Skip to content
Loading map…

Subway 46203

A - 120 10 Avenue S Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Subway 46203 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on July 16, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 11, 2024. 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 4 times across 4 separate inspections, most recently on January 12, 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?

  • 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 3 times across 2 separate inspections, most recently on June 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 3, 2024. 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?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring 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?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.*Floor covering is suitable correction, but would need to be of a smooth cleanable material.
  3. Monitoring 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?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  4. Risk Management 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?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  5. 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?
      • The food handling permit for this facility was not posted. Post current food handling permit in a publicly visible area inside the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cloths were being used as a surface to dry clean dishes. Cloths were removed during the inspection, as they were wet and not visibly clean. Discussed storing clean dishes on shelves above to air dry.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The sandwich press was being stored beside the handwash sink. COMPLETE THE FOLLOWING:1. Re-locate sandwich press or install barrier at handwash sink, so equipment is protected from contamination by water droplets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Creamers at the drink station measured 11*C. Creamers replaced during inspection. Discussed storing creamers in front cooler and handing out to customers as needed. **This is the third time this infraction has been observed.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. No sanitizer detected in knife holder. Sanitizer was replaced during the inspection with 200ppm QUAT sanitizer. 2. No sanitizer was available in a bucket or spray bottle. Solution was prepared during inspection. COMPLETE THE FOLLOWING:1. Ensure knife sanitizer is maintained at 100ppm chlorine or 200ppm QUAT concentration. Check the solution every 2 hours and replace frequently throughout the day to maintain concentrations. 2. Ensure sanitizer is prepared and available whenever the restaurant is open.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The sandwich press was being stored beside the handwash sink. 2. The cloths that were being used as a drying surface for dishes at the dishwashing sink were not visibly clean. COMPLETE THE FOLLOWING:1. Re-locate sandwich press or install barrier at handwash sink, so equipment is protected from contamination by water droplets. 2. Replace cloths daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff personal items were stored on the food prep counter in the back area. Items were removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Creamers at the customer drink area measured 18*C. They had been out for 3.5 hours and there was no ice inside the container. Creamers were discarded during the inspection.COMPLETE THE FOLLOWING:1. Dairy products must be kept cold at 4*C or less. - If using ice to keep creamers cold, it must be changed out frequently to maintain temperatures. Or keep creamers in fridge at all times. - Otherwise, if creamers are left out at room temperature, they must be thrown out after 2 hours.

Nearby inspected facilities

Own this business? Add a badge to your website