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Subway

6 - 141 Crowfoot Way NW Calgary AB T3G 4B7 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on July 14, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on July 14, 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?

  • 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 October 2, 2024. 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 October 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on July 14, 2025. 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?

  • 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 October 2, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • Previous violation:No pest control records maintained in the facility.-Ensure that pest control records are maintained in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous violation:There were no baseboards on the walls behind the food storage racks.-Ensure that the walls are properly finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previous violations:1)There was dirt built up at back walk of the walk-in cooler.2) The area under the racks in the walk-in freezer was dirty and stained.Clean the indicated areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer at the front was reading at 100 ppm. The operator immediately prepared a new solution which tested at 200 ppm.-Pleases ensure that the concentration of Quat sanitizer is at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The knives used for cutting meats and veggies were kept in the soap water solution.-Ensure that the utensils are stored in ice water.-Utensils which come in contact with food should be stored either cold at 4Cor less or hot 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat balls were at 54 C in the hot holding unit.The meat balls were reheated to 74C/165F by the operator.-Ensure that the food is at the 60C or higher and must be reheated to 74C if the food is not at 60C.
    • 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?
      • No pest control records maintained in the facility.-Ensure that pest control records are maintained in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no baseboards on the walls behind the food storage racks.-Ensure that the walls are properly finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)There was dirt built up at back walk of the walk-in cooler.2) The area under the racks in the walk-in freezer was dirty and stained.3) The tiles were stored under the food storage rack.4)The cardboard boxes were stored on the floor under the chemical racks.-Clean and organize the area mentioned in 1) to 4).

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