Noodlebox
6 - 15425 Bannister Road SE Calgary AB T2X 3E9 · Food - General
7 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution provided in cooking area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned chicken stored in insert of prep cooler on the top layer was between 7.5C-7.8CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken from top layer between 7.5C-7.8C was moved to walk in cooler during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The wall mount dispenser was not dispensing any sanitizerRequirement: Repair the wall mount dispenser .
- 20. Do food handlers at the facility have adequate food safety training?
- Staff demonstrated a lack of knowledge in safe food handling.Requirement:a) Person having care and control of the food establishment must be certified in safe food handling.b) Staff must do basic food safety online course available free of cost on AHS website.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) There was bleach sanitizer in the spray bottle and staff stated that it was sink & surface cleaner sanitizer b) Wall mount dispenser was labelled as sink & surface cleaner sanitizer, but pail connected to the dispenser was containing hypochlorite. This Wall mount dispenser was not dispensing any sanitizerRequirement:a) Staff must be aware of the sanitizer used onsite and ensure it is at required concentration.b) Repair the wall mount dispenser and provide correct label on wall mount dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloth was kept on prep counter after use in the kitchenRequirement:Soak cleaning cloth in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored along with samosas and other foods in upright freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 16.8CRequirement:Ensure that cooked tapioca pearls are stored at 4C or less or at 60 C or higherTapioca pearls were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned chicken stored in double insert in prep cooler located in the kitchen was 11.3C on the top and between 7C-9C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken at 11.3C was discarded and the remaining was moved to walk in cooler.Second insert was removed.Do not use double inserts to store food in prep cooler to prevent temperature abuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- a) Test strips available on site for sink & surface cleaner sanitizer expired Feb/2025 b) Three containers of test strips for testing chlorine expired Dec /2021, Oct/2023 , Dec/2023c) Concentration of sanitizer solution provided for the surfaces and for the dish washer was not verified as required.Requirement:a) Provide test strips within expiry dateb) Ensure that concentration of chlorine during sanitizer cycle is tested on daily basis and written records are maintained for the verification.c) Concentration of sanitizer solution for the surfaces must be tested every time solution is made and then after every two hours.
- 20. Do food handlers at the facility have adequate food safety training?
- a) No person having certificate in food safety was present onsiteb) Staff demonstrated a lack of knowledge in safe food handling.Requirement:a) Person having care and control of the food establishment must be certified in safe food handling.b) Staff must do basic food safety online course available free of cost on AHS website.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and food debris on the shelf located under cooking equipment.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cooking pans were not sanitized after washing.Requirement:Ensure that following method is used to wash and sanitize prep utensils.a) Wash with soap in first sinkb) Rinse under running water in the first sink.c) Soak in sanitizer solution in the second sink for at least two minutes. Followed by air drying on a clean surface.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand washing sink in back prep area was blocked with empty boxes kept in front of sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
- 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 back prep area.Requirement:Provide paper towels in the dispenser.
- 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?
- Latest pest control report available on site was for July 2024.Requirement:Maintain pest control records on monthly basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of sink-surface sanitizer measured 0 ppm DDBSA in sani pail located in prep area.Requirement:Ensure that concentration of sink-surface sanitizer is maintained between 272-700 ppm DDBSA.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned chicken stored in insert of prep cooler was between 7C-9C at the top.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less. portioned chicken between 7C-9C was moved to walk in cooler during 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?
- Latest pest control report available on site was for July 2024.Requirement:Maintain pest control records on monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean cooking pans were stored on dirty surface of draining rack.Requirement:Store clean utensils in sanitary way on clean surface.Re-wash and sanitize the cooking pans.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned cheese stored in insert of prep cooler was between 9C-12 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese at 10 C and higher was discarded. Remaining cheese was moved to walk in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle of dish washer.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed a couple of times, and 100 ppm concentration of chlorine was achieved during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice bag was stored directly on floor in back area.Requirement:Store food at least 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked chicken stored in insert of prep cooler at the top was 9C and bottom was 7.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken was moved to walk in cooler during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- a) Concentration of chlorine during sanitizer cycle was not verified as required.b) No written record of sanitizer verification was maintained.Requirement:a) Verify concentration of chlorine during sanitizer cycle on daily basis.b) Maintain written records of sanitizer verification.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of sink and surface sanitizer solution in spray bottle located in prep area was 0 ppm.b) Cleaning clothes were kept on prep counters after use.Requirement:a) Ensure that concentration of sink surface sanitizer is maintained between 272-700 ppmb) Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of frozen chopped mangoes, bean soup, spring rolls, frozen cheese balls were stored along with raw meat in upright freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of portioned chicken stored in prep cooler insert at the top was 10.1C, 11 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Chicken at 10.1 C and 11 C was discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- a) Detergent pail for the dish washer was empty.b) Concentration of chlorine during sanitizer cycle was 0 ppm.Requirement:a) Provide dish detergent for the dish washer asap.b) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually wash and sanitize prep utensils until dish washer is repaired. Repair dish washer asap.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- a) Concentration of chlorine during sanitizer cycle was not verified as required.b) No written record of sanitizer verification was maintained.Requirement:a) Verify concentration of chlorine during sanitizer cycle on daily basis.b) Maintain written records of sanitizer verification.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in back prep area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at the hand washing sink.Hot water supply was turned on from the valve below during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under the cooking equipment.Requirement:Clean the area under cooking equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?