MEET NOODLE

160 METCALFE ST OTTAWA ON K2P 1P2 · Food Safety

10 inspections

1. Routine inspectionApr 21, 2026

   3 infractions

   • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
   • Every food premise shall be provided with employee hand washing stations.
   • All food shall be protected from contamination and adulteration.
2. Follow-up inspectionNov 26, 2025

   0 infractions

3. Routine inspectionNov 25, 2025

   2 infractions

   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
   • Every food premise shall be provided with employee hand washing stations.
     • The hand washing stations must be used only for the hand washing of employees.
4. Routine inspectionAug 18, 2025

   0 infractions

5. Routine inspectionApr 24, 2025

   2 infractions

   • Every food premise shall be provided with employee hand washing stations.
     • The hand washing stations must be used only for the hand washing of employees.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
6. Routine inspectionDec 4, 2024

   0 infractions

7. Follow-up inspectionJun 26, 2024

   0 infractions

8. Routine inspectionJun 24, 2024

   3 infractions

   • Every food premise shall be provided with employee hand washing stations.
     • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
   • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
     • Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
     • Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.
9. Follow-up inspectionMar 19, 2024

   0 infractions

10. Routine inspectionMar 12, 2024

    2 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
    • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
      • All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.