8 - 4624 Varsity Drive NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juin 2026
ConformeThe 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 se trouve dans le quartier VARSITY. VARSITY, Calgary compte 136 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 109 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 17 janvier 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Peking Garden
VARSITY
3 infractions
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 infraction
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. ,