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Subway

8 Midlake Boulevard SE Calgary AB T2X 2X7 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on March 6, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 4, 2026. 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 across 3 separate inspections, most recently on June 14, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of potato rings stored in insert of prep cooler was 11 CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Potato rings were discarded
    • 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 were provided.Requirement:Maintain adequate pest control records on monthly basis.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall to seal the gap between wall and floor.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of coolers located at the back in front prep area were 10 C and 9 C. Internal temperatures of perishable foods stored in these coolers were: capicola meat at 8.7C, steak meat at 6.5C and 7.7C, chicken 7-8C and 9C, peperoni at 6.7C, cold cut meats at between 6.7C-10 C, Requirement:- Do not store any perishable food in these two coolers until temperature is maintained at 4C or less.-Move all perishable foods to walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall to seal the gap between wall and floor.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of coolers located at the back in front prep area were 11 C and 12 C. Internal temperatures of perishable foods stored in these coolers were: tuna 8C, capicola meat at 8C, steak meat at 9.2C and 10.7C, chicken 8C and 9C, peperoni at 10.7C, cold cut meats at 7.5C, Requirement: Do not store any perishable food in these two coolers until temperature is maintained at 4C or less.-Steak meat and pepperoni at 10.7C were discarded-Remaining perishable foods were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls stored in hot holding unit was 55CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Meat balls were reheated during inspection before storing back in the hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was missing on one wall in back prep area.Requirement: Provide baseboard on the wall.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of broccoli -cream soup stored in the warmer was 51 C and chicken soup was at 55C.Requirement: Ensure that perishable foods under hot holding are stored at 60 C and higher.Soups were reheated to 74 C before storing back in the warmer.
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