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Noodlebox

9 Heritage Gate SE Calgary AB T2H 3A7 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on December 2, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 December 2, 2025. 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 3 times across 3 separate inspections, most recently on December 2, 2025. 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 on July 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Rice noodles were soaked in a bucket of cold water in the prep sink. Temperature measured at 18.3C. Operator was instructed to move rice noodles into the walk-in cooler during inspection.- Discontinue this practice and soak noodles under refrigeration.2. Three packages of noodles were found thawing at room temperature in the front cooking area. Temperature measured between 21-41.2C (discarded).- Thaw all foods using safe methods: In a cooler at 4°C or below, under cold running water, or during the cooking process.3. Tapioca pearls were stored uncovered, at room temperature in the front area. Temperature measured at 22.2C (discarded). - Ensure cooked pearls are kept out of the danger zone of 4-60 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the dishwashing area was not covered.- Ensure lights used in the facility are shatterproof or have covers over them.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling light cover missing by the walk-in cooler
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of deep fried tofu was left uncovered in the walk-in coolerEnsure all foods are properly covered
    • 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 and back hand wash stations. Ensure paper towels dispenser is fully equipped or obtain paper towel holder
    • 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 tap turned off due to a leak in the front hand sink
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