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Subway 6222

C - 108 Edmonton Trail NE Airdrie AB T4B 2B6 · Food - General

Official record from Alberta →

Inspection summary

Subway 6222 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on October 1, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on July 30, 2025. 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 2 times across 2 separate inspections, most recently on March 25, 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?

  • 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 10 times across 6 separate inspections, most recently on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 March 7, 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?

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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items: customer utensils (spoons, straws cups) and bags of chips were stored under the drainpipe of the hand wash sink in the front prep area. Items were moved to a separate storage.**Ensure that food items are stored in a clean and sanitary manner that protects it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser by the hand wash sink in the back food prep was empty. Paper towel was replaced.**Ensure that all hand wash sink are equipped with hot and cold water, soap and paper towels at all times.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution for cleaning and sanitizing prep area at the front. Operator prepared sanitizer solution in bucket.-Ensure there is always sanitizing solution for cleaning and sanitizing the prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored with clean dishes at the store area.-Ensure personal items are stored away from clean dishes to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing station at the kitchen prep area was not dispensing paper towel. Operator stated that it was broken.-Ensure there is a paper towel dispenser dispensing paper towel for hand drying at handwashing station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the back prep area was obstructed with boxes. Operator removed obstruction from the handwashing station.-Ensure the handwashing station is accessible to staffs at all times for easy handwashing.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel for the hand wash sink at the back food prep area was stored on the countertop and used as a stand to hold miscellaneous items**Please install a paper towel dispenser and store paper towel in the dispenser to protect it from contamination.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the front food prep area was empty. Staff filled bucket with QUAT measured at 200ppm during the inspection.**Ensure that sanitizer is prepared and available for use when food is being prepped at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Toilet brushes and plunger were stored on the floor by the mop sink in the food prep area. Items were moved to the washroom.2. A cell phone was plugged to charge and stored on the food prep countertop. Staff removed the cell phone from countertop.**Please ensure that items not associated with food are stored separate and away from food prep area to prevent potential contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel for the hand wash sink at the back food prep area was stored on the countertop and used as a stand to hold miscellaneous items**Please install a paper towel dispenser and store paper towel in the dispenser to protect it from contamination.
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink at the back food prep area had been repaired but there was no soap or paper towel.**Please ensure all hand wash sinks are equipped with hot & cold water, soap and single use towels at all times. 2. The soap dispenser for the hand wash sink in the front service area was mounted behind the wall away from the hand sink.**Relocate soap dispenser to the front service area for easy access.
    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink at the back food prep area was not in working order.**A hand wash sink is needed in the back area as food is prepped in this area**Please fix the plumbing concerns and ensure hand sink is in good repair.2. The soap dispenser for the hand wash sink in the front service area was mounted behind the wall away from the hand sink.**Relocate soap dispenser to the front service area for easy access.
    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into 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?
      • The light in the walk-in freezer was not working.**Please replace light bulb.
  8. Demand Inspection

    0 infractions

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