Skip to content
Loading map…

Ninja Noodle

7443 Roper Road NW Edmonton AB T6B 3K9 · Food - General

Official record from Alberta →

Inspection summary

Ninja Noodle has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 26, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times across 2 separate inspections, most recently on September 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 22, 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?

  • 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 once on November 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Walk-in cooler, a package of mould covered food item observed on the storage rack.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back-of-house handsink lacked accessible liquid soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease and food debris observed underneath the deep-fryers.
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Walk-in cooler, signs of mould observed on the exterior surfaces of plastic bags containing food inside.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back-of-house handsink lacked accessible liquid soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease observed on the wall of the handsink for the front-of-house cookline.Build-up of grease and food debris observed underneath the deep-fryers.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website