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Noodlebox

420 - 500 Country Hills Boulevard NE Calgary AB T3K 4A4 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on October 15, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on April 15, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 4 separate inspections, most recently on April 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 30, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on May 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • (January 12,2026) The gap below the back exit door was observed, the weatherstripping has not been replaced.Outstanding Violation (April 2, 2025)A gap was observed at the bottom of the rear external door, providing an entry point for potential pests.Please repair the weather stripping to ensure the gap is completely sealed, preventing entry of unwanted pests.----------Previous Violation (May 29, 2024)There was a gap on the bottom of the backdoor. The weatherstripping appeared in disrepair. Please repair the weatherstripping so that the gap on the bottom of the backdoor is eliminated.
  3. Monitoring 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)?
      • The mechanical dishwasher was not dispensing sanitizer, measured at 0ppm of chlorine.**Have the dishwasher repaired to ensure it dispenses sanitizer at adequate concentrations.Revert to manual dishwashing procedures.
    • 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?
      • (January 12,2026) The gap below the back exit door was observed, the weatherstripping has not been replaced.Outstanding Violation (April 2, 2025)A gap was observed at the bottom of the rear external door, providing an entry point for potential pests.Please repair the weather stripping to ensure the gap is completely sealed, preventing entry of unwanted pests.----------Previous Violation (May 29, 2024)There was a gap on the bottom of the backdoor. The weatherstripping appeared in disrepair. Please repair the weatherstripping so that the gap on the bottom of the backdoor is eliminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors below the shelves in the walk-in coolers require cleaning.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The lactic acid sanitizer in the spray bottle was not at adequate concentrations.**Ensure lactic acid sanitizers are maintained at a range of 272 - 700ppm.The operator replaced the solution during the inspection.
    • 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?
      • (January 12,2026) The gap below the back exit door was observed, the weatherstripping has not been replaced.Outstanding Violation (April 2, 2025)A gap was observed at the bottom of the rear external door, providing an entry point for potential pests.Please repair the weather stripping to ensure the gap is completely sealed, preventing entry of unwanted pests.----------Previous Violation (May 29, 2024)There was a gap on the bottom of the backdoor. The weatherstripping appeared in disrepair. Please repair the weatherstripping so that the gap on the bottom of the backdoor is eliminated.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sink and surface spray bottles were tested using test strips and measured at 0 ppm, rendering them ineffective at eliminating harmful bacteria.Please allow the dispenser to run to ensure the sink and sanitizer solution is properly mixed before filling sanitizer bottles. The operator refilled the bottles with sink and surface solution measuring at 4.30 ppm. Please monitor and test the sanitizer regularly to ensure they maintain a concentration of 2.11 - 4.30 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request.Please obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher can be accurately verified.
    • 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?
      • Outstanding Violation (April 2, 2025)A gap was observed at the bottom of the rear external door, providing an entry point for potential pests.Please repair the weather stripping to ensure the gap is completely sealed, preventing entry of unwanted pests.----------Previous Violation (May 29, 2024)There was a gap on the bottom of the backdoor. The weatherstripping appeared in disrepair. Please repair the weatherstripping so that the gap on the bottom of the backdoor is eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The prep sink located at the front of the facility was observed to be slowly draining.Please unclog the drain to ensure that the sink is properly draining.2) The handwash sink located at the back of the facility was observed to have a continuous leak coming from the tap.Please repair the indicated area to ensure that the tap is no longer leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ceiling vents and fan cover of the walk-in cooler were observed to be covered in dust and loose debris, which could pose a risk of physical contamination.Please clean the indicated area to ensure it is free of dust and loose debris.2) Leftover protective adhesive stickers were observed on the dishwasher, and under counter bar fridge. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some food containers in the stand-up cooler were not labeled to indicate their source and date of manufacture. The inspector informed the operator that all food items in the facility must be adequately labelled to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items, including cut onions leaves and cilantro, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C. The food item was moved to the cooler during the inspection.
    • 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?
      • Back door was left ajar and open. Corrected onsite. Ensure door is closed properly. Back door weather strip is bent, visible light on bottom edge of door to floorplate. Repair/replace weather strip. **OUTSTANDING (2024-05-29). There was still a gap on the bottom of the backdoor. The weatherstripping appeared in disrepair. Please repair the weatherstripping so that the gap on the bottom of the backdoor is eliminated.

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