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Cui Hua Gui Lin Noodle House

10626 97 Street NW Edmonton AB T5H 2L6 · Food - General

Official record from Alberta →

Inspection summary

Cui Hua Gui Lin Noodle House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on June 10, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on June 9, 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)?

  • 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 once on June 9, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • The onsite chlorine test strips were expired. Please ensure valid test strips are available onsite to measure the concentration of the sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed in the bulk dry goods container with product covering the handle and handle touching the product. Requested operator wash, rinse, and sanitize the utensil. Please ensure scoops are stored with the handle upright or outside of the container to prevent contamination of food products.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was not at 100ppm. Corrected during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed on counter. Sanitizer solution not yet created at the time of inspection.ACTION REQUIRED: Incorporate creating a sanitizer solution into your opening duties. Review the wiping cloth guidelines below.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher tested at 0ppm chlorine; sanitizer dispensing line was not dispensing chemical. ACTION REQUIRED: service the machine. Ensure the rinse cycle is reaching 100ppm chlorine. Manually add sanitizer (bleach) to the rinse cycle until the machine until the machine is repaired. Once repaired, test dishwasher daily.

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