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Noodlebox

109 - 150 Crowfoot Crescent NW Calgary AB T3G 3T2 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on January 28, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on January 28, 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 14, 2025. 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?

  • 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 2 separate inspections, most recently on January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. 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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of the quats sanitizer in the spray bottle located at the front food preparation area was measured to be 0 ppm.- Operator emptied and replaced the sanitizing solution, the concentration tested to be 200 ppm. - Ensure to always have the concentration of the sanitizing solution measured at 200 ppm and verify with test strips, as low concentrations of sanitizers are ineffective in killing microorganisms.2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. - Operator was instructed to replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils including a ladle observed in room temperature water in front of the prep cooler and a tong observed inside a heavily soiled sanitizer solution at the cook line.- Operator placed utensils in ice bath and sanitizing solution respectively.Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration. Replace the water when the ice has melted or when the water is visibly soiled with food debris.2. Utensils observed to be sitting directly inside containers of noodles, chili and chicken in the prep cooler at the front preparation area.- Operator instructed to remove the utensils and place uprightly.Ensure that utensils are stored in a manner that the handles do not come in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat was observed thawing at room temperature on a food preparation table beside the handwashing sink at the back area.- Operator was instructed to thaw meat in the cooler.Do not thaw at room temperature, ensure to use one of the following approved methods to thaw foods:- In the cooler ahead of time- Under running cold water- During cooking - In the microwave, if being cooked or consumed immediately2. Tapioca pearls were observed to be sitting at room temperature for longer than 4 hours. Temperature was measured at 19 degrees Celsius.- Operator discarded food item.Ensure to store at 4 degrees Celsius or less or 60 degrees Celsius or greater. Alternatively, provide a time tracking method to ensure that pearls do not sit at room temperature for more than 2-4 hours to prevent bacteria growth.3. Vegetables such as cut spring onions and cilantro were observed above inserts in the prep cooler opposite the cook line. Temperatures measured between 11.3 and 17.5 degrees Celsius.- Operator placed items in the cooler.Ensure that all perishable foods under refrigeration are stored at 4 degrees Celsius or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and quats test strips onsite were expired and no replacement available at the time of inspection. - Discard the expired test strip and get unexpired replacement.Ensure unexpired test strips are available onsite to regularly verify the concentration of sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwashing sink at the front area was obstructed by a garbage bin. The handwashing sink at the back area was also obstructed by the cook and hold oven at the time of inspection.- The operator removed the garbage bin from the front of the handwashing sink.Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris noted significantly on equipment at the cook line.- Clean the equipment and surrounding areas.Ensure to maintain in sanitary conditions at all times.
  2. 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?
      • Walk-in cooler light was dim.Increase light.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Utensils were stored in stagnant water. Store utensils in sanitizer or ice water.2) Bag of rice was stored directly on the floor.3) Bottles of teriyaki sauce and take out utensils were stored on the floor in the front area.Store food and food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cambodian curry sauce and other sauce that states "keep frozen" on the label were stored at room temperature. Follow the label or store them at 4.0 degrees C or below. 2) Pearls for bubble tea were stored at room temperature and there is not time tracking of the product.Store pearls at 4 degrees C or below or at 60 degrees C or higher or provide a time tracking method.3) Jug of cheese sauce was placed on top of an insert. Cheese sauce was measured at 9.0 degrees C. No direct cold air was supplied to the cheese sauce.Store perishable foods at 4 degrees C or below or at 60 degrees C. or higher.4) No probe thermometer was available to check the temperature of the food. Provide a probe thermometer that can measure from 0 to 100 degrees c.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in the dishwasher was detected at 25ppm.Fix dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the front handwash sink was measured at 23 degrees C. Fix hot water and ensure it is at 45 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim.Increase light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Flexible plastic shelf liner was placed on top of the freezer.Remove the plastic and clean the freezer when it gets dirty. 2) Dirty stickers on food containers.Remove sticker and clean the containers.
  4. Initial Inspection

    0 infractions

  5. Demand 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?
      • Unfinished counter, wall and baseboard.

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