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Le's Vietnamese Food & Sub

Q3 & Q4 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Le's Vietnamese Food & Sub has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on November 28, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 2 separate inspections, most recently on November 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on November 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on November 28, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 30, 2024. For example: 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?

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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available for sanitizing food contact surfaces. Operator filled spray bottle with 100ppm chlorine.-Ensure there is always adequate sanitizing solution available for food contact surfaces
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were stored at ambient temperature for more than 2hours:1. Rice noodles at 16.7*C2. Tapioca pearls at 21.2*COperator discarded food items. - Ensure all food stored in cooler within 2 hours.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strip available.The test strips available had no concentration colour template for measuring adequate concentration.- Get a valid bleach test strip
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the facility.-Ensure there is paper towel in dispenser for hand drying at handwashing station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the facility was blocked. Operator stated the sink has not been operation due to some technical issues and the 2-compartment sink was used for hand washing and other kitchen work.- Ensure handwashing station is always accessible
    • 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 wooden compartment at the right side of the 2-compartment sink appeared to be damaged at the top part.-Refinish or replace wooden compartment to make it impervious to moisture and easily clenable.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer solution was made availableAn approved sanitizer solution must be made available at all times. To mix chlorine sanitizer - 1/2 tsp bleach with 1 liter water to make 100 ppm chlorine sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked vermicelli noodles measured at 40C2) Insert container of shredded chicken placed under toaster, shredded chicken measured at 45C3) Broth on hot holding unit measured 50C4) Staff was not able to find thermometer to monitor temperature of foodsHot foods are to be kept at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized. Proper manual dishwashing procedures: Scrub with hot soapy water, rinse, submerge in sanitizer for at least 2 minutes, then let air dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **ONGOING VIOLATION**No bleach test strip available- Get bleach test strip
    • 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?
      • **ONGOING VIOLATION**Food handling permit was not displayed anywhere throughout the facility.-Ensure valid food handling permit is properly displayed for the general public to easily view it.

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