13503 St. Albert Trail NW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 1, 2026
Improper reheating of cooked onions was observed. Onions were being held in the hot-holding unit and were heating slowly (~50C). The operator indicated that the cooked onions had been there for less than 2 hours. Reheat cooked food quickly using a stovetop/grill or microwave before placing in the hot-holding unit. Keep hot foods in the hot-holding unit at or above 60C at all times., , Corrected onsite. The onions were reheated on the grill to 74C.
The high-temperature dishwasher was not reaching the required sanitation temperature of 71C at dish level, with a maximum measured temperature of 65C after several cycles. The dishwasher will be used for washing dishes and utensils only. Sanitization will be completed in one of the sink compartments. Please repair the dishwasher.
Gaps noted on the sides of the back receiving door with visible light coming through. Please repair or replace the weatherstripping.
- Pest control records were not available for review. Operator indicated that pest control company comes in regularly. Please keep pest control records onsite for review. Please provide recent pest control records., , - A few mouse droppings were noted near the back door area and front area along the walls. Please thoroughly clean, sanitize, and organize these areas. Remove clutter.
Walk-in coolers missing internal monitoring thermometers. Please ensure all coolers are equipped with internal monitoring thermometers.
Outstanding - The facility was generally well-maintained, and warm water was available and accessible; however, the faucet at a front hand sink near the prep coolers was taped due to a mechanical issue. Please repair.
The following require attention: , , - High-touch surfaces including walk-in cooler handles and hand sink faucet at the front, - Exterior surfaces of the white pails near the back door, - Bottom of storage bins near the clean dishes area, - Underside of prep cooler cover in the front preparation area: please remove the damaged papers and clean surface., , Please clean and maintain in a sanitary condition.
The following areas require attention:, , - Floors under cookline, - Walls behind cookline, - Floors in the walk-in coolers, - Wire shelving racks in the kitchen, - Kitchen walls behind stainless steel tables and large equipment, - Dry storage area floors and shelving, - Floors and area under dishwashing sinks, - Area near back door: please remove clutter, thoroughly clean, and organize area., , Please conduct a deep cleaning and maintain facility in a sanitary condition., , - Cleaning schedule/checklist was not available. Please implement and maintain a cleaning schedule.
The Backyard Smokehouse is in the MCARTHUR INDUSTRIAL neighbourhood. MCARTHUR INDUSTRIAL, Edmonton has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 1, 2026, there are 16 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Subway 22422
MCARTHUR INDUSTRIAL
This restaurant has been inspected 8 times since October 16, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
8 violations
Improper reheating of cooked onions was observed. Onions were being held in the hot-holding unit and were heating slowly (~50C). The operator indicated that the cooked onions had been there for less than 2 hours. Reheat cooked food quickly using a stovetop/grill or microwave before placing in the hot-holding unit. Keep hot foods in the hot-holding unit at or above 60C at all times., , Corrected onsite. The onions were reheated on the grill to 74C.
The high-temperature dishwasher was not reaching the required sanitation temperature of 71C at dish level, with a maximum measured temperature of 65C after several cycles. The dishwasher will be used for washing dishes and utensils only. Sanitization will be completed in one of the sink compartments. Please repair the dishwasher.
Gaps noted on the sides of the back receiving door with visible light coming through. Please repair or replace the weatherstripping.
- Pest control records were not available for review. Operator indicated that pest control company comes in regularly. Please keep pest control records onsite for review. Please provide recent pest control records., , - A few mouse droppings were noted near the back door area and front area along the walls. Please thoroughly clean, sanitize, and organize these areas. Remove clutter.
Walk-in coolers missing internal monitoring thermometers. Please ensure all coolers are equipped with internal monitoring thermometers.
Outstanding - The facility was generally well-maintained, and warm water was available and accessible; however, the faucet at a front hand sink near the prep coolers was taped due to a mechanical issue. Please repair.
The following require attention: , , - High-touch surfaces including walk-in cooler handles and hand sink faucet at the front, - Exterior surfaces of the white pails near the back door, - Bottom of storage bins near the clean dishes area, - Underside of prep cooler cover in the front preparation area: please remove the damaged papers and clean surface., , Please clean and maintain in a sanitary condition.
The following areas require attention:, , - Floors under cookline, - Walls behind cookline, - Floors in the walk-in coolers, - Wire shelving racks in the kitchen, - Kitchen walls behind stainless steel tables and large equipment, - Dry storage area floors and shelving, - Floors and area under dishwashing sinks, - Area near back door: please remove clutter, thoroughly clean, and organize area., , Please conduct a deep cleaning and maintain facility in a sanitary condition., , - Cleaning schedule/checklist was not available. Please implement and maintain a cleaning schedule.
2 violations
The facility was generally well-maintained, and warm water was available and accessible; however, the faucet at a front hand sink near the prep coolers was taped due to a mechanical issue. Please repair.
Paper towel dispensers were not functioning in the kitchen; loose paper towel rolls were placed near the hand sinks. Please repair the dispensers to ensure proper hand hygiene.
5 violations
Two spray bottles near the storage room were unlabeled. Please ensure all chemicals are properly labeled to prevent misuse. The bottles were removed for labeling.
Garlic processed onsite was left out at room temperature and was measured at 21C. The operator indicated that the garlic had been out for over 2hrs. Ensure high-risk foods are kept <4C or >60C at all times. The garlic was discarded onsite.
The high-temperature dishwasher measured 67C at dish level after several runs. Ensure the dishwasher reaches at least 82C during the final rinse and 71C at dish level to achieve satisfactory sanitation. A technician was called onsite. Photographic and video evidence later confirmed a final rinse temperature above 87C and a dish-level thermometer reading of 72.5C.
No violations
1 violation
Large cutting board has a wide crack through the middle of the board., , Please repair and seal or obtain new cutting board.
2 violations
The high-temperature dishwasher rinse cycle reached a maximum of 46C (unsatisfactory). The temperature was measured using two different min/max probe thermometers. Both thermometers were run through the dishwasher 4 times. The inspection was completed at approximately 2 pm. The dishwasher is serviced by a 3rd party agency – operator stated they would call for a service immediately.
The kitchen had multiple hand sinks. 3/5 hand sinks were fully stocked. , o The hand sink in the server area as you enter the kitchen was not equipped with paper towel , o The hand sink in the middle of the cookline was not equipped with soap – the dispenser had fallen down
No violations
No violations
Paper towel dispensers were not functioning in the kitchen; loose paper towel rolls were placed near the hand sinks. Please repair the dispensers to ensure proper hand hygiene.
Three damaged strainers were found in the kitchen. Please ensure all utensils are maintained in good repair. The strainers were discarded onsite.