Noodlebox
159 - 2004 50 Avenue Red Deer AB T4R 3A2 · Food - General
12 inspections
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Facility is not tracking the dishwasher’s chlorine concentration to ensure it is adequately dispensing chlorine within the required range.Please ensure a checklist or calendar is implemented with dates, operator signatures, and corresponding test strip results recorded for each day of testing, ensuring the dishwasher is confirmed to be operating effectively at least daily, or prior to use if it has not been used for a long period of time.---No temperature logs were available, suggesting the facility is not actively monitoring all fridges, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was a chlorine sanitizer unit and was measured to be dispensing 0–25 ppm chlorine at a temperature of 45°C.Please ensure the dishwasher is repaired so that it can effectively dispense chlorine within the required range of 100–200 ppm and is maintained in proper working order.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cleaning cloths were observed stored dry on the counter.The operator prepared clean-in-place buckets measured at 400 ppm quats and stored used cleaning cloths within the solution.Please ensure all cleaning cloths are stored in an adequate sanitizer solution when not in use to prevent potential pathogen growth and to ensure cleaning cloths remain free from contamination risks.The facility also had a quats sanitizer spray bottle prepared, which was measured at 200 ppm, within the required range of 200–400 ppm for quats.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Facility is not tracking the dishwasher’s chlorine concentration to ensure it is adequately dispensing chlorine within the required range.Please ensure a checklist or calendar is implemented with dates, operator signatures, and corresponding test strip results recorded for each day of testing, ensuring the dishwasher is confirmed to be operating effectively at least daily, or prior to use if it has not been used for a long period of time.---No temperature logs were available, suggesting the facility is not actively monitoring all fridges, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Due to the dishwasher not effectively sanitizing dishware, a manual dishwashing procedure has been implemented.The facility is equipped with a 2-compartment sink, and the operator demonstrated the correct procedure for manual dishwashing, ensuring dishes and equipment are fully submerged in 200–400 ppm quats for a minimum of 2 minutes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was a chlorine sanitizer unit and was measured to be dispensing 0–25 ppm chlorine. The dispensing tubes appeared to be discharging into the bottom drain compartment within the dishwashing chamber, rather than into the rotating dispensing mechanisms.Please ensure the dishwasher is repaired so that it can effectively dispense chlorine solution within the required range and that the unit is in proper working order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep table cutting boards observed required a deep clean or shave a layer off.**Observed again: March 24, 2026.**Observed again: February 6, 2025.**Observed again: February 18, 2025.***Observed again: June 19, 2025.As per the violations being observed for the 3rd time this time - PHI to issue a work order on observations made a 3rd time. Please repair/replace and notify PHI immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was generally clean and tidy.However, the vent plates in the grills and deep fryers had significant soot buildup and were black.Please ensure vent plates are cleaned, restoring their original metal finish.
- 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?
- Lactic acid sanitizer is used for sanitizing work surfaces.Spray bottles of sanitizer were tested at 0 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Ice machine had green discolouration at the top of the dispenser, and ice cubes were deformed. Cleaning and servicing the ice machine is recommended.2. Grease is collecting on the right corner of the walk-in cooler. Please ensure it is cleaned.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Gloves are used during food handling while cooking. Operator was observed not practicing hand washing before putting gloves on and taking gloves off. Operator was also observed touching non-food surfaces with gloved hand.Please ensure to wash hands before and after putting gloves on, and to be mindful to only touch food items with gloved hands.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sanitizer test strips observed expired August 2022.Chlorine test strips observed available to verify dishmachine sanitizing concentration.Observed again February 4th, 2025. Please replace test strips.Observed again February 18th, 2025. Please replace test strips.**Observed again on June 19th, 2025.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep table cutting boards observed required a deep clean or shave a layer off.**Observed again: February 6, 2025.**Observed again: February 18, 2025.***Observed again: June 19, 2025.As per the violations being observed for the 3rd time this time - PHI to issue a work order on observations made a 3rd time. Please repair/replace and notify PHI immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Mechanical dishmachine observed not dispensing 0 ppm of sanitizer inside the unit. Sanitizer bucket had contents (chlorine solution), but the machine was not dispensing anything, even after priming the machine multiple times.2) Detergent bucket that is connected to the machine observed available.** Please refrain from using the mechanical machine for sanitizing until unit is repaired. ** Please use two sink method of washing dishes as demonstrated by PHI.(February 18th, 2025)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sanitizer test strips observed expired August 2022.Chlorine test strips observed available to verify dishmachine sanitizing concentration.Observed again February 4th, 2025. Please replace test strips.Observed again February 18th, 2025. Please replace test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep table cutting boards observed required a deep clean or shave a layer off.**Observed again: February 6, 2025.**Observed again: February 18, 2025.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Mechanical dishmachine observed not dispensing 0 ppm of sanitizer inside the unit. Sanitizer bucket had contents (chlorine solution), but the machine was not dispensing anything, even after priming the machine multiple times.2) Detergent bucket that is connected to the machine observed empty.** Please refrain from using the mechanical machine until unit is repaired. ** Please use two sink method of washing dishes as demonstrated by PHI.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sanitizer test strips observed expired August 2022.Chlorine test strips observed available to verify dishmachine sanitizing concentration.Observed again February 4th, 2025. Please replace test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep table cutting boards observed required a deep clean or shave a layer off.**Observed again: February 6, 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure to stay on top of the walls/floor in and around the dish area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Box of eggs and bag of carrots observed stored on the ground in the walk-in cooler. Please ensure to keep food off the floor to make it easy to clean and prevent potential contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sanitizer test strips observed expired August 2022.Chlorine test strips observed available to verify dishmachine sanitizing concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep table cutting boards observed required a deep clean or shave a layer off.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility is still new and generally clean. Please ensure to stay on top of the walls/floor in the dish area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher sanitizer pail had not been replaced and still on order to be delivered for the next day. Informed operator to keep using the 2 compartment for sanitizing purposes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured concentration of the chlorine dishwasher was 0ppm. Informed by operator that new pail is on order. Informed operator to use the dishwasher to wash and rinse, but use the 2 compartment sink for sanitizing using other food sanitizer available onsite.
- 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?
- No valid food handling permit was posted onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand 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)?
- 1. Chemical test strips for the chlorine dishwasher and for quat sanitizer were not available and/or expired.Ensure chemical test strips are in place for chlorine and a quat solutions.2. No chemical concentration logs.Please ensure logs are available and that chlorine concentrations for both the dishwasher and sanitizer are monitored and recorded daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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)?
- Operator has obtained quat test strips. Expiry November 1, 2024.1. Chemical test strips for the chlorine dishwasher were not available.Ensure chlorine test strips are available.2. No chemical concentration logs.Please ensure logs are available and that chlorine concentrations for both the dishwasher and sanitizer are monitored and recorded daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?