Noodle & Grill Express

250C MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

4 inspections

1. Monitoring InspectionJul 14, 2026

   2 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cooked pork and cooked chicken were observed stored at room temperature. Pork had an internal temperature of 31C and the cooked chicken had an internal temperature of 34C.The pork and chicken were discarded during the inspection. Ensure potentially hazardous foods are maintained at 4C or below or 60C or above at all times.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was an accumulation of grime, and food debris beneath the cook line.- Clean and sanitize the indicated area and maintain it in a clean and sanitary condition
2. Monitoring InspectionSep 22, 2025

   1 infraction

   • 09. Are chemicals stored and handled in a safe manner?
     • Bottles of "One Shot" of insecticide were observed during the inspection in their lower level storage room.- They were discarded at the time of inspection. - Do not have any insecticide in the food establishment.
3. Demand InspectionMay 1, 2024

   2 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing.Manual dishwashing utilizing a three-compartment sink must conform to the followingprocedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
   • 23. Is the facility maintained in a clean and sanitary condition?
     • A buildup of debris in the lower-level storage room. A deep cleaning is requried. - Clean and maintain in a clean and sanitary condition at all times.
4. Monitoring InspectionApr 9, 2024

   3 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Observed a staff member using a toothpick while food handling. - Food handlers must ensure not to conduct activities that are not compatible while handling food. Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing.Manual dishwashing utilizing a three-compartment sink must conform to the followingprocedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Observed a buildup of debris in the lower-level storage room. - Clean and maintain in a clean and sanitary condition at all times.