King Noodle House
10613 97 Street NW Edmonton AB T5H 2L5 · Food - General
11 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not properly functioning and informed by operator a replacement part was waiting to be installed. Please ensure corrective actions are taken and dishwasher is in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- **June 29, 2026 - Pictures observed show that cooling units were tidy and organized, but kitchen condition was not known. The kitchen was very cluttered with empty containers, newspapers, and non food related items and supplies. Please ensure kitchen is clean, tidy, and organized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of cooked broth were observed cooling at room temperature. Requested operator place containers into the walk in cooler. Please ensure high risk food products are properly cooled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was observed thawing in containers of water. Requested operator drain water and place product into the cooler. Please ensure acceptable thawing procedures are conducted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not properly functioning and informed by operator a replacement part was waiting to be installed. Please ensure corrective actions are taken and dishwasher is in good working condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A stainless steel bowl was observed in the handwashing sink. Informed operator who removed the bowl. Please ensure handwashing sink is accessible at all times for handwashing purposes only.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen was very cluttered with empty containers, newspapers, and non food related items and supplies. Please ensure kitchen is clean, tidy, and organized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- Aug 19, 2025The below violation remains outstanding. Clutter & unused equipment were observed.Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically, the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- Aug 19, 2025The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area underneath and behind equipment appeared to be in a clean and sanitary condition. A written food safety plan was not available onsite. Discussed the importance of a written sanitation program with the Operator and shared the AHS Introduction to a Sanitation Program template.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The two chlorine solution on in the back in spray bottle and one in red bucket near the hand sink measured at least 1000ppm.Chlorine solution should be 100ppm for food contact surfaces and up to 200ppm for clean in place equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled wiping cloth was left out on a counter.Wiping are to be stored in sanitizing solution,
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The meat slicer had meat in at the time of inspection but there was also vegetable and other meat debris. Indicating that there was not proper cleaning in sanitization in between the slicing of different foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two large pails of large cuts of raw meat were in the two compartment sink. The internal temperature was between 19 to 20C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature was ran three times and reached a maximum temperature of 61.1 C.The temperature of the dishwasher needs to reach at least 71C at dishlevel.
- 15. Is the facility free of a pest infestation?
- Cockroaches were found alive and dead on three different glue boards. One in the kitchen and two in front serving station.One cockroach was seen outside of the traps in the kitchen.
- 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?
- Most recent pest control report indicates no mice activity but a number of dropping were found across from the dishwashing area.Clean up all of the droppings and monitor for more activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.Update: August 14, 2025- all but two of the light bulbs had protective covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles and baseboard damaged near kitchen entrance.Repair or replace damaged tiles and baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 23. Is the facility maintained in a clean and sanitary condition?
- Extensive cleaning is required. Particularly underneath and behind equipment.No written food safety plan was available onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled wiping cloth was left out on a counter.Wiping are to be stored in sanitizing solution,
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The two chlorine solution on in the back in spray bottle and one in red bucket near the hand sink measured at least 1000ppm.Chlorine solution should be 100ppm for food contact surfaces and up to 200ppm for clean in place equipment.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The meat slicer had meat in at the time of inspection but there was also vegetable and other meat debris. Indicating that there was not proper cleaning in sanitization in between the slicing of different foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two large pails of large cuts of raw meat were in the two compartment sink. The internal temperature was between 19 to 20C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature was ran three times and reached a maximum temperature of 61.1 C.The temperature of the dishwasher needs to reach at least 71C at dishlevel.
- 15. Is the facility free of a pest infestation?
- Cockroaches were found alive and dead on three different glue boards. One in the kitchen and two in front serving station.One cockroach was seen outside of the traps in the kitchen.
- 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?
- Most recent pest control report indicates no mice activity but a number of dropping were found across from the dishwashing area.Clean up all of the droppings and monitor for more activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall tiles and baseboard damaged near kitchen entrance.Repair or replace damaged tiles and baseboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.Update: August 14, 2025- all but two of the light bulbs had protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Extensive cleaning is required. Particularly underneath and behind equipment.No written food safety plan was available onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2024-11-07Chlorine test strips not yet obtained._________________2024-10-16Facility did not have chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2024-11-07Chlorine test strips not yet obtained._________________2024-10-16Facility did not have chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sanitizer spray bottle was not functional or labelled.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A foot bath was stored in the back food preparation area (on top of the chest freezer across from the dishwashing area).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliding door cooler in the back kitchen (along south wall, closest to the back exterior door) was maintaining an ambient temperature of 8C (measured using IR thermometer & probe thermometer).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher reached a maximum of 65C at the plate with no detectable levels of sanitizer (0ppm chlorine). The style of dishwasher appeared to be high-temperature; however, it appeared to have been converted to a chemical (low-temperature) dishwasher (three chemical lines & bottles observed).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have chlorine test strips.
- 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?
- Mouse activity in the facility (dead mouse observed in a sticky trap). Clutter & excessive stock observed throughout the facility. Pest records were not available for review at the time of inspection - please have available for the re-inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sanitizer spray bottle was not functional or labelled.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A foot bath was stored in the back food preparation area (on top of the chest freezer across from the dishwashing area).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliding door cooler in the back kitchen (along south wall, closest to the back exterior door) was maintaining an ambient temperature of 8C (measured using IR thermometer & probe thermometer).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher reached a maximum of 65C at the plate with no detectable levels of sanitizer (0ppm chlorine). The style of dishwasher appeared to be high-temperature; however, it appeared to have been converted to a chemical (low-temperature) dishwasher (three chemical lines & bottles observed).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have chlorine test strips.
- 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?
- Mouse activity in the facility (dead mouse observed in a sticky trap). Clutter & excessive stock observed throughout the facility. Pest records were not available for review at the time of inspection - please have available for the re-inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fluorescent lighting throughout the facility lacked protective covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sanitizer spray bottle was not functional or labelled.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________Oct 8, 2020: The cleaning was not completed. Again pointed out to owner that cleaning needed to be addressed, specifically area across from the stove. Photo taken and sent along with this report. Sept 30, 2020: The kitchen was noted to be cluttered and required extra cleaning. Specifically the front portion of the kitchen required extra cleaning and organization to ensure surfaces, equipment, and utensils are maintained in a sanitary manner to reduce cross contamination. Please remove personal items, organize, clean, and sanitize the front portion of the kitchen where food preparation is occurring.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-10-16The below violation remains outstanding. Clutter & unused equipment were observed.___________________2023-02-231) There is a large amount of unused items at the facility that interfere with the flow of food. Remove unnecessary items to make food preparation more efficient and the facility easier to use. 2) Complete a cleaning schedule to ensure that tasks are completed routinely.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?