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Noodle World Restaurant

114 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Noodle World Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 20, 2026, recorded 10 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 20, 2026. 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?

  • 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 once on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on January 20, 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?

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. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed blue cleaning cloths on food preparation counters in the kitchen. A 100ppm bleach sanitizer was prepared during the inspection and cloths stored in bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed a significant amount of leftover food debris on the backside of the meat slicer and under the blade sharpener. COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Rice scoops were stored in room temperature water. Water discarded during the inspection and replaced with ice water. 2. Ice scoop was stored in ice in the ice machine. Scoop removed.3. Opened can of condensed milk stored in the upright fridge in the servery. Milk transferred to food grade container during the inspection.4. Insecticides stored in the bar area. Removed from area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed incense stored above the prep cooler in the cooking area. 2. Observed staff personal items stored in the following areas:a. Phones and staff drink on the prep cooler beside the dry storage room in the kitchenb. Vitamins stored on the shelf above the prep table in the cooking areac. Personal items and personal food stored on shelves in the bar. 3. Observed bowl stored in large rice bin in the dry storage room.4. Fly trap stored above customer glasses in the bar area. COMPLETE THE FOLLOWING:1. Please store incense away from the food area to protect from contamination.2. Do not store personal items in the food areas. Designate an area that is separate from food areas to store personal items.3. Do not store bowls in rice bins. All utensils must have a handle to protect food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Bleach sanitizer spray bottles were not labeled. Label replaced during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cooked rice noodles in buckets measured 15*C. There was a small amount of ice on top of the noodles but did not provide enough temperature control. Noodles were moved to the fridge.COMPLETE THE FOLLOWING:1. Noodles must be kept cold at less than 4*C, or above 60*C.
    • 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?
      • **OUTSTANDING**1. The facility did not have pest control records from the pest control company.**January 20, 2026: the Operator provided an invoice from the company, however, there was no details regarding what was checked during the visit.COMPLETE THE FOLLOWING:1. Maintain detailed pest control records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lightbulbs in the middle of the kitchen did not have a protective cover. 2. The wall tiles beside the drying area in the dishwashing area were chipped.COMPLETE THE FOLLOWING:1. Install covers or replace the current lightbulbs with shatterproof ones.2. Repair the wall tiles, so the area is smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A few shelves in the walk-in cooler were rusty.COMPLETE THE FOLLOWING:1. Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on ceiling and fan cover in the walk-in cooler.2. Grease observed on the underside of the ventilation hood. COMPLETE THE FOLLOWING:1. Clean the areas noted above thoroughly and more often to maintain them in a visibly clean condition.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** The violation still exists**Food containers were stored on the floor in cooler and freezer.Store all the food 6 inches above the floor on shelves/racks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was kept outside at 22C.The rice was discarded (approximately 2lbs)
    • 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?
      • The facility did not have pest control record.- Maintain pest control record. - A blank copy of pest control record template was sent via email.
    • 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 violation still exists**A few shelves in cooler were rusty.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is outstanding during current inspection conducted on Feb 27, 2024****The violations were still outstanding**1) Many unused food equipment (pots and pans) stored on the floor.- Get all equipment off the floor, if not being used, remove to keep kitchen organized and free from clutter.2) Accumulation of grease and oil on the wall behind the cook line, hard to reach areas and the electrical outlets/switches to the right sidewall.- Clean this area and ensure regular cleaning is done.A deep cleaning is required.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in cooler and freezer.Store all the food 6inches above the floor on shelves/racks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few shelves in cooler were rusty.Repair or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation is outstanding during current inspection conducted on Feb 27, 2024****The violations were still outstanding**1) Many unused food equipment (pots and pans) stored on the floor.- Get all equipment off the floor, if not being used, remove to keep kitchen organized and free from clutter.2) Accumulation of grease and oil on the wall behind the cook line, hard to reach areas and the electrical outlets/switches to the right sidewall.- Clean this area and ensure regular cleaning is done.A deep cleaning is required.

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