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Lebanhmi Vietnamese Sub

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

Official record from Alberta →

Inspection summary

Lebanhmi Vietnamese Sub has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on September 14, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 8 times across 8 separate inspections, most recently on April 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on April 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 6 separate inspections, most recently on April 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on April 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  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 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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