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Subway

4930 50 Avenue Bentley AB T0C 0J0 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on June 18, 2026, recorded 1 infraction.

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

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 3 separate inspections, most recently on June 18, 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 October 15, 2024. 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 October 15, 2024. 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?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front pop cooler was measured at 8°C and contained dairy beverages. The operator immediately moved the milk products to a functioning cooler maintained below 4°C.Please ensure all perishable foods are stored at or below 4°C to prevent potential bacterial growth.---After the correction, all temperature control equipment was operating effectively, and all food was adequately temperature controlled.* Refrigerators were maintained below 4°C.* Freezers were maintained below -12°C, with most operating below -18°C.* Hot holding units were maintained above 60°C.Thawing is conducted according to planned meal schedules, allowing food to be thawed appropriately below 4°C in the refrigerator.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION: Walk-in cooler was measured at 5.6-6C. Please ensure to fix the cooler ASAP to prevent the growth of unwanted pathogens. Ensure to move all the high risk food items (i.e., meats, cheese, eggs, etc.) to a different cooler.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was measured at 6C. Please ensure to fix the cooler ASAP to prevent the growth of unwanted pathogens. Ensure to move all the high risk (i.e., meats, cheese, eggs, etc) to a different cooler.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure to routinely check the sanitation solution strength using the correct test strips. At the time of the inspection quats sanitizer in the spray bottle was measured at 0ppm. Asked the operator to re-fill the solution and indicated to use the test strips more often and also change the solution every two hours.This infraction was fixed at the time of 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?
      • Back door is not sealed properly. Please ensure back door is sealed/weather-stripped to prevent potential pest entry.
  7. Monitoring Inspection

    0 infractions

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