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Noodlebox Edmonds

103 - 7315 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Noodlebox Edmonds has been inspected 4 times by Fraser Health Authority since June 5, 2025. The most recent inspection, on April 27, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 April 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on April 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 22, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Fraser Health Authority, 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. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Sauces stored in prep cooler #2 measured at 5°C and eggs (raw & shell) stored at 10°C
      • Corrective action: Staff stated all the food items were moved from walk-in cooler 45 min ago. All the food item were moved to another cooler to ensure they are maintained at 4°C or below to prevent pathogen growth.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Low temp dishwasher had 0 ppm chlorine residual. The sanitizer bucket was empty. Staff indicated they're getting more sanitizer today.
      • Corrective action: Staff to wash and rinse the dishes in dishwasher and in the meantime, fill up one sink of the 2-compartment sink with quat solution @200 ppm. Submerge the washed dishes in the sanitizer solution for at least 30 seconds and then air dry.
      • Operator to ensure that the dishwasher is always equipped with adequate supply of sanitizer.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Obsbervation: Handwashing sink x2 were out of paper towels.
      • Corrective action: Operator replenished both the sinks with paper towel at the time of inspection. Ensure all the handwashing sinks are adequately supplied with hot & cold running water, liquid soap and paper towel.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: Prep cooler #2 measured at 15°C minimun temperature.
      • Corrective action: :Operator to fix the cooler to ensure it is maintaining 4°C or below. Ensure all the coolers are maintaining 4°C or below to allow safe operating conditions.
      • Do not store any potentially hazardoues food in this cooler until it is fixed.
      • Corrective Action(s):
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler not working, all potentially hazardous foods inside were at 13-14 deg C
      • -14 large plastic tubs of prepped vegetables
      • -Various sauces that must be kept refrigerated
      • Corrective Action(s): All food items were discarded during the inspection. Operator indicated that he was notified the previous night that the cooler was not functional, which means all of the foods inside were kept at improper temperatures overnight.
      • After food was thrown out, chemicals were added to the food in the garbage to make sure that staff do not attempt to re-use this food.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at handwash station across the dishwasher
      • Corrective Action(s): Replace paper towel dispenser immediately. In the meantime, staff are using a stack of paper towels until dispenser can be replaced.
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff on site could not provide any temperature logs; they indicated that the temperature records get thrown out once they are full.
      • Corrective Action(s): Do not throw out temp logs as now there is no way to verify what the temperature of your walk in cooler was the past couple days.
      • Keep temperature records twice a day.
      • Correct by: Today and ongoing
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

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