Subway 5892
178 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General
Inspection summary
Subway 5892 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on July 29, 2025, recorded 2 infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 July 29, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 29, 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
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT surface sanitizer in the front area was tested at 0 ppm. Operator refilled washcloth bucket from the 3-comp sanitizer dispenser and concentration was tested at 200 ppm.- Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meatballs stored in the front hot holding unit were measured at 50.1C using a probe thermometer and were discarded at the time of inspection. Operator was advised to check dial settings and water levels in the unit.- Ensure hot holding unit maintains a consistent temperature of 60C or higher at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
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