7 - 240 Midpark Way SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 13, 2026
Update on April 13/2026, , Test strips provided on site were for quat and sanitizer used was bleach solution., , Requirement:, , Provide chlorine test strips.
Dirt buildup on table located under the slicer., , , Requirement:, , Clean the table.
Lebanhmi Vietnamese Sub is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 72 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
TIV's Lechon
MIDNAPORE
This restaurant has been inspected 12 times since September 8, 2023, with 2 in compliance, 9 not in compliance, and 1 closure on record.
2 violations
Update on April 13/2026, , Test strips provided on site were for quat and sanitizer used was bleach solution., , Requirement:, , Provide chlorine test strips.
Dirt buildup on table located under the slicer., , , Requirement:, , Clean the table.
4 violations
Raw meat was stored along with cooked meats and veggies in chest freezer, , Requirement;, , Store raw meat separately from any other food to prevent cross contamination.
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.
Update on April 10/2026, , Test strips provided on site were for quat and sanitizer used was bleach solution., , Requirement:, , Provide chlorine test strips.
Dirt buildup on table located under the slicer., , , Requirement:, , Clean the table.
4 violations
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
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
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.
No violations
3 violations
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.
Test strips are not being used to check sanitizer concentration., Use chlorine test strips to check strength of sanitizing solution daily.
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.
4 violations
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.
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.
Test strips are not being used to check sanitizer concentration., Use chlorine test strips to check strength of sanitizing solution daily.
1 violation
(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.
3 violations
(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.
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.
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.
1 violation
Temperature of front display cooler was 9C., , Requirement:, Ensure that temperature of the cooler is maintained at 4C or less.
6 violations
Raw meats were stored along with non-meat items like lemon grass and cooked meat in all three chest freezers., , Requirements, Ensure that raw meat is stored separately from any other food to prevent cross contamination.
No thermometer was provided in front display cooler., , Requirement:, Provide thermometer in the cooler.
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.
3 violations
Cleaning clothes were kept on prep counter after use in front prep area., Requirement:, Soak cleaning clothes in sanitizer solution in between use.
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.
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 area, , Requirement:, a) Store food at least 15 cm ff the floor while handling and storing., , b) Store mop bucket in non-food area.
5 violations
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.
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.
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.,
Chlorine test strips provided onsite were expired in August 2024., , Requirement:, Provide new chlorine test strips.
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.
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.
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.
Ceiling vent located in front prep area was clogged., , Requirement:, , Clean the ceiling vent.
- 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.
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.