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Subway 47339

450 - 8005 Emerald Drive Sherwood Park AB T8H 0P1 · Food - General

Official record from Alberta →

Inspection summary

Subway 47339 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on May 8, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 1, 2025. 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?

  • 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 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on May 8, 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 July 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed to be thawed at room temperature. The chicken was still frozen and moved to the walk-in cooler immediately upon request.Thaw foods safely by:• Placing in the fridge. • Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meatballs were measured only to 43 degrees Celsius after reheating in the microwave. The meatballs were reheated further upon request until it measured 74 degrees Celsius prior to transferring to the hot holding unit. Ensure products being reheated are measured to be 74 degrees Celsius or higher prior to transferring to hot holding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirt and debris build up was observed around the grease trap. Clean the mentioned area.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at arrival. This was corrected by preparing 200 ppm QUAT sanitizer.
    • 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?
      • There is missing weather stripping at the back door and gaps of light can be observed. Replace or repair weather stripping.
    • 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 piece of rubber baseboard has fallen off adjacent to the dishwashing sink. Replace or repair the baseboard.
    • 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 light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.Aug 21, 2024: The light fixture in the walk-in cooler still requires a shatterproof cover. Please replace the missing cover. This is an ongoing violation and must be corrected.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pack of frozen meat balls was left to thaw on the kitchen counter. The staff present was advised to move the meat balls back into the cooler during inspection. Please note that food can be thawed properly inside the cooler or under cold running water.
    • 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 light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.Aug 21, 2024: The light fixture in the walk-in cooler still requires a shatterproof cover. Please replace the missing cover. This is an ongoing violation and must be corrected.
  5. 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 light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.Aug 21, 2024: The light fixture in the walk-in cooler still requires a shatterproof cover. Please replace the missing cover. This is an ongoing violation and must be corrected.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A clipboard was placed on top of open cooler inserts that contained food at the front area. The staff removed the clipboard during inspection.
    • 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 for the facility was not displayed.Ensure your permit is posted at a conspicuous location in 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 light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
  7. Monitoring Inspection

    1 infraction

    • 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?
      • Pest control records were not observed during inspection.Ensure a pest monitoring program is implemented.

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