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Subway

4410 52 Street Cold Lake AB T9M 1P2 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on March 24, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 4 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 13, 2026. 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 5 times across 4 separate inspections, most recently on March 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 9, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The vegetable display refrigerator was out of service at the time of follow-up inspection and was being actively repaired/replaced. No food was stored in the unit during the inspection. Please ensure the unit is capable of maintaining 4°C or colder at all times before it is returned to use for storage of high-risk foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was still not available through the mechanical dishwasher at the time of follow-up. An alternative approved manual dishwashing and sanitizing method was being used in the interim. Please continue using the approved alternative method until the mechanical dishwasher is fully operational.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer was available in the red sanitizer buckets at the time of inspection. This was corrected during inspection. Operator indicated that sanitizer must be added manually because it is not dispensing automatically from the system. Please ensure sanitizer is available at the required concentration in all in-use sanitizer buckets at all times, and please repair or adjust the dispensing system as needed to ensure proper operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The vegetable display refrigerator was not maintaining cold holding temperatures and was observed at 57°F. High-risk foods including rice and sauces were being stored in this unit. Please discontinue use of this unit for storage of high-risk foods unless it is able to maintain 4°C or colder at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected in the mechanical dishwasher at the time of inspection. Please use an alternative approved sanitizing method in the interim.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the sinks in the public washrooms was not supplied with hot water at the time of inspection. This was corrected during inspection. Please ensure that both hot and cold running water are available at all handwashing sinks at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop machine in the self-service customer area was dirty at the time of inspection. Please clean and maintain this equipment in a sanitary condition, and please add this task to the daily cleaning schedule to ensure it is cleaned at least once per day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both public washrooms required cleaning at the time of inspection, particularly behind and under the toilets and in other hard-to-reach areas. Please thoroughly clean and maintain the public washrooms in a sanitary condition at all times.
  4. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents are visibly dirty - these must be cleaned or replaced. It has been noted that renovations are planned; however, this has been stated for some time, and the renovations have yet to be completed. If the renovations are not expected to occur within the next 30 days, the ceiling tiles must be cleaned or replaced within two weeks of this report, as this violation remains outstanding.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovation plans must be submitted for approval.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were at 0 ppm quats at time of inspection.Please ensure sanitizer concentration is checked periodically throughout the day to confirm its strength is at 200 ppm quats. Operator replaced the quat sanitizer and verified its concentration to be at 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not have any chemical sanitizer at time of inspection. Please ensure the sanitizer concentration is checked daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure the ceiling vent covers by the front food prep area are kept in a clean and sanitary manner. These vent covers appeared visibly dirty at time of inspection.2. Soap dispenser in male washroom observed to be in poor repair. Please repair the soap dispenser.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure sanitizer concentration is checked periodically throughout the day to confirm its strength is at 200 ppm quats. Sanitizer buckets were at 0 ppm quats at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not have any chemical sanitizer at time of inspection. Please ensure the sanitizer concentration is checked daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure the ceiling tiles and the floor are kept in a clean and sanitary manner. Both of these surfaces appeared visibly dirty at time of inspection.2. Please ensure public washrooms are kept clean and are supplied with paper towels.
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