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Noodle 42

13847 42 Street NW Edmonton AB T5Y 3E1 · Food - General

Official record from Alberta →

Inspection summary

Noodle 42 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 29, 2025. The most recent inspection, on September 15, 2026, recorded 9 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on September 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on September 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on September 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on September 15, 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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm of sanitizer was detected in a spray bottle labeled as sanitizer. Ensure that an approved sanitizer is available for active cleaning and sanitation during food preparation at all times. Maintain chlorine bleach sanitizer at 100-200 ppm. A 100-ppm chlorine solution was prepared onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cut vegetables, including mushrooms, onions, peppers, and carrots, were soaking in water and measured approximately 10C. The operator stated that the vegetables had been placed in the cooler since 11:00 a.m., which was more than 2 hours prior to the inspection. The cooler compartments and surrounding areas were not maintained in a clean and sanitary condition. The vegetables were discarded on-site.Please do not store potentially hazardous foods in the cooler until it is repaired and can maintain a temperature of 4C or below.2. Improper cooling observed. Hot soup was cooling in a deep bucket in the cooler. Please cool food in smaller batches. Use shallow containers to cool food quickly. The soup was placed in a shallow container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Food stored in the leaking prep cooler was probed at 7C. Ensure all coolers are functioning properly and are maintained at 4C or below at all times. Please repair the cooler. Operators were instructed to move items to another cooler. Discard high-risk food held above 4C for more than 2 hours.- Thermometers could not be located in most coolers. Ensure all coolers are equipped with internal monitoring thermometers - corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 77.3C at dish level; however, the detergent pail was empty. The operator indicated that detergent would be delivered soon. Please obtain detergent and ensure the dishwasher is adequately supplied at all times.Sept 15/26 - Operator stated that detergent was filled in the rinse aid labelled container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - Only hot water was available at the kitchen hand sink. Water was too hot to wash hands. Please adjust temperature and repair as required. Ensure that both hot and cold water are available at the hand sink at all times.
    • 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 wooden shelving in the walk-in cooler was observed to be worn and no longer in good, cleanable condition. Please refinish or replace the shelving.- A floor tile near the Pepsi stand cooler in the kitchen was broken. Please replace the broken tile.- Faucet at the three-compartment sink was taped. Please remove tape and repair or replace faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following was noted during the inspection:- Wooden table beneath rice cookers was dirty.- Cookline equipment had a buildup of grease.- Prep cooler closest to stand cooler in the kitchen was observed with water/liquid leaking onto the interior bottom surface.- The walk-in cooler/freezer was observed to be disorganized, with bags of meat and other food items stacked in and around containers. - Floors and shelving in the walk-in cooler/freezer were observed to be dirty. - Door handles of the walk-in cooler and freezer had heavy buildup of grime and food debris.- Dry food storage bins had a buildup of food debris.Conduct a thorough deep cleaning of all equipment and surfaces. Maintain all equipment and utensils in good repair and in a clean and sanitary condition at all times. Properly organize and store all food items and containers.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The rice cookers were observed with food debris buildup in the crevices around the inner edges of the cookers. Please clean and maintain in a sanitary condition.- Meat slicer had a buildup of food debris. Clean thoroughly. Wash with detergent and water, rinse, then sanitize using a bleach sanitizer solution.- Wooden cutting board by the dishwasher was observed to be significantly cracked and no longer in good condition. Please discard.- Prep coolers inside and outside surfaces had a significant buildup of food debris and grime. Please clean.- Microwave handles had a buildup of grime/grease. Please clean.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was not in a clean and sanitary condition.Cleaning is required for surfaces, floors, walls, ceilings, sinks, and equipment.Organization is required throughout the kitchen. Remove all equipment and utensils not in use.Please conduct a thorough deep cleaning of the facility and maintain all areas in a clean and sanitary condition.Sept 15/26 - Cleaning improvement noted. A thorough cleaning is required.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution measured at 1000 ppm. Maintain chlorine concentration at 100-200 ppm. A 200-ppm chlorine solution was prepared onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts stored in a container on a countertop were measured at approximately 17C. Operator indicated that the bean sprouts were out since morning. Keep bean sprouts on ice or in the cooler at 4C or below at all times. Discard potentially hazardous food held above 4C for more than 2 hours. The bean sprouts were discarded onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Food stored in the leaking prep cooler was probed at 7C. Ensure all coolers are functioning properly and are maintained at 4C or below at all times. Please repair the cooler. Operators were instructed to move items to another cooler. Discard high-risk food held above 4C for more than 2 hours.- Thermometers could not be located in most coolers. Ensure all coolers are equipped with internal monitoring thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 77.3C at dish level; however, the detergent pail was empty. The operator indicated that detergent would be delivered soon. Please obtain detergent and ensure the dishwasher is adequately supplied at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Only hot water was available at the kitchen hand sink. Water was too hot to wash hands. Please adjust temperature and repair as required. Ensure that both hot and cold water are available at the hand sink at all times.
    • 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 wooden shelving in the walk-in cooler was observed to be worn and no longer in good, cleanable condition. Please refinish or replace the shelving.- A floor tile near the Pepsi stand cooler in the kitchen was broken. Please replace the broken tile.- Faucet at the three-compartment sink was taped. Please remove tape and repair or replace faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following was noted during the inspection:- Wooden table beneath rice cookers was dirty.- Cookline equipment had a buildup of grease.- Prep cooler closest to stand cooler in the kitchen was observed with water/liquid leaking onto the interior bottom surface.- The walk-in cooler/freezer was observed to be disorganized, with bags of meat and other food items stacked in and around containers. - Floors and shelving in the walk-in cooler/freezer were observed to be dirty. - Door handles of the walk-in cooler and freezer had heavy buildup of grime and food debris. - Dry food storage bins had a buildup of food debris.Conduct a thorough deep cleaning of all equipment and surfaces. Maintain all equipment and utensils in good repair and in a clean and sanitary condition at all times. Properly organize and store all food items and containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The rice cookers were observed with food debris buildup in the crevices around the inner edges of the cookers. Please clean and maintain in a sanitary condition.- Meat slicer had a buildup of food debris. Clean thoroughly. Wash with detergent and water, rinse, then sanitize using a bleach sanitizer solution.- Wooden cutting board by the dishwasher was observed to be significantly cracked and no longer in good condition. Please discard.- Prep coolers inside and outside surfaces had a significant buildup of food debris and grime. Please clean.- Microwave handles had a buildup of grime/grease. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cups were stored inside white dry food storage bins at the back area. Please do not store bowls/cups in food containers. Use appropriate scoops or utensils with long handles to prevent cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was not in a clean and sanitary condition.Cleaning is required for surfaces, floors, walls, ceilings, sinks, and equipment.Organization is required throughout the kitchen. Remove all equipment and utensils not in use.Please conduct a thorough deep cleaning of the facility and maintain all areas in a clean and sanitary condition.
  3. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were using Mr. Clean for sanitizing equipment, utensils, and surfaces at the front.Mr. Clean is not AHS approved sanitizer solution for equipment, utensils, and surfaces.Chlorine sanitizer was made during the inspection.Correction:-Education provided on approved sanitizer solutions (commonly bleach or QUATS).-Ensure that every staff in the facility is able to make chlorine sanitizer solution and test its concentration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility went through an ownership change.The facility was operating under the previous Food Handling Permit.Food Handling Permit is not transferable.Correction:-Ensure permit invoice is paid in full.-Most recent food handling permit will be issued after the invoice is cleared.-Ensure that the most recent food handling permit is displayed to the public.
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