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Lebanhmi Vietnamese Sub

7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update on April 13/2026Test strips provided on site were for quat and sanitizer used was bleach solution.Requirement:Provide chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on table located under the slicer.Requirement: Clean the table.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored along with cooked meats and veggies in chest freezerRequirement;Store raw meat separately from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler on the upper part was 9.5C.Requirement;Do not store any perishable food in this display cooler until temperature is maintained at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update on April 10/2026Test strips provided on site were for quat and sanitizer used was bleach solution.Requirement:Provide chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on table located under the slicer.Requirement: Clean the table.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored along with chopped green onions and cooked meat in both chest freezers.Requirement:Store raw meat apart from any other food to prevent cross contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided in prep cooler was oven thermometer having temperature range from 60C-87C.This thermometer cannot read cooler temperature.Requirement:Provide cooler thermometer which can read temperature between -40C-60 C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 10 ppm in sanitizer solution prepared in the sink.Requirement:Essure that concentration of chlorine is maintained at 100 ppm in the solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips provided onsite were expired in August 2024.Requirement:Provide new chlorine test strips.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of front display cooler was 8 degrees Celsius up top. This was noted during the last routine monitoring inspection and is an outstanding violation. Requirement:Ensure that temperature of the cooler is maintained at 4C or less. Adjust thermostat or service unit if necessary.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to check sanitizer concentration.Use chlorine test strips to check strength of sanitizing solution daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelves present in back dishwashing area of kitchen.Raw wood is not an acceptable surface as it is not smooth and easily washable. Replace shelves with ones that are suitable.
  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle measured too strong.Solution discolored test strip.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine based sanitizing solution.Addressed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of front display cooler was 8 degrees Celsius up top. This was noted during the last routine monitoring inspection and is an outstanding violation. Requirement:Ensure that temperature of the cooler is maintained at 4C or less. Adjust thermostat or service unit if necessary.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to check sanitizer concentration.Use chlorine test strips to check strength of sanitizing solution daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelves present in back dishwashing area of kitchen.Raw wood is not an acceptable surface as it is not smooth and easily washable. Replace shelves with ones that are suitable.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (This violation is from previous inspection and not addressed this time)Temperature of front display cooler was 9C.Requirement:Ensure that temperature of the cooler is maintained at 4C or less.
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (This violation is from previous inspection and not addressed this time)Temperature of front display cooler was 9C.Requirement:Ensure that temperature of the cooler is maintained at 4C or less.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease interceptor had reached its full capacity, and wastewater was not draining from three compartment sink and hand washing sink located in back prep area.Requirement:Retain the services of a professional company to properly clean the grease interceptor.Technician was onsite working on grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back prep area was cluttered and dirty due to grease interceptor being cleaned.Requirement:Clean and disinfect all surfaces that were contaminated by sewage discharge.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of front display cooler was 9C.Requirement:Ensure that temperature of the cooler is maintained at 4C or less.
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored along with non-meat items like lemon grass and cooked meat in all three chest freezers.RequirementsEnsure that raw meat is stored separately from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oyster sauce and hoisin sauce were left in the cans after opening the cans.Requirement: Transfer food to glass/ plastic/ stainless steel containers after opening the cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in front display cooler.Requirement:Provide thermometer in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in the front prep area was blocked with dirty dishes kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Wooden countertop provided under the toaster was made of raw wood having rough surface.b) Domestic deep fryer was kept on the counter , not under the hood ,while being used .Requirement:a) Ensure that all surfaces are smooth, washable and non-absorbent.Refinish the countertop to have smooth surface.b) Deep frying must be done under the hood for proper ventilation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent located in front prep area was clogged.Requirement:Clean the ceiling vent.
  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use in front prep area.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) A bag of carrots was stored directly on floor in front prep area.-Staff was having a food container kept directly on floor while cutting chicken.b) Mop bucket was stored in back prep areaRequirement:a) Store food at least 15 cm ff the floor while handling and storing.b) Store mop bucket in non-food area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in back prep area was blocked with utensils kept in sink basin and access was blocked with empty boxes.Requirement: Ensure that hand washing sink is available for use all the time and it must not be blocked.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters in front and back prep areas after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Mop bucket was stored in back prep area.b) Sugar bag was stored directly on floor in front prep area.Requirement:a) Store mop bucket in utility sink area not in food handling area.b) Store food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked pork stored in front cooler was 12.8C.Requirement:Ensure that perishable foods during refrigeration area stored at 4C or less.Pork was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located in front prep area was 8C and internal temperature of cooked pork stored in insert of this cooler was 9C.Requirement:-Adjust the temperature of the cooler to maintain temperature of perishable foods at 4C or less.-Pork was moved to another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No soap was provided at hand washing sink located in back prep area.- Hand washing sink was blocked with broom kept in front of sink basin and rubber gloves hanged on sink basin wall located in back prep area.Requirement:- Provide soap in the dispenser.- Ensure that hand washing sink is available for use all the time and must not be blocked.