Noodlebox
1436 8 Street SW Calgary AB T2R 1R7 · Food - General
10 inspections
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Cooked tapioca pearls are kept at room temperature.*Staff discarded the cooked tapioca pearls.**Once cooked tapioca pearls are potentially hazardous food due to high water content. Ensure to store it either below 4-degree Celsius or above 60-degree Celsius.
- 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?
- - Flies were observed in the back kitchen area, specifically between the handwashing station and the dishwasher.*Staff are reminded to keep the garbage can clean and covered at all times. Flies can pose a contamination risk to food during preparation and storage.**The facility was clean at the time of inspection. However, please monitor pest activity regularly, maintain a dry environment, and ensure no food debris is left in the area.A pest monitoring form has been emailed along with the inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - One of the green-colored chopping boards had deep scratches and grooves. Staff explained that it was not in use.*The chopping board was discarded by staff during the inspection.**Please ensure all utensils are regularly inspected. Damaged or broken utensils can pose a physical contamination risk and are more difficult to clean effectively. Grooves and scratches can harbor bacteria, increasing the potential for biological contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen hand washing sink was not operational and a piece of raw wood was holding it up. This hand washing sink must be repaired immediately and the raw wood must be removed.OUTSTANDING VIOLATIONDuring the reinspection on December 3, 2024, the handwashing sink located in the back kitchen was observed to be non-operational with a piece of raw wood propping up the sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- The washing machine used to wash wiping cloths had mould growth on the inside.Clean the washing machine and ensure that it is maintained in a clean and sanitary condition. OUTSTANDING VIOLATIONDuring the reinspection on December 3, 2024, the washing machine was observed to have mould growth on the inside of the drum and on the surface of the glass window.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Smartpower sink and surface sanitizer was tested and 0ppm was detected. The solution was tested directly from the dispenser and 0ppm was detected. A solution was manually mixed at the time of the inspection. Please have the dispenser serviced such that it is dispensing the sanitizer at a satisfactory concentartion.
- 09. Are chemicals stored and handled in a safe manner?
- The surface sanitizer bottles were unlabelled. Please ensure that all chemical bottles including surface sanitizer bottles are labeled such that the contents can be identified and safely used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen hand washing sink was not operational and a piece of raw wood was holding it up. This hand washing sink must be repaired immediately and the raw wood must be removed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facilities food handling permit was not posted in a location that is visible to the public. Please post the permit in a location that can seen by the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- The washing machine used to wash wiping cloths had mould growth on the inside.Clean the washing machine and ensure that it is maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of sanitizer in the wiping cloth buckets and spray bottles in the facility was undetectable.Solution was remade and then concentration measured within allowable range for lactic acid based food contact surface sanitizer. Ensure that sanitizer solution is changed out frequently enough to maintain solution within required range.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips for the lactic acid based food contact surface sanitizer had expired June 2023. Obtain lactic acid sanitizer test strips so that the concentration of food contact surface sanitizer can be accurately verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the front hand wash sink was empty of paper towels.Paper towel dispenser was refilled during inspection. Ensure that paper towel dispensers are stocked with paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser for the back hand wash sink was not attached to the wall.Install the hand soap dispenser on the wall at the back hand wash sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- The washing machine used to wash wiping cloths had mould growth on the inside.Clean the washing machine and ensure that it is maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- January 12, 2024:The hand wash sink for the back food preparation area was non-functional due to a frozen plumbing line for the sink. Staff stated that water would flood onto the floor if the sink was used.December 19, 2023:Containers of food were present in the back hand wash sink.The hand wash sink must be used for handwashing only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- January 12, 2024:The hand wash sink for the back food preparation area was non-functional due to a frozen plumbing line for the sink. Staff stated that water would flood onto the floor if the sink was used.December 19, 2023:Containers of food were present in the back hand wash sink.The hand wash sink must be used for handwashing only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled reusable wiping cloths were being stored on the counter. Reusable wiping cloths must be stored in sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer available in the back food preparation area where food handling was actively taking place.A bottle of sanitizer was placed in the back during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of lactic acid based food contact surface sanitizer being dispensed from the sanitizer dispenser was too strong (measured between 5.86-7.81 ml/l).Solution was manually diluted during inspection. Have the dispenser adjusted/serviced so that it dispenses sanitizer solution within the acceptable range.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of noodles soaking at room temperature had internal temperatures of 36.7 and 39 degrees Celsius. Instructed staff to soak noodles at refrigeration temperature. Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Lactic acid based food contact surface sanitizer will be in use in the facility. Test strips for the sanitizer had expired.Obtain test strips for the sanitizer that are within their expiry date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Containers of food were present in the back hand wash sink.The hand wash sink must be used for handwashing only.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Lactic acid based food contact surface sanitizer will be in use in the facility. Test strips for the sanitizer had expired.Obtain test strips for the sanitizer that are within their expiry date.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?