remains.1. Ensure all plumbing fixtures are maintained in good repair and free of leaks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The QUAT sanitizer spray bottle is noted at 50 to 100 ppm (verified 3 times).1. Ensure the QUAT sanitizer is maintained at a minimum concentration of 200 ppm. During the inspection, the staff replaced the QUAT sanitizer, and the concentration measured at 400 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.The three-compartment faucet appears to have two minor leaks. 1. Ensure all plumbing fixtures are maintained in good repair and free of leaks. 2. The faucet handles on the handwashing sink are incorrectly labelled, posing a potential scalding hazard. The faucet handle labelled cold water dispenses hot water and the faucet labelled hot water dispenses cold water. 2. Ensure all faucets are correctly labelled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The QUAT sanitizer spray bottle is noted at 50 ppm (verified 2 times).1. Ensure the QUAT sanitizer is maintained at a minimum of 200 ppm. During the inspection, the manager replaced the QUAT sanitizer, and the concentration measured at 200 ppm.2. A used scrub pad is noted in the dishwashing area. Staff indicated the scrub pad was in use for the last 5 days. 2. Ensure scrub pads are discarded after-use, as scrub pads are uncleanable. The Public Health Inspector discarded scrub pad during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- First cited January 16, 2024:Cuts are noted in a few of the cookie baking mats, making them difficult to clean. Repair or replace the cookie baking mats and ensure all equipment is kept in good condition and is easily cleanable. During the inspection, the manager discarded the cookie baking mats.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- A small space, potentially a pest entry point, is noted on the edge of the weather stripping on the door to the exterior of the building from the kitchen. Please adjust, repair, or replace the weather stripping and ensure all doors prevent the entry of pests. During the inspection, the Manager indicated:- the weather stripping is onsite; it just remains to be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cuts are noted in a few of the cookie baking mats, making them difficult to clean. Please repair or replace the cookie baking mats and ensure all equipment is kept in good condition and is easily cleanable. During the inspection, the Manager indicated he would put in an order request as soon as possible.
- 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?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine sanitizer is noted at 50 ppm (verified 7 times with a test strip). Please ensure the dishwasher chlorine sanitizer is maintained at 100 ppm. In the meantime, please use the three-compartment sink method for dishwashing.During the inspection, the Manager indicated the following:-that an appointment with a repair technician had already been scheduled.-three-compartment sink method is already being used for dishwashing.
- 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?
- A small space, potentially a pest entry point, is noted on the edge of the weather stripping on the door to the exterior of the building from the kitchen. Please adjust, repair, or replace the weather stripping and ensure all doors prevent the entry of pests. During the inspection, the Manager indicated:- the weather stripping is onsite; it just remains to be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cuts are noted in a few of the cookie baking mats, making them difficult to clean. Please repair or replace the cookie baking mats and ensure all equipment is kept in good condition and is easily cleanable. During the inspection, the Manager indicated he would put in an order request as soon as possible.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?