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To Me Sub & Grill

5250 Macleod Trail SW Calgary AB T2H 0J2 · Food - General

Official record from Alberta →

Inspection summary

To Me Sub & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on March 10, 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 3 times across 3 separate inspections, most recently on July 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on March 10, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 separate inspections, most recently on July 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand 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?
      • July 17 2025- Door leading into food handling area was kept open, no pest screen in-place. **Do not keep door open unless a screen is installed for pest control. The following was not observed on July 17 2025: A gap was found at the bottom of the exiting door. - Ensure the gap is sealed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating with an invalid Food Handling Permit.
  2. 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?
      • July 17 2025- Door leading into food handling area was kept open, no pest screen in-place. **Do not keep door open unless a screen is installed for pest control. The following was not observed on July 17 2025: A gap was found at the bottom of the exiting door. - Ensure the gap is sealed.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored in the ice machine improperly with the handle touching ice stored inside. Corrected onsite. **Ensure utensils do not have handles contacting foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handsink in the kitchen was blocked with a container stored in the sink basin. Corrected onsite. **Ensure at all times to keep the handsink clear for use, do not store any items in the sink basin.
    • 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?
      • July 17 2025- Door leading into food handling area was kept open, no pest screen in-place. **Do not keep door open unless a screen is installed for pest control. The following was not observed on July 17 2025: A gap was found at the bottom of the exiting door. - Ensure the gap is sealed.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection on July 17 2025: (no hot holding in the baine maire (food warmer.The cold prep cooler for subs was measured:-Top line inserts- carrots internal food temperature was @6.9 deg C. Bottom cabinet- sliced cooked beef was @ 6.6 deg C*** Ensure the cooler is able to keep 4C and lower.The cold prep cooler for salad rolls was measured: -Top line inserts- shredded lettuce was @8 deg C ** cover inserts with lids or cover to maintain food temperature at 4C and lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink for kitchen staff use:1. Faucet mount was missing and handsink was non-functional2. Handsink- 2 containers stored in the basin and blocked access. 3. Staff were using handsink in washroom for handwashing**Immediately repair handsink for use. Staff should be aware to use only the designated handsink for handwashing in the kitchen before handling food and after handling soiled items.
    • 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?
      • July 17 2025- Door leading into food handling area was kept open, no pest screen in-place. **Do not keep door open unless a screen is installed for pest control. The following was not observed on July 17 2025: A gap was found at the bottom of the exiting door. - Ensure the gap is sealed.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold prep cooler was measured at 5.6C.- Ensure the cooler is able to keep 4C and lower. The beef, chicken, pork stored at the hot holding unit were held between 32-62C. Operator indicated they reheated the foods and held at the unit.- Ensure all the foods are reheated up minimum 74C, and hot held at minimum 60C.Confirm with a probe thermometer. Written procedures for proper reheating temperature and thermometer check are required. The display thermometer for both coolers were either not available or broken.- Ensure a functioning thermometer is available at each cooler unit.
    • 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 gap was found at the bottom of the exiting door. - Ensure the gap is sealed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted for display.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6 containers of cooked meats were held at room temperature, internal temperature were measured between 55-60C.Operators couldn't not explain in English.- All the food were moved to the hot holding unit OR fridge.
    • 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?
      • Facility does not use a professional pest control company and or does not have a pest control in-house program. -Pest control checklist sent via email. -Ensure to do monthly checks and keep records on-site to monitor unwanted pests from entering the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed anywhere throughout the facility. -Ensure valid food handling permit is properly displayed for the general public to easily view it.

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