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Noah's Diner - Events

340 6 Avenue E Regina SK S4N 5A4 · Food - Special Event

Official record from Alberta →

Inspection summary

Noah's Diner - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on August 16, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 5 separate inspections, most recently on August 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on August 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on August 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • " Outstanding Violation"1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was measured less than 50 ppm.-Ensure that the bleach is measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • " Outstanding Violation"1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. -Obtain valid chlorine test strips.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • 1)Grease was accumulated behind the stove.2)Food debris accumulation was observed in the hard-to-reach areas.3) The grease and food debris accumulation were observed on the exhaust hood.4) The insulation was coming off near the front corner of the small freezer.Frosting was observed on the door surfaces.-Ensure that the freezer is fixed.-Clean the above-mentioned areas.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a spray bottle with vinegar in it. A food handler said it was being used as a sanitizer.Vinegar is not an approved sanitizer. Use the 100 ppm chlorine sanitizer that was prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Gucamole was stored without any means of temperature control. The internal food temperature measured 16.2C.Gucamole was placed in a cooler during the inspection. Store perishable foods away from the temperature danger zone (4 to 60C).2) Sliced tomatoes in a double stacked insert measured 14.6C on the top-of-the-line cooler.One of the inserts was removed. Store perishable foods at 4C or less under refrigeration.3) A container of burger patties was not stored entirely on the grill. Some burger patties measured 50C.The Cook reorganized the space on the grill and placed the container of burger patties in full contact with the grill. Store perishable foods at 60C or more during hot holding.
    • 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 drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available. A stack of paper towels was stored in front of the hand sink.Store handwashing supplies in suitable dispensers.
    • 21. Is refuse being managed in a suitable manner?
      • The wastewater holding tank did not have a cap. The opening was large and the tank was collecting rainwater at the time of inspection.Enclose the wastewater holding tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
  4. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
    • 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 drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available. A stack of paper towels was stored in front of the hand sink.Store handwashing supplies in suitable dispensers.
    • 21. Is refuse being managed in a suitable manner?
      • The wastewater holding tank did not have a cap. The opening was large and the tank was collecting rainwater at the time of inspection.Enclose the wastewater holding tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
    • 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 drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
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