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Subway

4927 50 Street Innisfail AB T4G 1S7 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on July 23, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 27, 2026. 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 July 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 29, 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?

  • 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 3 separate inspections, most recently on July 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing frozen chicken was observed thawing in lukewarm water on a shelf. The chicken remained frozen at the time of observation.The operator was instructed on approved thawing methods and immediately relocated the chicken to the clean three-compartment sink, where thawing was continued under cool running water.Please ensure all food thawing is conducted safely in the refrigerator at 4°C or below, under cool running water, or in a microwave as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front service line at Subway contains two main tabletop coolers. The cooler on the right side (when facing customers), which was storing sliced vegetables, was measured to be below 4°C.The cooler on the left side, where sliced meats, eggs, and cheese were stored, was measured at 12°C. The cooler did not drop below 12°C during a 30-minute observation period, and it was determined that the unit was not operating properly. The food products stored within the unit had been present for more than 2 hours. All sliced meats, cheese, and eggs were discarded.Staff moved the chopped vegetables into the affected cooler and implemented a time control system (with stickers with change times) to ensure products are either sold or replaced within 2 hours. Meat, cheese, and egg products were replenished using back-stock from another functioning cooler and placed into the operational side of the service line.Please ensure the malfunctioning cooler is repaired or replaced so that it can effectively maintain potentially hazardous foods at 4°C or below.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the knife holding containers at the front service area measured at 0ppm of chlorine.**Ensure chlorine sanitizers are maintained at 100ppm.-The operator replaced the solution to one at 100ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including bags and jackets were observed on shelves holding food and food equipment.**Ensure to have a designated area for the storage of personal items that is separate from areas of food and food equipment storage.-The operator removed these items during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups under storage in the hot holding unit adjacent to the hand sink measured at 54 degrees C. The records indicated the food items were placed in the unit an hour earlier.**Please ensure food items stored in the hot holding units are maintained at 60 degrees C or above.-The operator reheated the soups to 75 degrees C and raised the holding temperature of the units during the inspection.
    • 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?
      • The operator carries out self-monitoring for pests, records for these activities were not available for review.**Ensure adequate records of pest monitoring activities (self-monitoring or contracted) are maintained on file at the facility and available for review at all times.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel roll beside the hand sink was not in a dispenser and had gotten damp from sitting on the food prep counter. Ensure paper towel rolls are housed in/on a dispenser of some kind
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel roll beside the hand sink was not in a dispenser and had gotten damp from sitting on the food prep counter. Ensure paper towel rolls are housed in/on a dispenser of some kind

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