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Hu's Noodle Nook

11238 104 Avenue NW Edmonton AB T5K 2X4 · Food - General

Official record from Alberta →

Inspection summary

Hu's Noodle Nook has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on April 13, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on April 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 3, 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?

  • 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 3 times across 3 separate inspections, most recently on August 13, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 17, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Dry food bags stored directly on the floor.Action required: Ensure all food is stored off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ground pork in the hot holding unit was at 43C internal (with probe thermometer). This was reheated during inspection and then placed back in the hot holding unit Action required: Ensure hot holding of high risk foods are 60C or higher.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • Minor mouse droppings were present beside the chest freezer. Information was provided to operators. Ensure droppings are properly removed. Repair or replace areas with cracks, holes, openings.Pest control monitoring arranged by landlord. Pest control monitoring in place and traps was observed. Good
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainers above the two compartment sink were in poor repair, however, operators indicated that it is not for food use. Ensure that it does get used even for deep fryers.Some high touch areas such as handles of cold holding units had some buildup of food, please clean.The white bins (for dry goods) had buildup of food, please clean.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Tofu skin being prepared was placed next to the handwash sink. Instructed operator to move this away from the sink to prevent contamination. -There was a staff lunch bag placed on the slicer. Instructed operator to move this away to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The glass door cooler containing chopped/processed vegetables, kimchi, tofu, bean sprouts and marinated eggs, was measured between 6 to 9 degrees C. These foods were moved to another cooler that was at the correct temperatures. Do not use the glass door cooler until it can be verified that it is able to maintain food at 4 degrees C or less to prevent rapid germ growth. You may use it to store low risk foods such as whole unprocessed vegetables only. -Chili oil was stored at room temperature on customer dining tables on the counter and in the kitchen. Keep these refrigerated when not in use.-The thermometer being used in the cooler was not accurate. A red probe thermometer, which is able to provide an accurate reading was available. Obtain additional thermometers that are able to be calibrated so that they provide accurate readings. -No other issues with temperature control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The draft cooler had an accumulation of water inside the unit. Ensure this is cleaned up and that it is properly functioning and not leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of food, grease and dirt in the following areas: under the dry food storage bins by the back door, under the deep fryers, under the front prep cooler, under the draft cooler,
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Chili oil was stored at room temperature on customer dining tables on the counter and in the kitchen. Keep these refrigerated when not in use.-The thermometer being used in the cooler was not accurate. A red probe thermometer, which is able to provide an accurate reading was available. Obtain additional thermometers that are able to be calibrated so that they provide accurate readings. Pictures received from the owner, showing that the temperature of the glass door cooler had dropped to 2 degrees C. Instructed owner that the cooler could be used again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The draft cooler had an accumulation of water inside the unit. Ensure this is cleaned up and that it is properly functioning and not leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of food, grease and dirt in the following areas: under the dry food storage bins by the back door, under the deep fryers, under the front prep cooler, under the draft cooler,

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