Noodle Xtreme
2605 66 Street NW Edmonton AB T6K 4E8 · Food - General
5 inspections
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?