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HUYDAT Noodle House

311 19 Street NW Calgary AB T2N 2J2 · Food - General

Official record from Alberta →

Inspection summary

HUYDAT Noodle House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 7 times across 7 separate inspections, most recently on October 7, 2026. 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 4 times across 4 separate inspections, most recently on March 16, 2026. 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 March 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 3 separate inspections, most recently on March 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Risk Management 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
  2. Risk Management 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Old chest freezers and equipment stored outside and are attracting flies. Please have removed and disposed of.
  3. Demand 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Old chest freezers and equipment stored outside and are attracting flies. Please have removed and disposed of.
  4. Risk Management 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cracked plastic container was observed in the prep cooler. Greens were stored inside. Corrected onsite. - Container was discarded and replaced. ACTION- ensure all damaged containers are discarded
    • 09. Are chemicals stored and handled in a safe manner?
      • Front service counter- Spray bottle containing chlorine sanitizer was unlabeled. ACTION- ensure all chemical bottles are labeled to identify its use. Label 'sanitizer' for bottles containing sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed chopped fried garlic in oil was stored in a container on the counter, temperature of food probed was @19.4 C. Food discarded. ACTION- Chopped garlic in oil should be stored under refrigeration at temperature 4 deg C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp chlorine sanitizer rinse for dishwasher was @25 PPM. ACTION- ensure chlorine sanitizer is @100 ppm. In meantime, manually sanitize dishes in sink with prepared bleach-water dilution (capful of bleach to 4 litres of water)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water valve for handsink was turned off, staff were washing hands with cold water due to leaky faucet. Corrected onsite- hot water valve turned on. ACTION- repair faucet. Do not turn off hot water valve for use.
    • 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?
      • Last pest control report from Pestica was August 17/25.ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deli slicer had accumulation of dried food on hard to reach surfaces 2. Hobart mixer stored next to the back door had accumulation of food debris inside the mixer3. Grease laden cardboard was used to line the shelving below the grillACTION- Ensure stored equipment is clean and sanitary. Recommend covering the machine when not in use. -Discard cardboard from lining shelves
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
    • 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?
      • Mice droppings were observed in the dry storage room and in the mechanical room.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. The food handler must complete Alberta recognized food safety course again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use aluminum trays were reused. Trays were discarded on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially in storage rooms are dirty.Organize and clean.
  8. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
    • 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?
      • Mice droppings were observed in the dry storage room and in the mechanical room.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. The food handler must complete Alberta recognized food safety course again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use aluminum trays were reused. Trays were discarded on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially in storage rooms are dirty.Organize and clean.
  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and shrimps were thawed in standing water measured around 8C and 11C respectively. The operator was instructed to thaw under cold running water.Ensure foods are thawed safely in a cooler under 4C or under cold running water.

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