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Subway 57349

7 - 25 Quarry Street W Cochrane AB T4C 0W5 · Food - General

Official record from Alberta →

Inspection summary

Subway 57349 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on February 2, 2026, recorded 3 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 February 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 2, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 11, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 2, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Quat sanitizer solution was measured low, less than 200ppm. Corrected during the inspection. Staff prepared the new Quat solution with 200ppm concentration. * The sanitizer solution in the dishwashing sink was also visibly dirty and below the required concentration. The operator emptied the sink to address the issue.”
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • * Noted during the inspection that employee did not wash hands before wearing gloves. Corrected during the inspection. Proper glove use and hand-washing practices were discussed with the staff onsite.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff kitchen door was left open, posing a risk of pest entry and allowing non-authorized persons to wander into the kitchen, which may result in food contamination or injury. Corrected during the inspection. Discussed the risks with staff onsite. Please make sure kitchen door is kept closed at all times, and only accessible to staff and authorized persons.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Faucet surface at the handsink in the female washroom was not in good repair. Some of the surface had sharp edges and interior surface was exposed.
  5. Initial Inspection

    0 infractions

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