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Jin Noodles Chinese Restaurant

5024 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

Official record from Alberta →

Inspection summary

Jin Noodles Chinese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 17, 2024. The most recent inspection, on August 26, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 August 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 10, 2025. 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 September 10, 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?

  • 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 November 4, 2024. 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 3 times across 3 separate inspections, most recently on August 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses a chlorine bleach sanitizer solution in a spray bottle as their method of equipment sanitation. The spray bottle was tested with chlorine test strips during inspection and did not have active sanitizer. Solution was remade by the operator during the inspection and was then testing at the appropriate concentration of 100-200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two Rubbermaid bins containing dry food products had lids that were in disrepair and contained cracks. Discussed with operator on-site who will obtain new lids for these containers to ensure the food product does not get contaminated.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An ashtray with ash and a cigarette stub was observed to be sitting on the microwave next to the dishwashing sink. The operator removed this from the kitchen during the inspection. Discussed with operator that they do not smoke inside the kitchen, and this was brought in from outside.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A fly sticky trap was observed above the counter storing dry powder drink products. It was discussed with the operator to not have the sticky traps above direct food handling areas. The operator removed the sticky trap at the time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of cold holding units were measured using an IR thermometer. All temperatures aside from the ones listed below were satisfactory. The ICB glass-door cooler in the back prep room near the sinks measured to be at 11.6°C at the beginning of the inspection. The temperature had dropped to 5°C by the end of the inspection. Discussed with operators - please ensure that the cooler is checked to ensure doors are fully closed and that the temperature inside is at 4°C or less. The Frigidaire cooler in the back storage room ranged from 12.8°C to 17.8°C. The only food stored in the cooler for restaurant use was chicken eggs. These were moved to an appropriate cooler during the inspection. All other food in the cooler was staff lunches/food. It was recommended that staff find a better place to store their food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had chlorine test strips present; however, they had expired and were incapable of showing the chlorine concentration of the bleach solution. New test strips must be ordered.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The routine bacteriological water sample is overdue for submission. Operator has been asked to submit a sample for testing on the next available sampling date at their local health center.
    • 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 minor evidence of mouse activity observed in the corners and along the walls (under shelving) of the room with the dishwashing sinks. There is food products present in the room, but all were stored in sealed food-safe bins and are not believed to be at risk of contamination at this time. Note that operator had already purchased traps for use in trapping and removing any pests present. ACTION REQUIRED:Remove rodent droppings following appropriate safety procedures.Seal possible pest entry points and continuously monitor for signs of pest activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An ash tray with some ash present was observed to be sitting on the microwave next to the dishwashing sink. The operator moved it out of the kitchen during the inspection without being asked to do so - indicating that they were aware that it was not allowed to be in the kitchen. A discussion was had at the end of the inspection reminding the operator that there could be no smoking activities occurring in or near the permitted kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was observed to be used on wire shelves under food safe bulk storage bins. The cardboard had grease marks and food debris present and is not a non-porous and cleanable material. Operator to find alternate material that is non-porous and cleanable. Operator has indicated that they will switch to corrugated plastic material and discard the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning of walls and exterior exhaust fans in the cook area is needed as this area shows evidence of grease build up.Operator stated that the company that does the professional exhaust cleaning is scheduled for early October and will also complete this task.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. Please ensure that sanitizer solutions are maintained at 100 ppm. Test strips are available. The sanitizer bottles were also labelled to identify the contents during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups or bowls were left in several of the bulk storage containers (intended for scooping). These were removed during the inspection. Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply. Or single use disposable scoops may be used so long as they are discarded appropriately after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A Jerry Can with gas and engine oil were observed to be stored on the open shelving above a deep freezer in the back storage room. No leakage was observed; however, chemicals must be stored away from food products to prevent accidental contamination. The products were moved to an appropriate location during the inspection.
  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups or bowls were left in several of the bulk storage containers (intended for scooping). These were removed during the inspection. Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.

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