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CQ Noodle & Bubble

10140 104 Street NW Edmonton AB T5J 1A7 · Food - General

Official record from Alberta →

Inspection summary

CQ Noodle & Bubble has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on April 1, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 4 separate inspections, most recently on April 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on July 22, 2025. 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 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 3 times across 3 separate inspections, most recently on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed being thawed at room temperature. Meat was moved into a cleaned sink and under cold running water.Ensure frozen food is thawed under either;- Cold running water- in a cooler overnight- In a mocrowave and cook immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
    • 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?
      • Food handling permit was not posted. Ensure a valid food handling permit is posted at a location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Raw meat was being processed on site. There is no mechanical ventilation system on site. Raw meat prep and cooking should be completed at the approved rented kitchen in compliance with the food handling permit.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
    • 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?
      • Small number of droppings were observed behind the chest freezer, operator was made aware again and will be addressing it with other staff. Please remove safely and repair any open holes/cracks/gaps.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle contained a solution, however, neither QUAT or bleach concentration was detected. Please ensure it is an approved sanitizer - follow manufacturers instructions and contain a drug identification number (DIN)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unavailable during inspection. Please obtain new thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink was equipped with detergent and bleach.The mechanical dishwasher had no hookup to detergent. Operator was manually pouring in dish detergent into the unit. The maximum hot water temperature reached was 70C. Operator indicated parts were on order. In the interim, please manually wash and sanitize.Please ensure the mechanical dishwasher is repaired or replaced to release detergent automatically and reach a minimum of 71C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
    • 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?
      • Small amount of droppings were observed behind the chest freezer. Please remove safely and repair any open holes/cracks/gaps.Pest control records were present from April-July 2025
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold holding unit closest to the dishwasher had buildup of food, sauce, grease. Please clean unit.Cardboard was used to line shelves. Please refrain from using cardboard to line shelves.Single use items were being reused to store clean items (ie. chopsticks stored in empty stock containers). Please use containers/trays that are smooth, impervious to moisture, easy to clean and in good repair.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle contained a solution, however, neither QUAT or bleach concentration was detected. Please ensure it is an approved sanitizer - follow manufacturers instructions and contain a drug identification number (DIN)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin with cooked Bok choy and cut green onions were stored at room temperature. Ensure perishable items are stored out of the danger zone. Should it be more than 2 hours in the danger zone (5-59C), it must be discarded.Discussed cooling, reheating, and thawing. Ensure reheating occurs in manner that raises the temperature to 74C or higher in a fast manner. Typically, hot holding units do not reach past 74C, please confirm.Thermometer was unavailable during inspection. Please obtain new thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink was equipped with detergent and bleach.The mechanical dishwasher had no hookup to detergent. Operator was manually pouring in dish detergent into the unit. The maximum hot water temperature reached was 70C. Operator indicated parts were on order. In the interim, please manually wash and sanitize.Please ensure the mechanical dishwasher is repaired or replaced to release detergent automatically and reach a minimum of 71C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator indicated that the front sink was not used for handwashing, rather the back sink was used instead. Ensure the front sink is a designated hand sink as some food handling occurs at the front. Please keep hand soap and paper towels close by.
    • 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?
      • Mouse droppings were present by the stainless steel rack stored behind the curtain in the hallway. Small amount of droppings were observed behind the chest freezer. Please remove safely and repair any open holes/cracks/gaps.Please keep pest control records onsite for easier access.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold holding unit closest to the dishwasher had buildup of food, sauce, grease. Please clean unit.Cardboard was used to line shelves. Please refrain from using cardboard to line shelves.Single use items were being reused to store clean items (ie. chopsticks stored in empty stock containers). Please use containers/trays that are smooth, impervious to moisture, easy to clean and in good repair.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Pest control records were not available.Ensure pest control records are provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food stains and food debris were observed on the walls and floors behind the food prep area. The inside of the front prep cooler needs to be cleaned.Ensure walls, floor and equipment are clean.
  6. Initial Inspection

    0 infractions

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