Skip to content
Loading map…

Noodlebox

906 - 10 D'Arcy Ranch Drive Okotoks AB T1S 1R1 · Food - General

Official record from Alberta →

Inspection summary

Noodlebox has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on February 11, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times on November 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 11, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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 found to have expired at the time of inspection. Valid test strips are required to accurately verify that the chlorine-based dishwasher is providing adequate sanitization for utensils and equipment***Please obtain test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the grill canopy and the adjacent ceiling close to the handwashing sink were observed to have buildup of dirt/debris at the time of inspection.**Please clean
  4. Monitoring Inspection

    3 infractions

    • 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 found to have expired at the time of inspection. Valid test strips are required to accurately verify that the chlorine-based dishwasher is providing adequate sanitization for utensils and equipment***Please obtain test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chlorine sanitizer concentration in the lower temperature dishwasher was measured at 0 ppm after a complete cycle, which is not at required range of 100–200 ppm for effective sanitization. Inspection of the chlorine supply revealed that the jug was completely empty, which explained why no sanitizer was detected during testing.**Until the dishwasher’s sanitizing function is restored, please continue using it only for the washing and rinsing steps. All utensils and equipment must then be sanitized manually in the 2 compartment sink using the available bleach solution mixed at 1 teaspoon per litre of water, followed by air drying
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the grill canopy and the adjacent ceiling close to the handwashing sink were observed to have buildup of dirt/debris at the time of inspection.**Please clean
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee personal items such as chargers, cellphones, and meals were found on the prep table where the employee was processing green onions. To prevent cross-contamination, personal items should not be stored alongside commercial food products.***Please create an area for staff items away from commercial processing of food where personal items and food preparation are separated and easily distinguishable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Broccoli stems used for food processing were observed to be stored in an uncovered container in the walk-in cooler. Uncovered food products are vulnerable to physical contamination.***A food grade lid was used to cover the broccoli stems, protecting them from physical contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used rice scoops were observed in stagnant room temperature water. Food debris in room temperature water can encourage the rapid growth of harmful pathogens.***The operator promptly cleared space in the sandwich cooler to keep the insert of water cold to store the rice scoops when not in use.
    • 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) Caulking was observed to be moldy and peeling between the dishwasher sink and the wall. ***Please remove the old caulking and reapply a new caulk line using kitchen & bath caulking to ensure an adequate seal between the dishwasher sink and the wall.2) An unfinished wood shelving unit covered in grease and food debris was observed in the kitchen next to the dishwasher, being used to store used dishes before cleaning and sanitizing. Unfinished wood is not a smooth, cleanable, impervious surface. ***Please ensure the storage unit has a smooth, cleanable and non-porous surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The commercial canopy's surface was observed to be covered in grease.***Please clean and sanitize the indicated area.2) A visibly contaminated sheet of tin foil covered with dried egg was observed to be used as a splash guard on the flat top.***Please remove the tin foil and clean and sanitize the indicated area.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwashing sink on the main cooking line is located beside the flat top grill and no splash guard has been installed.- Splash guard to be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was dripping from the bottom of the cooling fan unit in the walk-in cooler and onto the floor. No drain line was installed.- Drain line to be installed.

Nearby inspected facilities

Own this business? Add a badge to your website