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Subway 6058

10125 117 Avenue Grande Prairie AB T8V 7X9 · Food - General

Official record from Alberta →

Inspection summary

Subway 6058 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on August 27, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on October 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 17, 2024. 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?

  • 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 3 times on October 17, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 6, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 8/6. Outstanding**7/22. The staff member whose food safety certificate was posted is no longer employed. Forward all staff food safety certificates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 8/6. Outstanding**A technician assessed the unit and made some repairs. However, the ice build-up has appeared to have increased. Have the unit re-assessed by a professional technician. 7/22. There was ice build-up around the condenser fan and floor of the walk-in freezer. All boxes were moved from below the condenser fan. Have the unit assessed by a professional contractor to ensure it is operating properly.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 7/22. There was no sanitizer solution available in the back food preparation area.A spray bottle of sanitizer was brought to the back preparation area at the time of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 7/22. The staff member whose food safety certificate was posted is no longer employed. Forward all staff food safety certificates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/22. There was ice build-up around the condenser fan and floor of the walk-in freezer. All boxes were moved from below the condenser fan. Have the unit assessed by a professional contractor to ensure it is operating properly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front cooler thermometer was not functional. Ensure a functional thermometer is provided for the front cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drive thru sandwich cooler temperature was reading at 15.3 Deg C at the time of inspection. Staff noticed that the sandwich cooler was turned off and turned it on. Further discussion with staff revealed that cooler is turned off in the evening/night for cleaning (Usually around 6 pm). It was determined that staff who cleaned the sandwich cooler last night did not turn it on. All the food item (deli meat, chicken, cheese, vegetables, sauces) in the sandwich cooler was discarded at the time of inspection since the internal temperature readings of the food(s) ranged from 15.1 to 16.8 Deg C.Ensure cleaning process of the sandwich cooler(s) is reviewed with staff and when cooler is turned off for cleaning or maintenance, verify that temperature of cooler is 4 Deg C or less (once turned on) before storing food in it.
    • 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?
      • Pest control monitoring program is in place but records are not available on site for review.Ensure pest control records are readily available for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted in a location where it is easily visible to the public. This was corrected during inspection.Ensure food handling permit is posted is a location where it is easily visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have cleaning schedule or logs.implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk in cooler: bag of open lettuce is laying on the floor. Ensure lettuce is discarded and the floor is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall underneath the 3-compartment sink where the garbage bin is stored is dirty. Ensure wall is cleaned.
  6. Monitoring Inspection

    0 infractions

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