115 - 6730 Taylor Drive
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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 36482
This restaurant has been inspected 10 times since June 28, 2023, with 9 in compliance, 1 not in compliance, and 0 closures on record.
No violations
1 violation
Holding temperatures were checked a stainless steel container of chicken was found to be at 48°C internal temperature and a container of steak was at 56°C, both items were below the required minimum hot holding temperature of 60 Celsius. These items were placed in the hot holder a short time ago before lunch hour. These items were removed from the hot holding unit and will be reheated to 74 Celsius and then will be put back in the hot holding unit. The temperature will be turned up although the water was found to be at 83 C, and the use of two containers to prevent drying out on the bottom will be discontinued so that the heat is able to penetrate the container easier., The operator has a metal stem thermometer on hand and will use it to check hot holding temperatures periodically to ensure a minimum of 60 Celsius is maintained.
1 violation
Thawing of meat at room temperature, Approved thawing methods were discussed (in cooler or under cold running water)., Meat was moved to the cooler to thaw., Corrected, , Cold storage unit temperatures were within correct range., , , Sham hot holder maintains food at 60 C or hotter.
1 violation
The temperature of beef and pork held in the hot holders was below the required 60 C. Temperature was measured to be at 44 C. These items were taken out of the hot holder and heated to 74 C then put back in the hot holder. Ensure the hot holding temperature is held above 60 C at all times., , Cold storage unit temperatures were within correct range.
No violations
No violations
No violations
No violations
No violations
8 violations
Sanitizing solution concentration is measured at 0 ppm of Quats in the sanitizing sink. , - Staff complied by preparing new sanitizing solution with an acceptable concentration measurement of 200 ppm., - Educated to regularly check the concentration solution using a test strip.
, Used sanitizing cloths were found on top of sanitizing spay. , - Asked to use sanitizing spray only with single use paper towel with or a sanitizing cloth soaked in bucket with solution concentration of above 200 ppm of Quats when not in use.,
Observed personal food items are in the cool holding unit with food being served to the public., , - Staff complied to move personal food items in one designated area. Please ensure to assign a designated area only for personal food items in storing.
Raw eggs was observed and on top of prepared food in cool holding unit. , , - Staff complied by placing the raw meat at the bottom of the cool holding unit to avoid cross contamination. Please ensure raw meat/products are placed below any prepared, ready to eat, and cooked food items.
Food in the hot holding unit e.g. beans are reading at 39 degrees C using a probe thermometer. , - Staff complied to reheat the food at 74 degrees C and to increase the hot settings of the oven to maintain the acceptable temperature range. Please ensure to reheat food to 74 degrees C before placing in the hot holding unit and maintained to above 60 degrees C., ,
Observed food trays were being cooled down at room temperature. Staff stated cooling it down for 15-30 mins. , , Please ensure to place food in a cool holding unit after cooling down. Any cooked food left in room temperature for more than 2 hours needs to be discarded.
Observed upon arrival that handwashing sink area not accessible for use. Found a food tray over and covering the sink area. , , - Staff complied to remove the food tray from the sink area. Please ensure handwashing sink is always accessible for use to all staff.
Floor by the back door hallway and underneath of hard-to-reach areas were observed to have debris that needs to be cleaned. , - Ensure to have these areas clean and well maintained in sanitary condition to prevent attraction of unwanted pests., Correct by Fri June 30.,