Ninja Noodle
7443 Roper Road NW Edmonton AB T6B 3K9 · Food - General
8 inspections
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach/chlorine test strips were observed to be expired. Ensure new bleach/chlorine test strips are acquired.
- 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?
- No written pest control documentation is being maintained. Ensure written pest control documentation is completed and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grime was observed on the walk-in cooler and walk-in freezer doors. 2. A buildup of grime was observed on light switches in the main food prep area. 3. A buildup of grime was observed on the walls in the dishwashing area. 4. No written cleaning checklist was observed. 1-3. Ensure that the indicated areas are cleaned and sanitized. 4. Ensure a written cleaning checklist is completed and maintained onsite to help facilitate effective cleaning and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/chlorine sanitizer in a spray bottle was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach/chlorine test strips were observed to be expired. Ensure new bleach/chlorine test strips are acquired.
- 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?
- No written pest control documentation is being maintained. Ensure written pest control documentation is completed and maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several pieces of cardboard were observed on the lower shelving across from the walk-in cooler. Ensure the cardboard is removed to render the surface smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grime was observed on the support legs of the dishwashing sink. 2. A buildup of grime was observed on the walk-in cooler and walk-in freezer doors. 3. A buildup of food debris was observed in corners beneath the equipment in the front service area. 4. A buildup of grime was observed on light switches in the main food prep area. 5. A buildup of grime was observed on the walls in the dishwashing area. 6. No written cleaning checklist was observed. 1-5. Ensure that the indicated areas are cleaned and sanitized. 6. Ensure a written cleaning checklist is completed and maintained onsite to help facilitate effective cleaning and sanitizing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer solution (recorded 100ppm chlorine) held inside a Windex-labeled spray bottle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris and grease accumulation observed on the surfaces of the cooking and deep-frying appliances.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease accumulation observed underneath cooking and deep-frying appliances.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cookline prep cooler that held processed vegetables, and precooked noodles recorded 10-12C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Front of house area. Personal phone noted on the food preparation surface of the cooking line.Back of house area. Personal items (keys, personal beverages) noted on the food preparation surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Back food preparation area. Containers of sauces did not have lids/covers in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front service area. Customer utensils were stored with the eating-ends pointed upwards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back of house area. Food debris noted on the wall above the hot holding unit. Grease and food debris noted underneath the 3 compartment sink.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions