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Noodlebox

33 - 31 Bow Street Common Cochrane AB T4C 2N1 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on February 13, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on December 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on February 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6 times across 6 separate inspections, most recently on February 13, 2026. For example: 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?

  • 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 4 times across 4 separate inspections, most recently on February 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 February 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Valid permit was not posted onsite. Please make sure valid Food Handling Permit was posted and visible to public onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water was not available at the hand-washing sink in the prep area. Please make sure repairs are completed and hot and cold water is available at all hand-washing sink and other sinks in the facility.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution concentration in one of the spray bottles was low, 0ppm. Corrected during the inspection. Operator prepared a new QUAT solution with 200ppm concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer available at the chemical dishwasher. Sani cycle was not working. Sanitizer bucket was empty. Operator stated that supplies will be delivered onsite on Friday. Manual dishwashing will be done onsite until dishwasher is fully operational.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty at the front hand-washing station. Corrected during the inspection. Please make sure hand washing stations are stocked with supplies at all times.
    • 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?
      • Valid permit was not posted onsite. Please make sure valid Food Handling Permit was posted and visible to public onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water was not available at the hand-washing sink in the prep area. Please make sure repairs are completed and hot and cold water is available at all hand-washing sink and other sinks in the facility.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infrared Thermometer was not operational during the inspection. Please make sure there is an extra one in the facility working in good condition. Please make sure there is also one probe thermometer is also available to measure internal food temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tab was loose at the sink in the front service area. Please make sure it is repaired.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce containers at the front service area were left open. Discussed with the operator during the inspection. Please make sure food containers have proper lid and kept covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infrared Thermometer was not operational during the inspection. Please make sure there is an extra one in the facility working in good condition. Please make sure there is also one probe thermometer is also available to measure internal food temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tab was loose at the sink in the front service area. Please make sure it is repaired.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • *Temperature log sheet was not being filled out since mid-Nov.. Please make sure temperature log sheet are filled out every day, and records are available onsite to review during the inspection.
  6. 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?
      • *Temperature log sheet was not being filled out since mid-Nov.. Please make sure temperature log sheet are filled out every day, and records are available onsite to review during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Prep Cooler in the front was not working. There was no food stored in the cooler. Facility operator was aware and called the technician.
  7. Monitoring Inspection

    3 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?
      • *Temperature log sheet was not being filled out since mid-Nov.. Please make sure temperature log sheet are filled out every day, and records are available onsite to review during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Prep Cooler in the front was not working. There was no food stored in the cooler. Facility operator was aware and called the technician.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Sauces were left in room temp. They were not out more than 2hrs. They are removed back to the walk-in cooler. Operator went to the store to get ice to hold the sauces to maintain the temp. 4 C or less while holding it. *Big container of chicken was left out in room temp. to thaw. Corrected during the inspection. Chicken was frozen and put back into the walk-in cooler to thaw.****Thaw foods safely by:*****-Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.-Placing under cold, running water in the sink.-Using a microwave oven. Cook foods immediately after thawing.
  8. 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?
      • *Temperature log sheet was not being filled out since mid-Nov.. Please make sure temperature log sheet are filled out every day, and records are available onsite to review during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Prep Cooler in the front was not working. There was no food stored in the cooler. Facility operator was aware and called the technician.

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