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Lan Noodle Restaurant

10475 82 Avenue NW Edmonton AB T6E 3R7 · Food - General

Official record from Alberta →

Inspection summary

Lan Noodle Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on July 6, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on June 16, 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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on September 10, 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?

  • 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 6 times across 3 separate inspections, most recently on June 16, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit displayed noted to be expired (2025). Please ensure a valid food permit is posted and visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal strip behind cooking equipment was noted to be coming in disrepair. Metal strip was taped with clear tape. Please ensure all areas are in good repair, easily cleanable and impervious to moisture.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted at adequate concentration. 0 ppm QUAT was detected with QUAT test strips. This was corrected onsite. Sanitizer bottle not labeled. Please ensure sanitizer bottles are labeled to show contents.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops, bowls and tongs were noted to be stored in the containers with the bulk supply. Ensure supply is protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk products noted to be at room temperature. A 5.4 C temperature was measured for cooked sliced beef with a probe thermometer. Please ensure that all high-risk food items are kept under temperature control i.e., are either kept above 60 degrees C or below 4 degrees C. No records for temperatures noted onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was run a few times to reach sanitizing temperature. Temperature was measured with a probe thermometer to be around 67.3C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation needs to be improved. Including the storage room area. Please ensure area are clean and organized at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available during the inspection. 3 spray bottles measured 0 ppm QUATs. Staff made a 200 ppm QUAT sanitizer bucket and changed the spray bottles out - confirmed at 200 ppm. Ensure sanitizer is available at all hours of operation and is replaced every 2-4h. Ensure test strips are used to confirm sanitizer is measuring at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored in a sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff indicated they only wash hands in the bathroom. Ensure that after using the bathroom, hands are washed in the bathroom and again upon entry into the kitchen. Otherwise, hands must be washed at the kitchen handwashing sink (after handling raw meat, handling cash, changing tasks, etc).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (without handles) were observed in a couple bulk food bins. Ensure that only scoops with handles are used and that the scoops are stored upright.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed 2 unlabeled spray bottles. Ensure all spray bottles are labeled - corrected onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible (basin was completely covered by a large pot lid). Ensure the handwashing sink is used for handwashing only and is kept empty of all other items.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit posted expired November 2024. Ensure the updated permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some scoops used to scoop bulk dry foods such as salt were dirty. The scoops were removed for dishwashing.
  6. 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?
      • Pest control records were not observed. Operator confirmed that the pest monitoring is under the control/care of building. Action required:-Please maintain and keep the records inside the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed the following housekeeping concern:-the shelves in the front area required cleaning. Action required:- Please clean the indicated shelves.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Open food storage bags were observed in the front area (below shelving). -Some food containers were open without lids. Action required:-Please seal the bags and store in food grade containers with lids on it to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Some chemical bottles were unlabeled.Action required:-Please label all the bottles to avoid chemical misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Facility do not have a probe thermometer to monitor the temperature of the cooling equipment, hot holdings and dishwasher temperature. -Infra-red thermometer also not observed.Action required:-Please purchase a thermometer to monitor the temperature, ensure it shows max/min temp. to monitor the dishwasher final rinse temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for the Quats were expired.Action required:-Please purchase new ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -It was observed that the handwashing sink was not being used and blocked with the food equipment/containers.-Upon questioning, staff stated that they use dishwashing sink for washing hands.Action taken:-Staff was instructed to empty the hand washing sink and make it operational for washing hands.-Education was provided to only use the designated hand washing sink for hand washing purpose.-Dishwashing sink is designated to store, rinse the dishware.-Also discussed that the glove use is not a substitution of hand washing. Staff must ensure that they wash hands after removing a pair of gloves and before wearing new pair of gloves.
    • 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?
      • Pest control records were not observed. Operator confirmed that the pest monitoring is under the control/care of building. Action required:-Please maintain and keep the records inside the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed the following housekeeping concerns: - food debris accumulated underneath the cooking equipment. -the cooler doors and handles need to be cleaned.-the shelves in the front area required cleaning. Action required:- Please clean

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