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Noodlebox

435 - 19587 Seton Crescent SE Calgary AB T3M 2W9 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 7, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 7 times across 4 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 22, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on October 7, 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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored at multiple locations throughout the facility. All soiled cleaning cloths were removed and placed in the laundry during the inspection. The importance of proper cleaning cloth storage was discussed with staff, including the need to keep in-use wiping cloths stored in an approved sanitizer solution between uses.Ensure cleaning cloths are maintained in sanitizer solution at the required concentration when not in use to support effective cleaning and sanitizing of food-contact surfaces and to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Couple of scoops and serving spoons were observed stored directly inside food containers in the prep cooler. The utensil handles may become contaminated through repeated hand contact and potentially cross contaminate the food.Ensure that utensils are stored in a manner that prevents contamination of food and food-contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • October 7, 2026: The cutting board was observed to have deep scratches and rough surfaces, making it difficult to effectively clean and sanitize. Ensure all cutting boards are maintained in good condition with smooth, easily cleanable surfaces. Replace damaged or excessively worn cutting boards as needed to prevent contamination and facilitate effective cleaning and sanitizing.July 22, 2025: 1. Grease accumulation from buildup observed below the cookline. **Ensure the surfaces below the cookline are cleaned regularly to prevent grease buildup2. Cutting board ontop of prep cooler is stained. Clean and sanitize the cutting board frequently
  2. Demand Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Box of red peppers (Hosana Bell Peppers) were stored in the walk in cooler and were observed to have black mold spots. *Discard peppers. Ensure all food ingredients are in good condition, wholesome and unspoiled for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in stagnant room temperature water**Ensure scoop is stored in an ice water or sanitizer solution to prevent bacterial growthJuly 23, 2025- ice scoop was improperly stored in the ice machine, with handle contacting the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease accumulation from buildup observed below the cookline. **Ensure the surfaces below the cookline are cleaned regularly to prevent grease buildup2. Cutting board ontop of prep cooler is stained. Clean and sanitize the cutting board frequently
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing various meats at room temperature**Ensure all perishable products are thawed under running cold water or in the coolerRice noodles soaking in water at room temperature **Ensure rice noodles are stored in the cooler as they are considered perishable and should not be soaking at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested 0ppm final rinse due to the bucket of sanitizer being empty.**Please ensure the sanitizer is changed today
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff on site could not locate the test strips for dishwasher or surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in stagnant room temperature water**Ensure scoop is stored in an ice water or sanitizer solution to prevent bacterial growth
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing various meats at room temperature**Ensure all perishable products are thawed under running cold water or in the coolerRice noodles soaking in water at room temperature **Ensure rice noodles are stored in the cooler as they are considered perishable and should not be soaking at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested 0ppm final rinse due to the bucket of sanitizer being empty.**Please ensure the sanitizer is changed today
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff on site could not locate the test strips for dishwasher or surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in stagnant room temperature water**Ensure scoop is stored in an ice water or sanitizer solution to prevent bacterial growth
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sink Surface cleaner sanitizer label was provided on quat sanitizer spray bottle.Requirement:Provide correct label on spray bottle to identify its contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser was empty located at hand washing sink in staff washroom.Requirement: Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf under front counter being used to store sauce bottles was lined with used paper bag making surface rough, non-washable and absorbent.Requirement: All surfaces must be smooth, washable and non- absorbent.Remove paper lining from the shelf.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Container filled at time of inspection but solution measured 0ppm when tested with quats test strips. Dispensing system requires servicing.Manually prepare a 200ppm quat sanitizing solution for short term.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site.Strips on site are for sink and surface sanitizer which has different ingredients.Obtain quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet enclosing mop sink has one shelf that still has white plastic covering on surface and another shelf that has rusted.Remove white film and ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt/debris on top of recessed grease interceptor on floor in front of dishwasher.Clean noted area.All surfaces must be clean and well maintained.As this unit is below floor grade it will need frequent cleaning.

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