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Lily Vietnamese Submarines

A - 4629 Bowness Road NW Calgary AB T3B 0B2 · Food - General

Official record from Alberta →

Inspection summary

Lily Vietnamese Submarines has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on December 3, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 4 separate inspections, most recently on December 3, 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 5 times across 3 separate inspections, most recently on February 14, 2025. 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 2 times across 2 separate inspections, most recently on July 25, 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?

  • 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 4 times across 3 separate inspections, most recently on February 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 December 3, 2025. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front chlorine sanitizer solution was measured at 10 ppm. Staff member prepared a new sanitizer solution to 100 ppm.
    • 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?
      • Expired food permit from 2023.- Have the new permit printed and post it.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in the bucket was dirty. Corrected on site.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen staff were performing various tasks that require handwashing in between wearing the same pair of gloves.Glove use does not eliminate the need of handwashing. Replace the gloves and wash hands between different tasks, such as handling cashier and food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods in the steam table were between 55C to 62C due to double containers used.Corrected on site.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • July 25, 2024: The date of last pest control report provided is March 18, 2024 with no pest activity. Ensure pest control services are done monthly or bi-monthly. July 11, 2024: No pest control reports available on-site. - Ensure pest control reports are available for review upon request. Send the public health inspector the last 3 reports by email for review.
  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The chlorine sanitizer solution in bucket was too strong. - Mix 1/2 teaspoon of chlorine per liter of water. Chlorine sanitizers must be used at 100 ppm. Use chlorine test strips to verify the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Cell phone stored on the preparation cooler at the time of inspection.- All personal items must be stored away from food handling area.2) Improper glove use. Single-use disposable gloves are being re-used. Also, observed re-usable gloves being used for food handling.-Do not use re-usable gloved while food handling. Food handlers must wash hand thoroughly prior to food handling or donning single-use disposable gloves or any time their hands become contaminated.- Single-use gloves are for a single use and must be discarded once contaminated or doffed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Facility simultaneously uses the 2-compartment sink for thawing, food preparation, storage of used equipment and utensils. This could result in cross contamination of foods. - Facility must have a plan to prepare foods before rush hours, or ahead of time so that the 2-compartment sink is available for dishwashing during service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked beef was stored on top of containers in the hot holding unit/food warmer. The internal temperature was measured at 34 degrees Celsius. - Ensure high-risk foods are stored at a temperature of 60C or higher while hot holding. - Discarded.2) Cooked tapioca pearls were stored in room temperature. Temperature measured at 26 C. - All perishable foods must be stored at 4C or less or greater than 60C at all times. - Do not store in room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available on-site. Purchase a probe thermometer and use to verify the internal temperature of foods during cooking, cooling, reheating, hot and cold storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing method. Equipment and utensils are not being sanitized. - All equipment and utensils must be washed with detergent at 45C in the first compartment, rinsed with water at 45C in the first compartment, then sanitized by full submersion into an approved sanitizer solution such as chlorine at 100 ppm for at least 2 minutes. Air dry in a clean area after.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. - Purchase chlorine test strips and use to verify the concentration of chlorine sanitizer in the dishwashing sink and sanitizer buckets.
    • 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?
      • No pest control reports available on-site. - Ensure pest control reports are available for review upon request. Send the public health inspector the last 3 reports by email for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris buildup and accumulation of grease found in the hard-to-reach areas such as behind the stove, under shelves, corners. - Deep cleaning is required. Clean and maintain in a clean and sanitary manner at all times.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in 2 buckets were too strong. - Please mix 1/2 teaspoon of bleach per liter of water. Use chlorine test strips to verify the concentration. Chlorine sanitizers must be used at the food safe level of 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff washing their hands in the food preparation sink/dishwashing sink. - Please wash hands in the dedicated handwashing sink only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of cooked chicken under hot holding was measured at 52-54C. - The temperature of foods under hot holding must be maintained at 60C or higher. 2) Raw chicken and beef were observed thawing in room temperature. - Do not thaw foods in room temperature. Use one of the following approved methods:- Thaw in the cooler ahead of time.- Under running cold water.- During the cooking process- in the microwave if they're being cooked/consumed immediately after.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available on-site. Purchase a probe thermometer and use to verify the internal temperature of foods during cooking, cooling, reheating, hot and cold storage.

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