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Subway 4645

5606B 4 Street NW Calgary AB T2K 1B2 · Food - General

Official record from Alberta →

Inspection summary

Subway 4645 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on May 27, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on May 27, 2026. 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?

  • 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 May 8, 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 once on May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 8, 2025. 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 May 8, 2025. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer solution measured 150ppm. The concentration of the quats sanitizer solution must measured at least 200ppm to effectively sanitize food contact surfaces.Ensure the sanitizer solution is regularly checked with quats test strips and changed when the concentration is no longer maintained at 200ppm or as indicated on the manufacturer's instructions. The operator changed the sanitizer solution at the time of the inspection and measured 200ppm.
    • 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?
      • 1. There was a mouse found in the T5 trap located near the back exit door. The facility must be kept free from pests to protect food from contamination. Consult with the hired pest control company to determine points of entry and methods to prevent pests from entering the food establishment. No pests were observed in the other pest monitoring traps. 2. There were mouse droppings underneath the metal shelf rack near the walk-in freezer.Please ensure the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Closely monitor for pest activity and adjust the frequency of treatment accordingly.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover chicken noodle soup and meatballs were left out at room temperature. Vacuum sealed sandwich ingredients like roast beef, steak, and chicken were observed to be left out at room temperature overnight to thaw. The internal temperatures of these items were tested using a probe thermometer and ranged from 17C - 23C. Perishable foods must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator promptly discarded the temperature abused food items. The operator was informed about correct thawing techniques. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve supplying the handwash sink located on the service line was shut off.The hot water valve was turned back on. Please ensure that the handwash sink is fully stocked and supplies hot and cold water at all times.
    • 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?
      • Mouse droppings were observed in the utility area beside the dry storage.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Inadequate training regarding critical food handling procedures were observed. The operators were unable to demonstrate food safety knowledge.Please provide additional training to your staff. Please refer to the following link for our Food Safety Basics course: https://www.albertahealthservices.ca/eph/page3151.aspx
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The temperature of the countertop cooler was measured using a probe thermometer and read 7.6CPlease adjust or repair the cooler to ensure it can maintain temperatures of 4C or lower.2) The handwash sink located on the service line was observed to have a dripping leak from the faucet head.Please repair the faucet to ensure it is no longer leaking.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Violation: Unsatisfactory thawing methods were observed. Steak mix, Broccoli and Cheddar soup, and Chicken Noodle soup was kept overnight on the counter for the purpose of thawing. Temperature of the food items was recorded between 24C - 25C.Action Taken: Food items were discarded in the garbage. Staff was explained the correct procedure of thawing food items are:1) In the cooler overnight2) Under cold running water3) In the microwave for RTE (Ready to Eat)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Violation: The hot water was turned off.Action Taken: Staff turned the water back on. The dedicated hand sink in the facility must be equipped with hot and cold running water, soap and paper towels at all times.
    • 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?
      • Violation: Mice droppings were observed behind the racks by the dry storage area.Action Taken: Remove mice droppings from this area. Thoroughly clean and sanitize the areas contaminated by mice droppings.
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