A - 4629 Bowness Road NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 décembre 2025
Non conformeFront chlorine sanitizer solution was measured at 10 ppm. , Staff member prepared a new sanitizer solution to 100 ppm.
Expired food permit from 2023., - Have the new permit printed and post it.
Lily Vietnamese Submarines se trouve dans le quartier MONTGOMERY. MONTGOMERY, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 52 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 11 juillet 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Front chlorine sanitizer solution was measured at 10 ppm. , Staff member prepared a new sanitizer solution to 100 ppm.
Expired food permit from 2023., - Have the new permit printed and post it.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
NOtaBLE The Restaurant
MONTGOMERY
3 infractions
Chlorine solution in the bucket was dirty. Corrected on site.
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.
The foods in the steam table were between 55C to 62C due to double containers used., , Corrected on site.
1 infraction
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.
9 infractions
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.
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.
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.
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.
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.
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.
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.
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.
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.