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Subway 43237

5101 - 35 Mackenzie Way SW Airdrie AB T4B 0V7 · Food - General

Official record from Alberta →

Inspection summary

Subway 43237 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on June 16, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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 2 separate inspections, most recently on May 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 16, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on June 16, 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was onsite but not posted in a location visible to the public. Please ensure permit is posted in location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at back of mop sink was mouldy. Clean or replace.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food was on food prep surface beside hand sink and meat slicer. This was moved during the inspection. Ensure personal items are stored in designated area away from food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of bleach was stored inside cabinet on top of other food equipment. Staff stated that all items in this cabinet were not being used, however chemicals should never be stored with food equipment/utensils. Staff moved bottle of bleach during the inspeciton.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Package of rotisserie style chicken was found on counter at room temperature. The surface measured 19C. Chicken was discarded during the inspection. Ensure all high risk food is stored below 4 degrees Celsius or above 60 degrees Celsius.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured 0ppm when tested. Staff refilled the sanitizer bucket during the inspection, and when tested, the concentration measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for meatballs was not maintaining a temperature above 60C. Staff indicated that the hot holding unit was not working properly. Staff were instructed to not use the hot holding unit, and to heat meatballs in the microwave, and check the temperature of the meatballs using a probe thermometer prior to serving on a sub. Meatballs must be reheated to a temperature of 71 C minimum prior to serving or hot holding. Please repair hot holding unit so that it can maintain a temperature of 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available in cooler near toasting oven/bread display. Please obtain thermometer for this cooler.

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