7143 Winterburn Road NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 12, 2026
Dust observed throughout the customer service area and hard to reach surfaces example windows, cooler etc... Please clean and sanitize appropriate areas for safe and sanitary operation of the facility.
Subway 36367 is in the GRANVILLE neighbourhood. GRANVILLE, Edmonton has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 16, 2026, there are 25 (93%) 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.
Granville Childcare Centre - Kitchen
GRANVILLE
This restaurant has been inspected 11 times since November 2, 2023, with 3 in compliance, 8 not in compliance, and 0 closures on record.
1 violation
Dust observed throughout the customer service area and hard to reach surfaces example windows, cooler etc... Please clean and sanitize appropriate areas for safe and sanitary operation of the facility.
No violations
1 violation
The sanitizer dispenser was only dispensing about 50-100ppm QUAT residual. , , Facility to manually add sanitizer for concentrations of 200ppm QUAT residual until dispenser is adjusted., , Sanitizer solutions were not prepared on arrival at 1:30pm, the buckets were dry. Ensure staff are preparing a sanitizer solution during start up.
1 violation
The sanitizer dispenser was only dispensing about 50-100ppm QUAT residual. , , Facility to manually add sanitizer for concentrations of 200ppm QUAT residual until dispenser is adjusted., , Sanitizer solutions were not prepared on arrival at 1:30pm, the buckets were dry. Ensure staff are preparing a sanitizer solution during start up.
2 violations
May 05, 2026 – The temperature control issue remains unresolved. The ambient temperature of the cooler was measured at 10 °C using two separate dial thermometers inside the unit. Individual food items were probed, and the following internal temperatures were recorded: egg 11 °C, patties 9 °C, and processed peppers 13 °C., Potentially high‑risk food items that had been held above 4 °C for an extended period were discarded during the inspection., Please ensure the cooler is serviced and capable of consistently maintaining 4 °C or below., DO NOT USE this cooler until a satisfactory re‑inspection has been conducted and compliance has been verified., , April 28, 2026: The temperature control issue remains unresolved. Food items were individually checked using the facility's probe thermometer. Potentially hazardous, temperature‑time abused food items (including eggs, processed vegetables, and patties) were identified and discarded immediately to mitigate the risk of foodborne illness and to ensure protection of public health., , The cooler is a critical piece of equipment in a food facility. Please ensure that a thorough service is carried out and that the cooler is maintained in consistent good working condition to ensure proper temperature control and food safety., , February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C., , October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
1 violation
April 28, 2026: The temperature control issue remains unresolved. Food items were individually checked using the facility's probe thermometer. Potentially hazardous, temperature‑time abused food items (including eggs, processed vegetables, and patties) were identified and discarded immediately to mitigate the risk of foodborne illness and to ensure protection of public health., , The cooler is a critical piece of equipment in a food facility. Please ensure that a thorough service is carried out and that the cooler is maintained in consistent good working condition to ensure proper temperature control and food safety., , February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C., , October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
1 violation
February 26, 2026: Temperature issue remains unresolved. Cooler temperature was measured at 10.2°C. The operator was instructed to relocate all food items to the walk-in cooler located at the back, which was measured at 3.2°C., , October 08, 2025: The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
1 violation
The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
2 violations
The Cooler to the back counter in the prep area has a temperature of 9 degrees Celsius. Cold foods must be kept at 4°C or below.
Thermometer is missing in some coolers. Please have thermometer for coolers to monitor temperature.
No violations
1 violation
The pest control record not up to date. Corrected during inspection.
Hand hygiene is a critical control point and is essential to preventing contamination and ensuring food safety., The single‑use paper towel dispenser at the front service line hand sink was empty, with no paper towels available. A paper towel roll was observed on a table at the back, with soiled edges., Please ensure that single‑use paper towels are provided in appropriate dispensers and are available at all times to support proper hand hygiene and food safety.