Q3 & Q4 - 510 77 Avenue SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 28, 2025
Not in ComplianceNo 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
The following food were stored at ambient temperature for more than 2hours:, 1. Rice noodles at 16.7*C, 2. Tapioca pearls at 21.2*C, Operator 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
No paper towel in dispenser at the facility., , -Ensure there is paper towel in dispenser for hand drying at handwashing station.
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
No bleach test strip available., , The test strips available had no concentration colour template for measuring adequate concentration., , - Get a valid bleach test strip
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.
Le's Vietnamese Food & Sub is in the FAIRVIEW INDUSTRIAL neighbourhood. FAIRVIEW INDUSTRIAL, Calgary has 143 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 101 (71%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since August 30, 2024, with 0 in compliance, 2 not in compliance, and 0 closures on record.
6 violations
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
The following food were stored at ambient temperature for more than 2hours:, 1. Rice noodles at 16.7*C, 2. Tapioca pearls at 21.2*C, Operator 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
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.
2 Greek Gals
FAIRVIEW INDUSTRIAL
No paper towel in dispenser at the facility., , -Ensure there is paper towel in dispenser for hand drying at handwashing station.
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
No bleach test strip available., , The test strips available had no concentration colour template for measuring adequate concentration., , - Get a valid bleach test strip
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.
5 violations
At the time of inspection, no sanitizer solution was made available, , An 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
1) Cooked vermicelli noodles measured at 40C, , 2) Insert container of shredded chicken placed under toaster, shredded chicken measured at 45C, , 3) Broth on hot holding unit measured 50C, , 4) Staff was not able to find thermometer to monitor temperature of foods, , Hot foods are to be kept at 60C or above.
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
, **ONGOING VIOLATION**, No bleach test strip available, - Get bleach test strip
, , **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.