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Noodlebox

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

5 inspections

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.