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Noodlebox

159 - 2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on September 23, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 15 times across 9 separate inspections, most recently on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 5 separate inspections, most recently on March 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on September 15, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on March 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 19, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.---** Temperature logs are being maintained, however, ensure to add the hot holding unit. **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.September 15, 2026: Chlorine sanitizer is noted at 0 ppm and 25 ppm. 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.In the meantime:- Fill one compartment of the two-compartment sink with a food-safe sanitizer solution. -Verify the sanitizer concentration using test strips prior to use and maintain the solution at the appropriate strength (Quaternary Ammonium: 200-400 ppm; Chlorine/Bleach: 100-200 ppm). Place clean dishes from the dishwasher into the sanitizer solution for a minimum of 2 minutes.-Remove and allow them to air dry.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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. 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.

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