Skip to content
Loading map…

NoodleBox

3055 Massey Drive, Prince George, V2N 2S9 · Restaurant

Official record from Northern Health →

Inspection summary

NoodleBox has been inspected 7 times by Northern Health Authority since March 4, 2022. The most recent inspection, on January 14, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on March 11, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 28, 2023. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 14, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 March 11, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 17, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern Health Authority, 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizers spray bottles stored with no labelling. (Public Health significance) - Unlabelled sanitizer bottles pose a public health risk as staff may misuse chemicals, leading to ineffective sanitation or potential chemical contamination.
      • Corrective Action: The sanitizer spray bottle was immediately labelled with the correct product name during the inspection to ensure proper identification and safe use.
  2. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous food such as cooked rice was observed to be stored at room temperature at 16°C for 2 hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Employee moved container of cooked rice to working refrigeration unit that was at a temperature of less than 4°C. Ensure no potentially hazardous foods at sitting in between 4°C and 60°C for a period longer than 2 hours.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The front door of the restaurant has gaps in the weather strip which can lead to entry of pests into the food premises causing food contamination and thus leading to spread of food borne illnesses. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: The operator must ensure front door is properly sealed to prevent entry of pests.
  4. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler temperatures are slightly elevated, and were measured at 7°C. Public Health significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Recommend that the lid for the prep cooler stays down as much as possible. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° or less. Discard potentially hazardous foods if they have been stored above 4°C for more than 2 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in product for ongoing use in ingredient bins on prep line. Public Health significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
  5. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. Some food within the prep cooler were measured between 5-8 °C. Food in the cooler under the counter were also measured at 11°C. Opened bottles of teriyaki and soy sauce that are labelled as "refrigerate after opening" were also stored at room temperature. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Monitor and adjust the temperatures or have serviced, as required. If needed move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Any potentially hazardous food that has been stored above 4°C for more than 2 hours must be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some scoops are left in product for ongoing use in ingredient bins. Public Health significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Cast iron pans were being wiped after cleaning with a dirty cloth. Public Health significance - dirty clothes can contaminate cooking equipment with allergens or bacteria after cleaning.
      • Corrective Action: Clean clothes or single-use clothes/paper towel should be used to wipe off pans after cleaning.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of food debris and grime in some areas of the kitchen (e.g., under equipment and shelving in the cooler, as well as some build-up of grease on the sides of the exhaust hood). Public health significance - insufficient cleaning frequency can provide food for pests as well as lead to contamination of food.
      • Corrective Action: All areas of the kitchen need to be cleaned on a regular basis. Ensure to follow the cleaning frequency outlined in the Sanitation plan.
  6. Routine Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website