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Lemongrass West Vietnamese Cuisine

116 - 3715 51 Street SW Calgary AB T3E 6V2 · Food - General

Official record from Alberta →

Inspection summary

Lemongrass West Vietnamese Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 12, 2025. The most recent inspection, on October 14, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 8, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on October 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times on October 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 17, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

4 inspections

  1. Initial Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed washing her hands while wearing gloves. This was pointed out to the operator, and the staff member promptly removed the gloves. Proper handwashing requirements were discussed.A dishwashing sponge was observed in the handwashing sink. The operator removed the sponge promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen staff were deep-frying meat at the time of the inspection. Three containers of cooked beef and one container of chicken were observed on the counter at room temperature. The operator indicated that the meats had just been cooked and were waiting to be mixed with sauce. The kitchen staff promptly moved the cooked meat into the cooler.The importance of temperature control was discussed with the operator. Rather than cooking a large batch of meat and leaving the cooked meat at room temperature, the operator was advised that once a small batch is cooked, it should be mixed with sauce in a pan and then either placed in the cooler for cooling or held hot in a hot holding unit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A lack of food safety knowledge was observed among the kitchen staff:- A staff member was observed washing her hands while wearing gloves. This was pointed out to the operator, and the staff member promptly removed the gloves. Proper handwashing requirements were discussed. - A dishwashing sponge was observed in the handwashing sink. The operator removed the sponge promptly.- A staff member was observed preparing rice paper wraps by dipping the dried rice paper in water and then placing it on a cloth surface for preparation. It was discussed that cloth is absorbent and not easily cleanable. The operator was instructed to prepare the wraps on a surface that is smooth, non-absorbent, and easily cleanable, such as a cutting board or a baking pan.- Kitchen staff were deep-frying meat at the time of the inspection. Three containers of cooked beef and one container of chicken were observed on the counter at room temperature. The operator indicated that the meats had just been cooked and were waiting to be mixed with sauce. The kitchen staff promptly moved the cooked meat into the cooler.To ensure all kitchen staff are familiar with basic food safety requirements, the operator was asked to review the provided resources with all staff members and to closely supervise food handling practices.
  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hanging from the ceiling, including one above a food preparation counter. The operator was instructed to remove the strip above the food preparation area. It was also discussed that fly strips should be replaced as needed.
    • 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?
      • The back entrance has a solid door and a screen door. A gap was observed along the side of the screen door, which is a potential entry point for flies. The operator was asked to keep the door closed when not in use until the screen is secured.
    • 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 followings require attention:- The surface of the bottom shelf in the walk-in cooler near the entrance is torn.- Multiple floor tiles beneath the stove are cracked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Numerous areas require attention, including, but not limited to:- The storage area is disorganized.- Debris and grime were observed throughout the kitchen at multiple locations, including on floors, walls, stools in storage room, shelving, and food containers.- Black discolouration was observed on the wood panels above the mop sink.- Fly swatters were present in the kitchen. It was discussed that fly swatters should not be used in the kitchen.- Multiple tools with black grime were stored across the grill area.- Grease drip marks and grease accumulation were observed on the range hood and filters.
  3. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Engine oil like smell noted in the dining area. (not too stringent, slight).
  4. Initial Inspection

    0 infractions

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