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Subway

410 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on June 26, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on June 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of potato rings stored in insert of prep cooler was 7.4 CRequirement: Ensure that perishable foods under refrigeration area stored at 4C or less.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in both pails located in prep areas.Wall mount dispenser was not dispensing any quat.Requirement:Ensure that concentration of quat is maintained at 200 ppm.Bleach solution at 100 ppm was prepared and provided for surfaces during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cold cut meat stored on the top in insert of prep cooler was 10.8C, habanero cheese was at 9.7 C at the top.b) Potato rings were stored in insert of prep cooler right after baking and internal temperature was 10 C.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.-Cold cut meat was discarded.-habanero cheese was moved to walk in cooler.b) Store potato rings after baking in walk in-cooler. Transfer to prep cooler when temperature reaches to 4 C or less.Potato rings were moved to walk in-cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of quat in sanitizer solution in the sink was 0 ppm.Wall mount quat dispenser was not dispensing any sanitizer.Requirement:Ensure that 200 ppm concentration of quat is maintained in sanitizer solution.Use bleach solution at 100 ppm concentration to sanitize the utensils until wall mount dispenser is repaired.Repair wall mount dispenser asap.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of meat balls stored in hot holding unit was 51 C, pizza sauce at 55C and soup at 56C.b) Internal temperature of chicken stored in insert of prep cooler was 8CRequirement:a) Ensure that perishable foods under hot holding are stored at 60C and higher.-Meat balls, pizza sauce and soup were reheated before storing back in the hot holding unit.b) Ensure that perishable foods under refrigeration are stored at 4C or less.-Chicken was moved to walk in cooler during inspection.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer solution of pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.

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