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Noodlebox

1417 99 Street NW Edmonton AB T6N 0B4 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on August 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 20, 2025. 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?

  • 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 3 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on August 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was improperly stored beside and/or above: cooked meats, ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - rice cooker hot holding temperature was poor: temperatures measured were 35-40'C. Must be held hot at 60'C at all times. Repair/replace/investigate.
    • 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 single use disposable protective manufacturer's wrap was still in place on a shelf in poor condition (should have been removed after purchase). Dirty single use disposable cardboard in poor condition was attached to the fronts of 2 different wok stations. Please ensure that all surfaces in a kitchen are smooth, cleanable, non-absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of spills and material was observed on the interior of the walk in cooler walls. The rolling cart surfaces were dirty. Please clean
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime buildup was observed on the interior and exterior of the dishwashing machine. This must be thoroughly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two rice scoops for dispensing cooked rice were observed stored in a container of water measured at 17°C beside the rice cooker. The scoops were removed and sent for washing, and the water was replaced with an ice bath.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A mold-like substance was observed on the caulking in the dishwashing area. The operator indicated that the caulking will be replaced. The area must be cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths were noted on various surfaces in the back kitchen area.- Store used wiping cloths in a sanitizer solution in between uses and store dirty cloths waiting for cleaning in a designated storage bin for dirty linens.2. No pre-made sanitizer solution readily available in the food handling area.- Staff prepared a 200 ppm QUATS solution for the storage of wiping cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff's backpack was stored next to clean pots in the back food handling area.- Staff personal belongings must be kept out of food handling areas and away from business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried chicken and beef left in the deep fryer baskets was measured at 34C. Staff informed that the food was cooked approximately 45 minutes prior.- High risk food must be stored at less than 4C or greater than 60C. The food was discarded.
    • 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 monthly pest control documentation is not available onsite.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Upon arrival the exhaust hood fan was not turned on. Staff are turning the fan on and off during operating hours. - Once the cooking equipment has been turned on for the day keep the fan running at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops used for dispensing cooked rice are being stored in a container of plain water in between uses.- Store the scoops in an ice-water bath in between uses or store in an empty container and send for frequent washing.2. Bulk food dispensers (for uncooked rice) stored inside the rice bin.- Use a dispenser with a handle and store in such a manner that the handle does not come into contact with the food.2. Dirty utensils noted in a "clean" storage bin and the bottom of the bin had an accumulation of food particles.- All items sent for washing.

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