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Westlock Quiznos / Husky Tags 14919 - Food

10208 104 Avenue Westlock AB T7P 2H6 · Food - General

Official record from Alberta →

Inspection summary

Westlock Quiznos / Husky Tags 14919 - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on September 15, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 7 times across 5 separate inspections, most recently on September 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

7 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?
      • Foods being displayed in the hot holding unit such as fried chicken wings were kept at 40C. Soups kept on the steam tables were kept at 28C. One staff advised that soups were taken out of the cooler and placed on the steam tables directly. Staff was required to reheat fried chicken and soups until the internal temperatures reached 74C; then, they were transferred back to the hot holding units. Discussed with both the on site staff and the operator that hot holding units are not designed for reheating foods. Foods must be reheated quickly on the stove or in a microwave oven until the internal temperatures reach at least 74C. The hot holding units must be preheated to the proper temperature before foods are placed on them. Ensure that high risk foods intended for hot holding display were kept at 60C or higher at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white cooler at the front serving area was kept at 11C during inspection and the temperature did not go down throughout the inspection time. One staff was required to transfer all the high risk foods to another cooling unit which was kept at 4C during inspection. This white cooler must be closely monitored and high risk foods must not be stored in there until it can be maintained at 4C or below.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried high risk foods intended for hot holding display were kept at 55C during inspection. One staff was required to reheat them quickly until the foods reach a minimum internal temperature of 74C; then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding be kept at 60C or above at all times.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried foods such as chicken products were kept at 50C during inspection. The operator was required to reheat them to an internal temperature of 74C; then, they were transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times. Recommend that foods be cooked in small quantities and cooked more frequently.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked drumsticks intended for hot holding display were still kept at 48C. The staff was required to heat them up quickly until the internal temperature reaches 74C; then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times. Recommend that foods be stored at the area close to the hot lamps. Temperatures for hot holding foods must be checked on a regular basis as well.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the chicken drumsticks was kept at 47C on the hot holding unit. One staff was required to quickly heat them up in the deep fryer until the internal temperature reaches at least 74C. Then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The insulated container used to store coffee cream at the front self serving area was kept at 14C. Ensure that the insulated containers be changed on a regular basis to keep high risk foods refrigerated at required temperature range.

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