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Subway 53732

7830 106 Avenue NW Edmonton AB T6A 1H5 · Food - General

Official record from Alberta →

Inspection summary

Subway 53732 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on February 3, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on January 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - note that the hot-holding unit at the front food prep area was on a lowered temperature setting (with minimal water inside the well) and at a measured temperature reading of 33 degrees Celsius. The two food products (chili and meatballs) stored inside were removed to be quickly re-heated, and the hot-holding unit temperature setting raised, with added water in the well, to reach a minimum of 60 degrees Celsius before in use again. Note: staff are to ensure regular monitoring of all hot-holding, refrigeration units, and freezer units, to ensure proper functionality throughout the day, and to take action as necessary to keep food products out of the temperature 'danger zone.' Daily food safety temperature monitoring was being conducted with use of a checklist (with records available for review, and which are to be kept for a period of 90 days).
  3. Monitoring Inspection

    0 infractions

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