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Nan's Noodle House

B - 3103 Edmonton Trail NE Calgary AB T2E 3N6 · Food - General

Official record from Alberta →

Inspection summary

Nan's Noodle House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on September 28, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 7 times across 4 separate inspections, most recently on September 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 28, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on September 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 separate inspections, most recently on January 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no traces of chlorine detected in the low-temperature dishwasher. Repair the dishwasher and ensure at least 100ppm of chlorine is detected on the final rinse. Confirm the concentration with chlorine test strips. In the meantime, perform manual dishwashing in the two-compartment sink by following the steps below: - First compartment: Wash and rinse - Second compartment: Sanitize with 100ppm chlorine or 200ppm quats for two minutes - Dry on a drying rack and store
    • 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?
      • *Not assessed during this visit - September 28, 2026*A gap was observed under the bottom of the exit door.- Seal the gap or install vermin proof to prevent entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Not assessed during this visit - September 28, 2026*Rust observed on the storage shelves and floor inside walk-in cooler.- Fix/refinish the surfaces of the storage shelves and floor.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
  2. Risk Management 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?
      • A gap was observed under the bottom of the exit door.- Seal the gap or install vermin proof to prevent entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust observed on the storage shelves and floor inside walk-in cooler.- Fix/refinish the surfaces of the storage shelves and floor.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Various food items in cartons/boxes and buckets were observed to be placed on the floor of the kitchen.2. In the walk-in freezer, boxes of food items were stacked and placed directly on its floor.-1, 2: Ensure all food items/boxes of foods are stored at least 6 inches off the floor.3. Scoops were noted to be stored inside rice flour and sugar containers in the kitchen.-Ensure that scoops are stored in such a manner that the handles do not come in contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There was no chlorine detected in the low-temperature mechanical dishwasher, measured at 0 ppm after running multiple cycles. Operator purchased and changed the chlorine source, but the concentration was still tested at 0 ppm.The operator was instructed in the interim to manually wash, rinse and sanitize utensils and equipment or wash with the dishwasher and manually sanitize in the 2-compartment dishwashing sink.- Repair, service or replace the dishwasher to ensure it is sanitizing properly.2. No chlorine test strips were available on site.- Obtain chlorine test strips in order to regularly verify the concentration of 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwashing sink at the front preparation area was obstructed by a garbage bin and cardboard boxes at the time of inspection.- Garbage bin and cardboard boxes were removed from the front of the handwashing sink.Ensure that handwashing sinks are accessible and clear at all times during operation to facilitate handwashing.
    • 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?
      • A gap was observed under the bottom of the exit door.- Seal the gap or install vermin proof to prevent entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust observed on the storage shelves and floor inside walk-in cooler.- Fix/refinish the surfaces of the storage shelves and floor.Ensure that surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside and at the back of the walk-in cooler:1. Ice build-up and pooled water were observed on the floor.2. The wall was also noted with accumulated ice.3. The ceiling was noted to be leaking as water was dropping from it.4. Dirt and food debris mixed in the standing pooled water were observed.REQUIREMENT1. Fix the walk-in cooler. 2. Do not store food below the leakage.3. Clean the standing pooled water and the cooler thoroughly.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the front handwashing sink was empty at the time of inspection. Ensure handwashing sinks are always supplied with liquid soap and paper towels.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer in the sanitizer buckets was measured at 0 ppm. Upon inspection of the source it was discovered that the dispenser was not connected to anything. Chlorine was available. Please obtain Quat sanitizer, connect to the dispenser and verify the concentration. Quat sanitizers must be used at 200 ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the low-temperature mechanical dishwasher. The chlorine source was empty. - Purchase chlorine and prime the machine. Verify the concentration of chlorine during the sanitization cycle using chlorine test strips. Chlorine concentration must be 100 ppm. - In the interim manually, wash, rinse and sanitize utensils and equipment. Instructions were provided to the manager on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available on-site. - Obtain Quat test strips and verify the concentration of Quat daily.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer had a concentration of 0ppm.Operator prepared a bleach sanitizing solution. Please ensure that the concentration of the sanitizer is maintained at 100ppm and regularly monitored using testing paper.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine sanitizer testing paper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers in which clean utensils were stored were dirty.Thoroughly clean and sanitizer all storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans in the walk-in cooler had an accumulation of dust.The floors in the dry storage area had accumulation of dirt and food debris.Thoroughly clean these area.

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