Skip to content
Loading map…

Noodlebox

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

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. 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.