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Subway

85 Bowridge Drive NW Calgary AB T3B 3R6 · Food - General

Official record from Alberta →

Inspection summary

Subway has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on October 9, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on December 18, 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 2 times across 2 separate inspections, most recently on December 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on October 2, 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 3 times across 3 separate inspections, most recently on September 26, 2025. 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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperatures for the afternoon check on the temperature monitor sheet were filled out in the morning.Ensure the temperature recording is done accurately.
  3. 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?
      • 1) Light in the walk-in cooler was dim.Increase light level.
  4. Monitoring Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, not sure if there is a certified food safety staff at this location. Register and take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light in the walk-in cooler was dim.Increase light level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboards were used to line food contact surfaces in the storage shelf by the walk-in cooler. Operators were instructed to remove the cardboards.Liners for storage shelves should be cleanable, non-absorbent and durable.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer was instructed to sanitize with 50ppm chlorine on the spray bottle label. 0.0ppm Chlorine was detected in the chlorine spray bottle. Use 100 to 200ppm chlorine for sanitizing equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Staff remake the chlorine for the spray bottle, and it was measured at 500ppm.Use 100 to 200ppm to sanitize the equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper heating was observed during inspection. The meat ball in the hot holding unit was measured at 47.0 degrees C., while the other foods were measured more 60 degrees C. Meat balls were not reheated to 74 degrees C or higher before serving or placing them in the hot holding unit. Discarded the meat balls. Reheat all foods to 74 degrees C or higher before serving or placing in the hot holding unit. 2) Drink cooler in the front was measured at 14.0 degrees C. Ask staff to store the apple juice in another cooler.Fix the coolerStore perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, no sure if there a certified food safety staff at this location. Register and take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Light in the walk-in cooler was dim.Increase light level.2) A ceiling tile was missing above the canopy. Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Protective stickers were still on the new equipment such as the cooler and hot holding unit. Please remove stickers for east cleaning.2) Saran wrap plastic was on the cashier keyboard and holes noted on the plastic.Change plastic every 2 hours or provide a washable silicon cover for the keyboard.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer in the red sanitizer bucket was measured less than 200ppm.2) Quat sanitizer in the knife holder was less than 200ppm.Change sanitizer more often to maintain the strength at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Beef chili in the hot holding unit was measured at 54.3 degrees C. and Cream of broccoli was measured at 57 to 59 degrees C.Reheat these soups to 74 degrees C. before serving and store all hot perishable food at 60 degrees C or higher. 2) Sandwich meats were stored above the load limit. The sandwich meats were measured between 8 to 10.0 degrees C on the top. Store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not rinsed before sanitizing. The sanitizer was filled in the two sink well. Please follow the three-step method for manual dishwashing.1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for two minutes and then air dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has two other locations, no sure if there a certified food safety staff at this location. Register and take the certified food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the small white plastic cutting boards.Replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Paint was peeling off the oven handle and the surface was sticky. Refinish the oven handle. 2) Cardboard was used to line the shelf inside the old cooler shelf. Cardboard was covered in dried syrup. Do not use cardboard to line any shelves. Remove cardboard and clean shelf.
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