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Mogouyan Hand Pulled Noodle

905 17 Avenue SW Calgary AB T2T 0A4 · Food - General

Official record from Alberta →

Inspection summary

Mogouyan Hand Pulled Noodle has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on July 30, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 15, 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 15, 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?

  • 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 8 times across 4 separate inspections, most recently on October 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 5 separate inspections, most recently on July 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Doorway curtains are unclean and stained.Ensure the curtains are laundered at least once a week with a strong detergent and/or stain remover.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2. Clean customer dishes stored on top of grease trap. Move to shelving.3. Excel beef boxes reused to store food products in freezer. Do not reuse these boxes as they could be contaminated with raw meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the hand sink in the front area is not operational. Ensure this is repaired.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Several bags of bottles stored in front of hand sink. Ensure this is discarded immediately to prevent pest attraction.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoop stored in customer ice. Ensure scoops are stored out of customer ice to prevent potential cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several bags of flour were stored on the floor. Ensure this is stored in shelving and in bins once opened to prevent potential access of pests.2. Clean customer dishes stored on top of grease trap. CDI.3. Excel beef boxes reused to store food products in freezer. Do not reuse these boxes as they could be contaminated with raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef in a pressure cooker stored in cooler from previous night. Staff do not have cooling records. Do not cool or store food products in a pressure cooker as it may conduct heat longer than the allotted cooling time. Discarded onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the hand sink in the front area is not operational. Ensure this is repaired.
    • 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?
      • Fruit flies in back near recycling bottles. Ensure bottles are discarded immediately to prevent attraction of pests or they are washed/sealed. If fruit fly issue continues after these are discarded contact pest control to abate issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas under the dry storage bins and around the noodle production area in the front. Ensure these areas are cleaned.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Several bags of bottles stored in front of hand sink. Fruit flies in bags. Ensure this is discarded immediately to prevent pest attraction.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back portion of the back food handling area were acoustic style ceiling tiles. Open food handling was taking place in this area.Ceiling tiles in areas where open food is being handled must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff uniforms and shoes had food debris accumulated on them.Staff uniforms/clothing must be maintained in a clean and sanitary condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (canned beverage) was being stored on food counters.Keep staff personal items separate from food and food contact surfaces. Store in a way that will not contaminate food or food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of food (cooked beef and cooked vegetables) in the hot holding unit on the cookline measured 52 degrees Celsius.Staff said that the food had been cooked about an hour previous. Instructed staff to reheat food to at least 74 degrees Celsius before returning the food to hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back portion of the back food handling area were acoustic style ceiling tiles. Open food handling was taking place in this area.Ceiling tiles in areas where open food is being handled must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtains separating the cookline from the back food handling area had food debris accumulation.Wash the curtains and ensure curtains are washed frequently enough to prevent food/soil accumulation.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open mop sink was located close to food preparation areas.Install a door on the mop sink to separate it from the food preparation areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling above the cookline is an open ceiling, with exposed pipes overhead.Finish the ceiling to a surface that is smooth, non-absorbent to moisture, and easy to clean.

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