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Go For Noodle

2126 & 2133 - 8339 Kennedy Road, Unionville, ON, L3R 1J5 · Food Take Out

Official record from York Region →

Inspection summary

Go For Noodle has been inspected 9 times by York Region Public Health since December 5, 2024. The most recent inspection, on September 16, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on September 16, 2026. For example: Handwashing stations are adequately equipped and accessible

  • 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 4 times across 4 separate inspections, most recently on September 16, 2026. For example: Manual dishwashing: wash, rinse, sanitize and water temperature

  • 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Adequate protection against the entrance of pests

  • 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 once on December 11, 2025. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • 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 5 separate inspections, most recently on September 16, 2026. For example: General housekeeping satisfactory

About this data

These results come from York Region 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.

9 inspections

  1. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Adequate protection against the entrance of pests
      • Fail to maintain records of pest control measures taken
    • General housekeeping satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke and excessive heat
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
  2. Complaint Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
    • Adequate protection against the entrance of pests
      • Fail to maintain records of pest control measures taken
    • General housekeeping satisfactory
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke and excessive heat
      • Fail to ensure floors are kept clean/in good repair
      • Fail to ensure food premises is maintained to permit cleaning and sanitary maintenance of walls/ceilings
  3. Compliance Inspection

    2 infractions

    • Food handled in manner that makes food safe to eat (defrosting, processing, reheating, cooling and cooking)
      • Fail to defrost potentially hazardous food properly
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
  4. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  5. Compliance Inspection

    1 infraction

    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to ensure equipment surface cleaned/sanitized as necessary
      • Fail to clean/sanitize utensils as often as necessary
  6. Compliance Inspection

    4 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to use handwashing station for reasons other than its intended use
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
      • Fail to ensure facility surface cleaned as necessary
    • General housekeeping satisfactory
      • Fail to ensure room is kept free from materials/equipment not regularly used
  7. Re-inspection

    0 infractions

  8. Compliance Inspection

    3 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  9. Compliance Inspection

    1 infraction

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure facility surface cleaned as necessary

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