8 - 4624 Varsity Drive NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 15, 2026
In ComplianceThe meatballs in the hot holding unit were measured around 18C. The hot holding unit was around 45C. The staff was reheating the meatballs in the steam table., , The staff was instructed to reheat the meatballs above 74C immediately in the oven., , Reheat the high risk foods rapidly above 74C. The hot holding unit must be able to maintain 60C prior to use.
Subway 11117 is in the VARSITY neighbourhood. VARSITY, Calgary has 136 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 109 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since January 17, 2024, with 1 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
The meatballs in the hot holding unit were measured around 18C. The hot holding unit was around 45C. The staff was reheating the meatballs in the steam table., , The staff was instructed to reheat the meatballs above 74C immediately in the oven., , Reheat the high risk foods rapidly above 74C. The hot holding unit must be able to maintain 60C prior to use.
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.
Peking Garden
VARSITY
3 violations
Quat sanitizer in the front red bucket was measured at 0 ppm., , The operator prepared a new solution which was tested at 200ppm., , -Ensure that the Quat sanitizer solution is maintained at 200ppm.
In the inserts,, , Beef was measured at 7 degrees C, Chicken was measured at 8 degrees C, White cheese was measured at 9 degrees C., Cheddar cheese was measured at 9.3 degrees C, Habanero cheese was measured at 8.9 degrees C., Turkey was measured at 7 degrees C., Tuna was measured at 6.9 degrees C., Bacon was measured at 9 degrees C., Salami was measured at 9 degrees C., , *All the meats and cheeses were placed inside a working cooler., , Spicy pork meat was measured at 12.3 degrees , Brisket was measured at 12.1 degrees C, Cold cut was measured at 11.8 degrees C., * Pork, brisket and cold cut was discarded., , -Ensure that all the perishable food under refrigeration is measured at 4 degrees C or less., -Store all the perishable food under the insert fill line.
Baseboard was missing on the side wall under the 3-compartment sink., , -Fix the baseboards.
1 violation
The internal temperature of high-risk foods such as breaded chicken and steak stored in the front prep cooler were measured at 12.5-13.5 and 8.5 respectively. , , - Breaded chicken was discarded. , - All high-risk foods must under refrigeration must be stored at a temperature of 4C or less. , - Do not foods in certain areas if the cooler cannot maintain temperature in those areas. If staff are leaving food out at room temperature to thaw before transferring them into the cooler, retain them on proper thawing methods. Thaw foods in the cooler, under running cold water, or in the microwave if being cooked or consumed immediately after. ,