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Le La Vietnamese Restaurant

4 - 6624 Centre Street SE Calgary AB T2H 0C3 · Food - General

Official record from Alberta →

Inspection summary

Le La Vietnamese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on January 7, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on January 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on October 15, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Many heads of lettuce in walk-in cooler were wilted.Product discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Container of sanitizer connected to glasswasher was empty.New solution connected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White protective film still present on dishwasher.Remove film
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffles were extremely dirty.Floor below cooking equipment was dirty / greasy.Floor below double sink was dirty.Two thermometers were dirty / greasyClean noted items / areas.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers and boxes of food stored directly on the floor of the walk-in cooler.Food must be stored at least 15 cm (6 inches) off the floor to protect from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
  3. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being stored on the counter between uses. Reusable wiping cloths must be stored in sanitizer solution between uses. Cloths were moved into the wiping cloth bucket with sanitizer solution during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A styrofoam box was being reused for storing basil. The box was soiled.Discard the Styrofoam box. Styrofoam is not a cleanable surface. Obtain a cleanable box to store the basil in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers and boxes of food stored directly on the floor of the walk-in cooler.Food must be stored at least 15 cm (6 inches) off the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and empty aluminum cans were being used as scoops in bulk dry food storage containers.Ensure that scoops with handles are used for bulk food containers. Ensure that handles of scoops are kept out of the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine concentration in bleach water wiping cloth bucket measured approximately 1000 ppm initially.Solution was diluted, and then concentration measured 200 ppm. Ensure that bleach water is maintained between 100-200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle for the iodine glasswasher was empty. No additional sanitizer was available on site.Replace the empty sanitizer bottle with a new bottle. Ensure that dishwasher chemicals are monitored and changed out as often as necessary.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The water temperature at the dish level during the sanitize cycle for the high temperature dishwasher in the kitchen measured 60 degrees Celsius maximum.Water temperature at the dish level during the sanitize cycle for the high temperature dishwasher must measure greater than 71 degrees Celsius.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Repeat violation* March 8, 2024 checklist sent via emailFeb 2022No pest control reports available
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were aware that the dishwasher was not sanitizing, and additionally stated the dishwasher was not being used due to the leak, but improper manual dishwashing procedures were being used. Staff stated that dishes were:- Being washed with soap and water- Rinsed with fresh water- Air driedReviewed proper manual dishwashing procedures. Also informed that only single use customer dishes can be used until the dishwasher is repaired or replaced.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher was leaking.Repair or replace the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • October 15, 2024: Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.*Repeat violation* March 8, 2024Feb 2022Grease accumulation on ventilation canopy. Ventilation canopy due for service
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff stated that the meat slicer used to slice raw beef was used multiple times per day, but was only cleaned and sanitized once a day.The meat slicer must be cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment on the cookline had grease, soil, and food debris accumulation.Clean the floor under the equipment on the cookline and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violation* March 8, 2024No written cleaning schedule, template sent via email Feb 2022No written cleaning schedule available
  4. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Repeat violation* March 8, 2024 checklist sent via emailFeb 2022No pest control reports available
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violation* March 8, 2024Feb 2022Grease accumulation on ventilation canopy. Ventilation canopy due for service
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violation* March 8, 2024No written cleaning schedule, template sent via email Feb 2022No written cleaning schedule available
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was found stored in warm water in between use.- Ensure rice scoop is stored in iced water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The beer cooler with take-out bean sprout were measured at 12C. - Ensure bean sprouts were maintained at 4C or lower. *Repeat violations*Foods in the prep cooler at the kitchen was measured at 8C.- Ensure temperature of 4C or lower are maintained.  Foods in prep cooler measured at 8C. Cold foods are to maintain an internal temperature of 4C or below
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Repeat violation* March 8, 2024 checklist sent via emailFeb 2022No pest control reports available
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit is not displayed.- Ensure a valid food permit is displayed
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violation* March 8, 2024Feb 2022Grease accumulation on ventilation canopy. Ventilation canopy due for service
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat violation* March 8, 2024Duct tape used to secure ice machine in the front bar area- Ensure duct tape are removed.Feb 2022Duct tape used to secure ice machine in the front bar area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violation* March 8, 2024Cleaning required for the following areas- Grill line, handwashing sink, walk-in cooler. Feb 20221. Build up under cooler door handles.2. Grease and debris build up behind, under and in between large cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violation* March 8, 2024No written cleaning schedule, template sent via email Feb 2022No written cleaning schedule available

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