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Subway 50854

B - 1702 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

Official record from Alberta →

Inspection summary

Subway 50854 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on August 26, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on August 22, 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 2 times across 2 separate inspections, most recently on August 20, 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 August 20, 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 6 times across 4 separate inspections, most recently on August 26, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on August 26, 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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager has food safety course but works mostly at other location. At least one staff member at this location needs to have adequate food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler under panini grill was at 14C. Do not use until repaired as needs to be capable of keeping foods at 4C or less. *Was empty at the time of inspection*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the floor along the wall behind the prep table in the back area has a bit of food debris accumulation, the top of the black baseboard under the three-compartment sink and around the panini grill. Please clean these areas.
  2. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several foodhandlers were again wearing rings and bracelets. Rings were removed when asked. Bracelets if can't be removed must not be worn so as not to potentially contaminate food (e.g. worn high up arm or under glove). Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back cooler in the front sandwich prep area was still 14-15C and foods were again being stored in it. High risk foods were removed during inspection. Do not store any high risk foods in this cooler unless it is repaired and can maintain the foods at 4C or less.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager has food safety course but works mostly at other location. At least one staff member at this location needs to have adequate food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler under panini grill was at 14C. Do not use until repaired as needs to be capable of keeping foods at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the floor along the wall behind the prep table in the back area has a bit of food debris accumulation, the top of the black baseboard under the three-compartment sink and around the panini grill. Please clean these areas.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was not coming out of the dispenser at the proper concentration (was only about 50ppm). Dispenser to be fixed. In the meantime are using chlorine powder to mix a 100-200ppm chlorine solution for sanitizing utensils and food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing several rings; were removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the prep cooler were at 7-9C. Keep lids closed when not is use to maintain foods at 4C or less. Lids were shut during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler under the panini grill was at 14C; foods were moved to another cooler at this time. Do not store foods in here until it can maintain them at 4C or less.
    • 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 back door was left propped open. Was closed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Quat sanitizer dispenser was not dispensing at the correct concentration. To be repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager has food safety course but works mostly at other location. At least one staff member at this location needs to have adequate food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler under panini grill was at 14C. Do not use until repaired as needs to be capable of keeping foods at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the floor along the wall behind the prep table in the back area has a bit of food debris accumulation, the top of the black baseboard under the three-compartment sink and around the panini grill. Please clean these areas.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of chlorine sanitizer was at 0ppm. Corrected during inspection; now at 100-200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was wearing several rings. This can inhibit proper handwashing. Rings were removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meatballs, marinara sauce and soup were all about 51-54C. Need to be hot-held at 60C or higher. Corrected during inspection; food items were re-heated and the hot-holding unit temperature was increase.

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