Noodle 42

13847 42 Street NW Edmonton AB T5Y 3E1 · Food - General

3 inspections

1. Inspection de la gestion des risques15 sept. 2026

   9 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • 0 ppm of sanitizer was detected in a spray bottle labeled as sanitizer. Ensure that an approved sanitizer is available for active cleaning and sanitation during food preparation at all times. Maintain chlorine bleach sanitizer at 100-200 ppm. A 100-ppm chlorine solution was prepared onsite.
   • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
     • 1. Cut vegetables, including mushrooms, onions, peppers, and carrots, were soaking in water and measured approximately 10C. The operator stated that the vegetables had been placed in the cooler since 11:00 a.m., which was more than 2 hours prior to the inspection. The cooler compartments and surrounding areas were not maintained in a clean and sanitary condition. The vegetables were discarded on-site.Please do not store potentially hazardous foods in the cooler until it is repaired and can maintain a temperature of 4C or below.2. Improper cooling observed. Hot soup was cooling in a deep bucket in the cooler. Please cool food in smaller batches. Use shallow containers to cool food quickly. The soup was placed in a shallow container.
   • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
     • - Food stored in the leaking prep cooler was probed at 7C. Ensure all coolers are functioning properly and are maintained at 4C or below at all times. Please repair the cooler. Operators were instructed to move items to another cooler. Discard high-risk food held above 4C for more than 2 hours.- Thermometers could not be located in most coolers. Ensure all coolers are equipped with internal monitoring thermometers - corrected.
   • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • The high-temperature dishwasher was measured at 77.3C at dish level; however, the detergent pail was empty. The operator indicated that detergent would be delivered soon. Please obtain detergent and ensure the dishwasher is adequately supplied at all times.Sept 15/26 - Operator stated that detergent was filled in the rinse aid labelled container.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • Outstanding - Only hot water was available at the kitchen hand sink. Water was too hot to wash hands. Please adjust temperature and repair as required. Ensure that both hot and cold water are available at the hand sink at all times.
   • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
     • - The wooden shelving in the walk-in cooler was observed to be worn and no longer in good, cleanable condition. Please refinish or replace the shelving.- A floor tile near the Pepsi stand cooler in the kitchen was broken. Please replace the broken tile.- Faucet at the three-compartment sink was taped. Please remove tape and repair or replace faucet.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • The following was noted during the inspection:- Wooden table beneath rice cookers was dirty.- Cookline equipment had a buildup of grease.- Prep cooler closest to stand cooler in the kitchen was observed with water/liquid leaking onto the interior bottom surface.- The walk-in cooler/freezer was observed to be disorganized, with bags of meat and other food items stacked in and around containers. - Floors and shelving in the walk-in cooler/freezer were observed to be dirty. - Door handles of the walk-in cooler and freezer had heavy buildup of grime and food debris.- Dry food storage bins had a buildup of food debris.Conduct a thorough deep cleaning of all equipment and surfaces. Maintain all equipment and utensils in good repair and in a clean and sanitary condition at all times. Properly organize and store all food items and containers.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • - The rice cookers were observed with food debris buildup in the crevices around the inner edges of the cookers. Please clean and maintain in a sanitary condition.- Meat slicer had a buildup of food debris. Clean thoroughly. Wash with detergent and water, rinse, then sanitize using a bleach sanitizer solution.- Wooden cutting board by the dishwasher was observed to be significantly cracked and no longer in good condition. Please discard.- Prep coolers inside and outside surfaces had a significant buildup of food debris and grime. Please clean.- Microwave handles had a buildup of grime/grease. Please clean.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • The kitchen was not in a clean and sanitary condition.Cleaning is required for surfaces, floors, walls, ceilings, sinks, and equipment.Organization is required throughout the kitchen. Remove all equipment and utensils not in use.Please conduct a thorough deep cleaning of the facility and maintain all areas in a clean and sanitary condition.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
2. Contrôle8 sept. 2026

   10 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • Chlorine bleach sanitizer solution measured at 1000 ppm. Maintain chlorine concentration at 100-200 ppm. A 200-ppm chlorine solution was prepared onsite.
   • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
     • Bean sprouts stored in a container on a countertop were measured at approximately 17C. Operator indicated that the bean sprouts were out since morning. Keep bean sprouts on ice or in the cooler at 4C or below at all times. Discard potentially hazardous food held above 4C for more than 2 hours. The bean sprouts were discarded onsite.
   • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
     • - Food stored in the leaking prep cooler was probed at 7C. Ensure all coolers are functioning properly and are maintained at 4C or below at all times. Please repair the cooler. Operators were instructed to move items to another cooler. Discard high-risk food held above 4C for more than 2 hours.- Thermometers could not be located in most coolers. Ensure all coolers are equipped with internal monitoring thermometers.
   • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • The high-temperature dishwasher was measured at 77.3C at dish level; however, the detergent pail was empty. The operator indicated that detergent would be delivered soon. Please obtain detergent and ensure the dishwasher is adequately supplied at all times.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • Only hot water was available at the kitchen hand sink. Water was too hot to wash hands. Please adjust temperature and repair as required. Ensure that both hot and cold water are available at the hand sink at all times.
   • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
     • - The wooden shelving in the walk-in cooler was observed to be worn and no longer in good, cleanable condition. Please refinish or replace the shelving.- A floor tile near the Pepsi stand cooler in the kitchen was broken. Please replace the broken tile.- Faucet at the three-compartment sink was taped. Please remove tape and repair or replace faucet.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • The following was noted during the inspection:- Wooden table beneath rice cookers was dirty.- Cookline equipment had a buildup of grease.- Prep cooler closest to stand cooler in the kitchen was observed with water/liquid leaking onto the interior bottom surface.- The walk-in cooler/freezer was observed to be disorganized, with bags of meat and other food items stacked in and around containers. - Floors and shelving in the walk-in cooler/freezer were observed to be dirty. - Door handles of the walk-in cooler and freezer had heavy buildup of grime and food debris. - Dry food storage bins had a buildup of food debris.Conduct a thorough deep cleaning of all equipment and surfaces. Maintain all equipment and utensils in good repair and in a clean and sanitary condition at all times. Properly organize and store all food items and containers.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • - The rice cookers were observed with food debris buildup in the crevices around the inner edges of the cookers. Please clean and maintain in a sanitary condition.- Meat slicer had a buildup of food debris. Clean thoroughly. Wash with detergent and water, rinse, then sanitize using a bleach sanitizer solution.- Wooden cutting board by the dishwasher was observed to be significantly cracked and no longer in good condition. Please discard.- Prep coolers inside and outside surfaces had a significant buildup of food debris and grime. Please clean.- Microwave handles had a buildup of grime/grease. Please clean.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • Cups were stored inside white dry food storage bins at the back area. Please do not store bowls/cups in food containers. Use appropriate scoops or utensils with long handles to prevent cross-contamination.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • The kitchen was not in a clean and sanitary condition.Cleaning is required for surfaces, floors, walls, ceilings, sinks, and equipment.Organization is required throughout the kitchen. Remove all equipment and utensils not in use.Please conduct a thorough deep cleaning of the facility and maintain all areas in a clean and sanitary condition.
3. Inspection initiale29 déc. 2025

   2 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • Le personnel utilisait M. Clean pour la désinfection de l'équipement, des ustensiles et des surfaces à l'avant. M. Clean n'est pas une solution d'assainissement approuvée pour l'équipement, les ustensiles et les surfaces. L'assainissement du chlore a été effectué au cours de l'inspection. Correction:-Éducation dispensée sur les solutions d'assainissement approuvées (habituellement de Javel ou de QUATS). -S'assurer que chaque membre du personnel de l'installation est en mesure de fabriquer une solution d'assainissement du chlore et de tester sa concentration.
   • 19. L'installation a-t-elle un permis valide et est-elle exploitée conformément aux conditions de ce permis ou est-elle en attente d'approbation avant son exploitation?
     • L'installation a subi un changement de propriétaire. L'installation était exploitée en vertu du précédent permis de manutention des aliments. Le permis de manutention des aliments n'est pas transférable. Correction : - La facture du permis est payée intégralement. -Le plus récent permis de manutention des aliments sera délivré après l'approbation de la facture. - S'assurer que le plus récent permis de manutention des aliments est affiché au public.