5606B 4 Street NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 27, 2026
Not in ComplianceThe concentration of the quats sanitizer solution measured 150ppm. , , The concentration of the quats sanitizer solution must measured at least 200ppm to effectively sanitize food contact surfaces., , Ensure the sanitizer solution is regularly checked with quats test strips and changed when the concentration is no longer maintained at 200ppm or as indicated on the manufacturer's instructions. , , The operator changed the sanitizer solution at the time of the inspection and measured 200ppm.
1. There was a mouse found in the T5 trap located near the back exit door. , , The facility must be kept free from pests to protect food from contamination. , , Consult with the hired pest control company to determine points of entry and methods to prevent pests from entering the food establishment. , , No pests were observed in the other pest monitoring traps. , , 2. There were mouse droppings underneath the metal shelf rack near the walk-in freezer., , Please ensure the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Closely monitor for pest activity and adjust the frequency of treatment accordingly.
Subway 4645 is in the THORNCLIFFE neighbourhood. THORNCLIFFE, Calgary has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 32 (56%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since June 26, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
The concentration of the quats sanitizer solution measured 150ppm. , , The concentration of the quats sanitizer solution must measured at least 200ppm to effectively sanitize food contact surfaces., , Ensure the sanitizer solution is regularly checked with quats test strips and changed when the concentration is no longer maintained at 200ppm or as indicated on the manufacturer's instructions. , , The operator changed the sanitizer solution at the time of the inspection and measured 200ppm.
1. There was a mouse found in the T5 trap located near the back exit door. , , The facility must be kept free from pests to protect food from contamination. , , Consult with the hired pest control company to determine points of entry and methods to prevent pests from entering the food establishment. , , No pests were observed in the other pest monitoring traps. , , 2. There were mouse droppings underneath the metal shelf rack near the walk-in freezer., , Please ensure the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Closely monitor for pest activity and adjust the frequency of treatment accordingly.
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.
Shoppers Drug Mart 305
THORNCLIFFE
5 violations
Leftover chicken noodle soup and meatballs were left out at room temperature. Vacuum sealed sandwich ingredients like roast beef, steak, and chicken were observed to be left out at room temperature overnight to thaw. The internal temperatures of these items were tested using a probe thermometer and ranged from 17C - 23C. Perishable foods must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness., , The operator promptly discarded the temperature abused food items. The operator was informed about correct thawing techniques. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
The hot water valve supplying the handwash sink located on the service line was shut off., , The hot water valve was turned back on. Please ensure that the handwash sink is fully stocked and supplies hot and cold water at all times.
Mouse droppings were observed in the utility area beside the dry storage., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
Inadequate training regarding critical food handling procedures were observed. The operators were unable to demonstrate food safety knowledge., , Please provide additional training to your staff. Please refer to the following link for our Food Safety Basics course: https://www.albertahealthservices.ca/eph/page3151.aspx
1) The temperature of the countertop cooler was measured using a probe thermometer and read 7.6C, , Please adjust or repair the cooler to ensure it can maintain temperatures of 4C or lower., , 2) The handwash sink located on the service line was observed to have a dripping leak from the faucet head., , Please repair the faucet to ensure it is no longer leaking.
3 violations
Violation: Unsatisfactory thawing methods were observed. Steak mix, Broccoli and Cheddar soup, and Chicken Noodle soup was kept overnight on the counter for the purpose of thawing. Temperature of the food items was recorded between 24C - 25C., , Action Taken: Food items were discarded in the garbage. Staff was explained the correct procedure of thawing food items are:, 1) In the cooler overnight, 2) Under cold running water, 3) In the microwave for RTE (Ready to Eat),
Violation: The hot water was turned off., , Action Taken: Staff turned the water back on. The dedicated hand sink in the facility must be equipped with hot and cold running water, soap and paper towels at all times.
Violation: Mice droppings were observed behind the racks by the dry storage area., , Action Taken: Remove mice droppings from this area. Thoroughly clean and sanitize the areas contaminated by mice droppings.