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Noodlebox

101 - 2821 Main Street SW Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 23, 2025, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 October 15, 2025. 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 once on October 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on October 16, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 5 separate inspections, most recently on October 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on October 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OUTSTANDING VIOLATION*Prep coolers and freezer had debris built up inside and in the doors. *Area under the stove grill had some grease built up. *DO THE FOLLOWING:Clean these areas thoroughly.
  2. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler was observed handling the till machine, proceeded onto wearing gloves and making food, took gloves off, handled till and put gloves back on without washing hands in between. Gloves are not a replacement for handwashing. Hands must be washed after handling the till and prior to handling food.Staff was educated on this during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep coolers, not in use, had mold growing in them. Please ensure this is cleaned and sanitized as there is continuous food preparation happening in the area.*DO THE FOLLOWING:Clean the area with warm water and detergent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prep coolers and freezer had debris built up inside and in the doors. Area under the stove grill had some grease built up. *DO THE FOLLOWING:Clean these areas thoroughly.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in the bottle was 0ppm. This was corrected during the inspection. Corrected concentration of the sanitizer was 200ppm.Quats sanitizer with a concentration of 200-400ppm must be available at all times to sanitize food contact surfaces.Cleaning clothes were soiled and not kept inside sanitizer buckets. Please ensure that cleaning cloths are submerged in sanitizer buckets.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food from an order was observed sitting at room temperature. Staff informed it was from the day before. This was corrected during the inspection, and the food was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon was observed with the handle submerged in the garlic. This was corrected during the inspection. Please ensure that utensils kept in the bulk containers are placed with the handle side facing up to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bag with chicken curry was thawing in warm water in the sink. This was corrected during the inspection. Staff moved the curry into the cooler.Food can only be thawed by placing it under cold running water, in the cooler or in the microwave.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not have rinse. A package of juice boxes was observed in the slot where the rinse was supposed to be. Please ensure the rinse is provided to allow for adequate functioning of the dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler was observed handling the till machine, proceeded onto wearing gloves and making food, took gloves off, handled till and put gloves back on without washing hands in between. Gloves are not a replacement for handwashing. Hands must be washed after handling the till and prior to handling food.Staff was educated on this during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep coolers, not in use, had mold growing in them. Please ensure this is cleaned and sanitized as there is continuous food preparation happening in the area.*DO THE FOLLOWING:Clean the area with warm water and detergent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prep coolers and freezer had debris built up inside and in the doors. Area under the stove grill had some grease built up. *DO THE FOLLOWING:Clean these areas thoroughly.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Connection between the taps and the sink at the back of house handwashing sink is loose. COMPLETE THE FOLLOWING:1. Fix the connection so that it is secured to the sink.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The front kitchen spray bottle measured 0ppm QUATS. Solution replaced during the inspection and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop stored at room temperature. 2. Cooking utensils stored in water that was dirtied and had old food debris. Staff stated water is changed every 3 hours. 3. Cardboard used to store drinks in front cooler. COMPLETE THE FOLLOWING:1. Utensils must be stored in a manner that protects them from contaminating food. Options for storing utensils:a. Ice water. Ice must be replaced when it melts and if water is visibly dirited.b. Sanitizer. Changed every 2 hours at least, or more frequently if water is visibly dirtied.c. Replace utensil with a clean utensil after each use.2. Do not use cardboard, because it is absorbent and not easy to clean.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Back of house handwashing sink hot water supply is being turned off by staff due to an active leak. 2. Connection between the taps and the sink at the back of house handwashing sink is loose. COMPLETE THE FOLLOWING:1. Ensure that handwashing sinks have a supply of hot running water at all times. 2. Fix the connection so that it is flush, and no gaps exist.
    • 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. An electrical outlet cover was missing on the wall beside the prep sink.COMPLETE THE FOLLOWING:1. Replace the cover, so area is easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Buildup of old food stains noted inside the middle prep cooler in front of the cashier.2. There was a buildup of old food debris inside the prep cooler below the flat top stove.COMPLETE THE FOLLOWING:1. Clean the areas noted above more frequently, so they are maintained in a visibly clean condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of old food and grease under the deep fryer and flat top.2. Cardboard was being used as a surface for storing cooking oil squeeze bottles. The cardboard was visibly dirtied with oil and appeared to not have been changed for a few days.COMPLETE THE FOLLOWING:1. Clean floor under deep fryer and stove as often as necessary to maintain the area in a visbily clean condition.2. Do not use cardboard in kitchens, because it is absorbent and not easy to clean. Any storage surface must be smooth, non-absorbent and easy to clean.
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front of house handwashing sink is not being used. No soap or paper towel available. Properly stock hand washing sink so that staff can perform handwashing at the front of the facility. 2. Back of house handwashing sink hot water supply is being turned off by staff due to an active leak. Ensure that handwashing sinks have a supply of hot running water at all times. 3. Connection between the taps and the sink at the back of house handwashing sink is loose. Fix the connection so that it is flush and no gaps exist.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in water measureing at 20 Degrees Celsius Operator removed rice scoop to be washed. Scoop must be stored at 4 degrees or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant build up of calcium and debris on the top of the dishwasherClean and disinfect area
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared.Staff prepared a quats sanitizer solution. Ensure sanitizer is always readily available to sanitize surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was no paper towel for the rear prep area handwashing sink.Staff supplied paper towel in the dispenser.

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