Jen's Vietnamese Noodle House
1500 - 705 Main Street SW Airdrie AB T4B 3M2 · Food - General
Inspection summary
Jen's Vietnamese Noodle House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on February 10, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.
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 2 times across 2 separate inspections, most recently on January 29, 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 once on January 29, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 November 28, 2024. 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?
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 4 times across 3 separate inspections, most recently on January 29, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 once on January 29, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution in a bucket containing cleaning cloths was measured at 0ppm. Fresh solution was mixed and measured at 100ppm.**Ensure that chlorine sanitizing solution used in the food preparation area is maintained at 100ppm at all times.**Verify concentration using chlorine test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Packets of frozen spring rolls sheets were left to thaw at room temperature. Temperature was measured at 0°C. Spring roll sheets were moved into the walk-in cooler.**Ensure that frozen food items are thawed in a proper and safe manner.**Thaw frozen foods in refrigerator overnight or under continuous stream of cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser in the women’s washroom was broken. **Please repair/replace dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard sheets were used to line shelves in the cookline above the prep cooler and in the dry storage room.**Remove cardboard sheets from shelves as cardboards are not easily cleanable and are moisture absorbent.**Cardboard sheets may be replaced with shelf lining made out of moisture resistant, smooth and cleanable materials.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handle of the middle chest freezer opposite the mop sink had come off and the hole on the freezer was covered with duct tape.**Remove duct tape, as duct tape cannot be easily cleaned.**Repair/Replace handle of freezer2. There was a broken red plastic strainer stored among other cooking utensils in the kitchen. Broken utensil was discarded.**Please ensure that all cooking utensils and equipment are maintained in good repair
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter was noted throughout the store. Multiple empty sauce buckets, broken bucket lids, empty containers of store-bought food products were noted throughout the store.**Declutter food facility to facilitate cleaning**Remove/Discard items that are no longer in use
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- There was a gap under the back exterior door. Repair weatherstripping.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside of chest freezer in the back on the right had food debris on ice buildup. Defrost and clean.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fresh spring rolls were being stored at room temperature, these were placed into cooler during inspection. Ensure all high risk foods are stored under temperature control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a crevice between hand sink and wall where dirt was collecting. Please caulk to eliminate crevice and make area easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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