18 - 5329 72 Avenue SE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 16, 2026
In ComplianceThe handwashing sink in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. , - Handwashing stations must be supplied with soap and paper towels at all times.
Mr. Sub is in the GREAT PLAINS neighbourhood. GREAT PLAINS, Calgary has 37 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 27 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since February 5, 2025, with 2 in compliance, 0 not in compliance, and 0 closures on record.
1 violation
The handwashing sink in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. , - Handwashing stations must be supplied with soap and paper towels at all times.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
A&W
GREAT PLAINS
3 violations
**Corrected**, QUATS sanitizer bucket measured 500 ppm in front of the house., - Operator remade the solution and tested 200 ppm. , , **Please ensure QUATS solution is maintained at 200 ppm at all times.
**Corrected**, Mushroom and vegetable soup in the hot holding in front of the house measured 31*C and 41.6*C respectively. Staff said soups containers were directly placed into hot holding from the cooler around 1 hour ago. , - Operator reheated both soups to 74*C and was instructed to place the soup in the hot holding unit once it has reached minimum 60*C. , , **Ensure food stored in cooler is reheated to minimum of 74*C before hot holding. This is to ensure that all the harmful bacteria are killed or reduced to safe levels.
**Corrected**, Staff was using wet and dirty cleaning cloth as a surface to store the cutting knife beside the prep cooler in front of the house. , - Operator removed the cleaning cloth and stored the knife in the 200 ppm QUATS sanitizer solution., , **Do not use wet cleaning cloths to store utensils as it can promote bacterial growth., **Ensure sanitizer solution is changed every two hours or whenever visibly soiled if used to store utensils.