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Subway - Food

NE 35-42-28 W4 Crestomere AB · Food - General

Official record from Alberta →

Inspection summary

Subway - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on July 30, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 7, 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?

  • 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 20, 2023. 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 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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 visible gap is present between the exterior door and the door frame along the vertical edge, extending from near the threshold upward several inches. These opening compromises the doors seal and can lead to the entry of pests into the food handling area.
  4. Monitoring Inspection

    2 infractions

    • 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 visible gap is present between the exterior door and the door frame along the vertical edge, extending from near the threshold upward several inches. These opening compromises the doors seal and can lead to the entry of pests into the food handling area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A low-level wall vent right before the three-compartment sink has a significant accumulation of dust across the grille surface particularly in the recessed fins.Please ensure the wall vent is cleaned to minimize the potential for dust contamination to food items and impacted air quality.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was measured at 150 ppm.Ensure this always meet the required concentration level of 200 ppm.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dec 20: Cooler is awaiting repair and is currently not in use.Please contact me when the cooler is repaired.Previously: The cooler beneath the ovens which contained chicken, cheese, rice and egg patties was measured at 12C. The internal temperature of chicken contained in the cooler was measured at 11C. The staff informed the inspector that the food had been in the cooler for approximately 7 hours. The food in the cooler was discarded and the staff were instructed to not use the cooler until it has been repaired and can maintain a temperature of <4C.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler beneath the ovens which contained chicken, cheese, rice and egg patties was measured at 12C. The internal temperature of chicken contained in the cooler was measured at 11C. The staff informed the inspector that the food had been in the cooler for approximately 7 hours. The food in the cooler was discarded and the staff were instructed to not use the cooler until it has been repaired and can maintain a temperature of <4C.
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