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Noodle Xtreme

2605 66 Street NW Edmonton AB T6K 4E8 · Food - General

Official record from Alberta →

Inspection summary

Noodle Xtreme has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on March 11, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on February 25, 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 3 times across 3 separate inspections, most recently on February 25, 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 March 11, 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?

  • 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 6 times across 4 separate inspections, most recently on February 25, 2026. 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 3 times across 3 separate inspections, most recently on February 25, 2026. 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

    • 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?
      • Recent pest control record was not maintained.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared.Water in cloth bucket was dirty. Please replace water when soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unwrapped green onion cakes are being stored directly on bottom of the freezer. Please ensure that they are probably packaged to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of chicken breasts in water was sitting at room temperature. Internal temperature was 15.8 Celsius. Operator indicated that it’s been here since last night. Do not thaw foods at room temperature. Operator instructed to discard chicken.
    • 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?
      • Recent pest control record was not maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Half cooler north of Cook line has meat juice It doesn’ yeah this cooling at the bottom. Please clean.Hood fan and hood fan greets have a buildup of debris. Please clean regularly.Rice cooker insert non-stick lining is peeling. Do not use. Replacement required.Coolers require cleaning. Special attention is required along tracks of cooler doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on floor under half cooler. Cleaning required under sinks and trailer racks of dish dishwashing area.Cleaning schedule is not in use.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by the dishwasher were missing. Water is pooling in the gaps.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available upon arrival.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice stored directly on the ground. Rice cooker was on the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of raw chicken was left to thaw at room temperature overnight, which is not appropriate. Do not leave food on floor under the 3 compartment sink. Chicken was 22C. Discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by the dishwasher were missing. Water is pooling in the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fume canopy filters require cleaning.Grime build up noted under shelving and equipment. -No written sanitation records were available at the facility during the inspection.The area under the dishwashing sinks was cluttered and dirty. Clean The back storage room requires cleaning.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available upon arrival.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above ready to eat foods in coolers. Shrimp stored in colander with holes directly on food prep table, which may lead to contamination of allergens. Bag of rice stored directly on the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food was being left at room temperature on prep table. Meat and bag of lemongrass was thawing at room temperature. High risk foods, including meats, shrimp, cut vegetables, stock and sauces are being kept at room temperature during busy times, which is not permitted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher read 0 ppm Chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by the dishwasher were missing. Water is pooling in the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fume canopy filters require cleaning.Grime build up noted under shelving and equipment. -No written sanitation records were available at the facility during the inspection.

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