110 - 6730 Taylor Drive
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 août 2026
Observed staff improperly using gloves. Staff were observed to not washing their hands prior to putting on gloves. Staff then went to till, handled money, came back to kitchen and took a pot to the sink and filled it up with water without taking off gloves between or washing hands at all. Discussed proper procedures for glove use. Discussed wearing gloves does not remove the need to practice good handwashing.
Garlic butter spread measured 25C on countertop since the day before. Discussed potentially hazardous foods should not be left out at room temperature for no more than two hours. Discussed bringing out small amounts for this period. Staff was instructed to discard garlic butter spread., , Meat sauce was in a pot on the stove and temperature was down low. The temperature of meat sauce measured 30C. Staff stated that the meat sauce was removed from the fridge 10-15 minutes prior. Staff was educated on proper cooking and hot holding procedures. Staff cooked meat sauce to 70C rapidly and then moved to hot holding unit. The temperature of hot holding unit measured 60C.
Pineapple was sitting in a strainer on top of tin can with no cover. Discussed moving pineapple into a food grade container with tight fitting lid.
No chlorine (bleach) test strips available on site. Inspector left chlorine test strips with staff. Please purchase chlorine test strips. , There was a bottle of scented bleach (lemon). Discussed not using scented disinfectants. This can interfere with the disinfectant's effectiveness.
Staff on site demonstrated a lack of knowledge on basic food safety. Additional staff will need to complete an approved food safety course in Alberta.
This facility needs to prioritize cleaning., The following areas need to have a thorough cleaning completed:, -Under/between/behind hard to reach equipment such as cookline and coolers., -High touch areas such as counters, fridge handles. etc., -Walls had grime, dirt and food buildup., -Ceiling tiles and the walk in cooler fan had dirt buildup., -Flooring is being cleaned. However, there is a buildup of grime underneath where staff are not mopping. , -Stand alone mixer and other machines cover had flour over it. , -Meat slicer had a buildup of food debris underneath the blade., -Can opener felt greasy to touch
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.
Subway 36482
Ce restaurant a été inspecté 7 fois depuis le 7 décembre 2023, avec 5 conformes, 2 non conformes et 1 fermeture au dossier.
6 infractions
Observed staff improperly using gloves. Staff were observed to not washing their hands prior to putting on gloves. Staff then went to till, handled money, came back to kitchen and took a pot to the sink and filled it up with water without taking off gloves between or washing hands at all. Discussed proper procedures for glove use. Discussed wearing gloves does not remove the need to practice good handwashing.
Garlic butter spread measured 25C on countertop since the day before. Discussed potentially hazardous foods should not be left out at room temperature for no more than two hours. Discussed bringing out small amounts for this period. Staff was instructed to discard garlic butter spread., , Meat sauce was in a pot on the stove and temperature was down low. The temperature of meat sauce measured 30C. Staff stated that the meat sauce was removed from the fridge 10-15 minutes prior. Staff was educated on proper cooking and hot holding procedures. Staff cooked meat sauce to 70C rapidly and then moved to hot holding unit. The temperature of hot holding unit measured 60C.
Pineapple was sitting in a strainer on top of tin can with no cover. Discussed moving pineapple into a food grade container with tight fitting lid.
No chlorine (bleach) test strips available on site. Inspector left chlorine test strips with staff. Please purchase chlorine test strips. , There was a bottle of scented bleach (lemon). Discussed not using scented disinfectants. This can interfere with the disinfectant's effectiveness.
Staff on site demonstrated a lack of knowledge on basic food safety. Additional staff will need to complete an approved food safety course in Alberta.
This facility needs to prioritize cleaning., The following areas need to have a thorough cleaning completed:, -Under/between/behind hard to reach equipment such as cookline and coolers., -High touch areas such as counters, fridge handles. etc., -Walls had grime, dirt and food buildup., -Ceiling tiles and the walk in cooler fan had dirt buildup., -Flooring is being cleaned. However, there is a buildup of grime underneath where staff are not mopping. , -Stand alone mixer and other machines cover had flour over it. , -Meat slicer had a buildup of food debris underneath the blade., -Can opener felt greasy to touch
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1 infraction
Please ensure that the paper towel dispenser is repaired or replaced and working properly., Correct by Jan 10,
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