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Famous Noodles & BBQ Cafe

7110 - 333 96 Avenue NE Calgary AB T3K 0S3 · Food - General

Official record from Alberta →

Inspection summary

Famous Noodles & BBQ Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on November 19, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 4 separate inspections, most recently on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on November 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on November 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on November 6, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ceiling tiles and air vents throughout the kitchen.2.There was an accumulation of food debris and splatter stains on the wall around the chopping block adjacent to the hot holding cabinet.**Please have these items/areas cleaned.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on several counter tops and food contact surfaces in the kitchen.**Please ensure soiled cleaning cloths are stored in sanitizer solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 12- The hot holding cabinet measured at 40 degrees C during the inspection. The operator indicated that the kitchen staff may have turned it down due to concerns about food quality.-Ensure the cabinet is setting allows for the maintenance of temperatures of 60 degrees C or above at all times.**November 06 -Cooked whole duck hanging in the hot holding cabinet measured at 34 degrees C. The staff indicated that the food items were prepared 1.5 hours prior.**Adjust/repair the hot holding unit to ensure it maintains adequate temperatures of 60 degrees C or above.-The operator re-heated the food items and increased the temperature setting of the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pallet made of unfinished wood is being used for storage in the walk-in freezer.**Please have the pallet finished to ensure it is smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ceiling tiles and air vents throughout the kitchen.2.There was an accumulation of food debris and splatter stains on the wall around the chopping block adjacent to the hot holding cabinet.**Please have these items/areas cleaned.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on several counter tops and food contact surfaces in the kitchen.**Please ensure soiled cleaning cloths are stored in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being hung in the walk-in cooler in a manner that allowed fluids drip unto other containers and surfaces.**Ensure raw meats are stored in a manner that prevents contamination of other food items and surfaces.**Please have the meats hung on the lowest rack in the cooler directly underneath a drip/catch pan.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers in the walk-in freezer, walk-in cooler and standing refrigerators were observed to be uncovered.**Ensure food items under storage are adequately protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked whole duck hanging in the hot holding cabinet measured at 34 degrees C. The staff indicated that the food items were prepared 1.5 hours prior.**Adjust/repair the hot holding unit to ensure it maintains adequate temperatures of 60 degrees C or above.-The operator re-heated the food items and increased the temperature setting of the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packs of salted duck eggs requiring refrigeration were stored at room temperature.**Ensure all food items requiring refrigeration are stored at temperatures of 4 degree C or below.-The eggs were discarded during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pallet made of unfinished wood is being used for storage in the walk-in freezer.**Please have the pallet finished to ensure it is smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several single use customer food packs located above the meat chopping block were observed to be soiled with food debris.-Ensure all food utensils and equipment are properly stored in a manner that protects them from contamination.-The packs were discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ceiling tiles and air vents throughout the kitchen.2. There was an accumulation of food debris on the floor of the walk-in freezer.3. There was an accumulation of food debris inside the glass door standing cooler.4.There was an accumulation of food debris and splatter stains on the wall around the chopping block adjacent to the hot holding cabinet.5. Buildup of dirt and food stains were observed on several bulk food storage containers.**Please have these items/areas cleaned.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodles were kept at room temperature.Ensure that the rice noodles are refrigerated at all times.Staff placed the noodles into the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the crevice between prep table and standing refrigerator.Do not store knives here. Relocate the knives to an area that protects them from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage racks of the standing cooler were dirtied with food debris and grease. Food items were stored uncovered in this cooler.Thoroughly clean and sanitize these racks to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ceiling tiles throughout the kitchen.2. There was an accumulation of food debris on the floor of the walk-in cooler.3. There was an accumulation of food debris and dirt under the prep table near the duck hot holding station.Thoroughly clean the indicated areas.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described.Food items, being flour, were stored in open containers. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.Containers with food were stored on the floor in the walk-in cooler. The inspector informed the staff/operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food. The inspector informed the staff/operator that a waterproof, easily cleanable, and food-safe container must be used to store food. Please ensure to use only food-safe container for storing food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection where meat products were stored in room temperature. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Portable ventilation fans were being used in the food preparation area. The fans were noted as dusty during the inspection. Please ensure to remove the fans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen utensils, being rice scoops, were stored in water at room temperature. The ice appeared to have melted. The inspector informed the staff/operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C. No utensils can be stored between these temperatures. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a bucket of ice afterwards.Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

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