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Subway 70651

136 - 30 Springborough Boulevard SW Calgary AB T3H 0N9 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • A pest control report is not being maintained on a monthly basis. The facility has been writing their own reports using a template, but the last date found was January 2026.REQUIREMENT: Ensure that a written report is maintained monthly.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat slicer was placed on the counter where it was not protected from customer contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged drinks, boxes of banana peppers, and a bag of onions were stored on a shelf directly beside the mop sink. Install a barrier that is at least 5 feet tall, or do not store food beside the mop sink
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat slicer was placed on the counter where it was not protected from customer contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged drinks, boxes of banana peppers, and a bag of onions were stored on a shelf directly beside the mop sink. Install a barrier that is at least 5 feet tall, or do not store food beside the mop sink
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored in a container at room temperature. Operator indicated that they are washed between 1 to 2 hours. Ensure the knives are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out the knives with new ones.