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Subway 56470

5001 50 Avenue Grassland AB T0A 1V0 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The soap dispenser above the back kitchen sink is noted to have grime buildup. 2.The paper towel dispenser above the front kitchen handwashing sink is noted to have buildup of dust. 3.The bread cooling rack and the bread holding racks in the back kitchen area near the back door have buildup of grime and grease on the outside door areas and debris buildup on the inside.4.The floors throughout the facility are noted to have heavy buildup of grime.1-4.Ensure that the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floors are noted to have heavy buildup of grime.Ensure that the cooler floors are cleaned.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floors are noted to have heavy buildup of grime.Ensure that the cooler floors are cleaned.
  3. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floors are noted to have heavy buildup of grime.Ensure that the cooler floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The under counter bins and the lid of the bins have buildup of grime and debris. Pans are noted to be stored wet inside a bin.2.Floors throughout the facility have buildup of dirt and grime.1-2.Ensure all the indicated areas and items are cleaned and sanitized. Staff proceeded to clean the under counter bins during the inspection.
  4. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The under counter bins and the lid of the bins have buildup of grime and debris.2.Dry storage area shelves have buildup of dirt and dust. 3.Floors throughout the facility have buildup of dirt and grime.1-3.Ensure all the indicated areas and items are cleaned and sanitized. Staff proceeded to clean the under counter bins during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floors are noted to have heavy buildup of grime.Ensure that the cooler floors are cleaned.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The stainless undercounter fridge in the front area of the facility is measured to be at 8-9 degrees Celsius. Foods requiring refrigeration have been stored at this temperature for longer than 2 hours.2. Potato rings stored on a tray in the bread/cookie storage unit near the back door are measured to be at 21 degrees Celsius. Staff advised that the potato rings are being cooked and stored at room temperature until they are sold. The potatoes have been stored in this manner for longer than 2 hours.1.Ensure that the fridge is able to maintain temperature at or below 4 degrees Celsius. Staff are instructed to discard the creamers, sausage patties and chopped lettuce during the inspection. 2.The potato rings must be kept in a fridge at 4 degrees Celsius or below or stored hot in a hot holding unit at 60 degrees Celsius or above. Staff are instructed to discard the potato rings during the inspection
    • 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 pool of water is noted inside the cabinet under the front dinning area pop machine. Ensure that the water is cleaned up and the source of the leak is investigated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The meat slicer is noted to have buildup of food debris. 2.Container lids stored in bins under the counter in the back kitchen area are noted to be wet and some have food debris buildup. 3.Bins holding container lids are noted to have buildup of water and food debris.1.Ensure that the slicer is properly cleaned and sanitized.2-3.Ensure that dishes are allowed to dry before placing in the bins. Storage bins must be cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The walk-in cooler floors are noted to have heavy buildup of grime.2. The soap and paper towel dispensers are noted to have buildup of dust and grime.3.Dust and debris are noted inside the under counter cabinets in the front area.4.The ceiling area above the soups counter, oven and the proofer are noted to have heavy dust buildup.5.Dust is noted around the front area pop machine.1-5.Ensure all the indicated areas are cleaned and sanitized.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The two garbage bins in the front service area are noted to be overflowing.Ensure that the garbage is removed frequently. Staff emptied the garbage bins during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 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 carpet mat is noted by the back door that is absorbent. Ensure that the mat is replaced with one that is nonabsorbent, smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust and debris buildup is noted on the bottom area of the glass counter facing the dinning area. Ensure that this area is cleaned and sanitized.
  8. 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 carpet mat is noted by the back door that is absorbent. Ensure that the mat is replaced with one that is nonabsorbent, smooth and easily cleanable.
  9. Risk Management Inspection

    2 infractions

    • 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 carpet mat is noted by the back door that is absorbent. Ensure that the mat is replaced with one that is nonabsorbent, smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside area of the cookie trays unit is noted with heavy buildup of dust.Ensure that this unit is cleaned and sanitized regularly.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are using a spray bottle covered with dirt and grime, filled with plain water to clean the back food prep counter followed by sanitizing the surface.Ensure that the food prep counter is cleaned with soap and water followed by sanitizing the surface with QUAT sanitizer solution and leaving the surface wet with sanitizer for at least 2 minutes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelves above the food prep counter are noted to have personal items such as phone cords, phones and other personal items stored with food items. Ensure that any items not related to food and food preparation are stored separately to prevent contamination of food and food contact surfaces.
    • 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 carpet mat is noted by the back door that is absorbent. Ensure that the mat is replaced with one that is nonabsorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The pop dispensing machine in the front customer area is noted to have buildup of what appears to be mold and bacteria near the ice dispensing area and further up around interior compartments of the machine. 2.The back pop dispensing machine is covered in dust, pop spatter and buildup of what appears to be mold or bacteria. 3.The cooler along the side wall near the drive through window is noted to have food spatter and grime on the inside door areas.4. The high touch and switch areas of the sandwich press is noted to have heavy grime buildup. 1-3. Ensure the indicated areas are cleaned and sanitized regularly.4.Ensure that the sandwich press is regularly and properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some shelves above the three compartment sinks are noted with buildup of grime.Ensure all the indicated areas are cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The soap and paper towel dispensers in the back and front service area are covered in dust, grime and debris.2.Walls along the back food prep counter, beside and under the handwashing sink and above the dishwashing sinks is noted with spatter and food spills. 3.Outside areas and lids of bins under the back food prep counter are noted with buildup of dust and food debris. 4.Condiment holders as well as cup lid holders and etc. are noted to have buildup of dust, food debris and grime. 5.Dust and debris is noted under the soup hot holding unit and other equipment on the counter in the service area. 6.Heavy dust buildup and food spatter is noted on the soup bowl and lid holders unit.7.Heavy dust debris and grime is noted under the bread holder rack and the proofer. 8.Disposable gloves holder in the front and the back are noted with buildup of grease and grime. 9.Heavy dust buildup is noted on counters, shelves and areas near the drive through window. 10.The floors throughout the facility and inside the walk-in cooler and freezer have buildup of heavy grime and debris. 11.The cookie holding unit and trays have buildup of grease debris and dust.12. The back storage room is noted to be cluttered.1-11. Ensure that all the indicated areas and items are noted to be cleaned and sanitized.12. Ensure that the back storage room is decluttered.