Noodlebox Port Alberni

3555 Johnston Road, 102B, Port Alberni, BC, V9Y 8K2 · Food Premises

3 inspections

1. RoutineOct 8, 2026

   5 infractions

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Multiple containers of sauces that aren't shelf-stable were stored at ambient conditions for less than two hours (overhead the topping cooler). Sauces in question: peanut sauce, butter chicken, curry sauce.
     • Staff relocated the sauces to refrigeration since it was less than two hours. Ensure the cumulative time out at ambient doesn't exceed two hours. Otherwise, discard of it.
   • Improper Sanitary Facilities
     • Front-end hand sink drains water slowly. There appears to be a clog in the plumbing - which could increase risk for sewage backup if not rectified in a timely manner.
     • Repair the hand sink back to a manner where it can drain water faster. Ensure to closely monitor this sink.
   • Inadequate Insect / Rodent Control
     • Multiple drain flies observed in the back-end kitchen area. Grease trap was also situated in the same area. The cleaning frequency for the grease trap was not increased as per previous directives. Multiple flies can present cross contamination risks. This is a repeat infraction.
     • Take the following actions: 1. Schedule another cleanout for the grease trap to remove the attractant for pests. Present an invoice as proof. 2. Increase general clean-out frequency. Send revised sanitation plan to reflect the specific frequency and dates for cleanout. 3. Contract pest control to mitigate volume of flies present in the back-end area. Present an invoice for proof to area EHO. Deadline: 2 weeks.
   • Improper Construction / Maintenance of Establishment
     • Backdoor showed a gap forming underneath the door - with light shining through. Small gaps could allow for the entry of pest/rodent activity. This is a repeat violation.
     • Seal the gap underneath the door.
   • Operations and Maintenance/Other
     • Permit to operate is visible onsite; however, no decal for the current fiscal year is posted.
     • Locate the decal or request for a new one to be sent and paste on the permit to operate. Send photo confirmation for verification. Comments Routine inspection completed. A focused inspection was also conducted in response to foodborne illness resulting from the consumption of butter chicken. Specific comments regarding the inspection: 1. Process flow was reviewed with staff. Raw chicken was received frozen on Friday, October 2 (invoice provided). The chicken was thawed in the walk-in refrigerator for two days prior to cooking on Sunday, October 4. Logs were available to demonstrate this process. 2. Butter chicken sauce is pre-made and transferred to pitchers. They're stored under refrigeration until use. 3. Staff explained that the raw chicken is cooked in the back-end oven until an internal temperature of 170°F was achieved. This meets the minimum required cooking temperature of 165°F/74°C. 4. Following cooking, the chicken was cooled in a shallow pan in the walk-in refrigerator prior to being packaged into containers. The batch was labelled with the cook date. 5. Staff reheat the cooked chicken together with the butter chicken sauce. Staff indicated that the food is considered adequately reheated once it is bubbling. 6. When asked what temperature the staff reheat the food to, they stated 155°F. This temperature does not meet the minimum required reheating temperature of 165°F/74°C. 7. During the demonstration, the butter chicken was measured at 173°F. Staff were advised to communicate the required reheating temperature to all staff to ensure consistency. 8. Butter chicken sauce was observed being held at ambient temperature. Staff stated that the sauce would be used within three hours. However, the sauce is considered potentially hazardous and must not be stored at ambient temperature unless it is actively being used. The pitcher was transferred to refrigeration as it was below two hours since it was out. Action items: - Ensure that dishwasher chlorine readings aren't estimated. Round it to the nearest measure. Refrigeration unit readings must also be conducted twice daily for all units. - Ensure pooled water is cleaned up the previous service day. This could be a potential attractant for pest activity. - Keep the cooler doors closed if not in use. This is imperative since it's opposite to the stovetop/cookline. Comments: - Most hand sinks equipped with hot/cold running water, liquid soap, and paper towels. - 2-compartment sink equipped with hot/cold running water and four sink plugs. - Low temperature dishwasher registered at 50ppm chlorine residuals. - Test strips available and unexpired. Chlorine: February 1, 2027; quats: November 1, 2027. - Surface sanitizer registered at 200ppm quats. - All cooler units registered around 4°C: walk-in (2.9-3.3°C); cooler drawers (1.8-2.9°C); end cooler (2-3.6°C). - Upright freezer unit: -15.2°C. - Rice hot holding: 87.4°C. - Temperature logs were available and up-to-date. Ensure that all coolers are read twice daily and sanitizer readings are not estimated. Round to the nearest round number. - Staff onsite with valid FOODSAFE certification. Expiration date: August 22, 2027. - No evidence of rodent activity during time of inspection. Fly activity is noted. - Water for rice scoop and stored tongs are replaced every two hours or as needed (when the water gets murky).
2. Follow-UpJun 19, 2026

   0 infractions

3. RoutineJun 11, 2026

   10 infractions

   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • Bleach surface sanitizer was stored in a quats designated spray bottle. The concentration was also exceeding 200ppm chlorine residuals - posing chemical contamination concerns.
     • Staff prepared a label to designate the spray bottle for bleach sanitizer. Staff also diluted the solution to register at 200ppm chlorine residuals.
   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • Quats surface sanitizer exceeded 400ppm residuals. This is too strong - causing chemical contamination risks.
     • Staff refreshed the solution to register at 300ppm quats residuals.
   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • Low temperature dishwasher registered 10ppm chlorine residuals. This is below the required range of 50-100ppm. This is a repeat infraction.
     • Staff prepared a manual dishwashing set-up in the 2-compartment sink. * Repair the dishwasher back to a state where it can register 50ppm chlorine residuals after final rinse. Use the 2-compartment sink in the interim.
   • Food Not Protected - General
     • Chili sauce was stored at ambient conditions after opening. The time at room temperature did not exceed 4 hours.
     • Staff relocated the chili back to the cooler unit.
   • Poor Hygiene and Activities of Food Handlers
     • Staff stored their smoothie in an insert cooler along the cookline. Staff also placed their phone on the food contact surface.
     • Staff relocated their smoothie to designated storage. Staff removed the phone and cleaned/sanitized the implicated food contact surface.
   • Inadequate Insect / Rodent Control
     • Back door was propped open at the start of the inspection. Multiple flies were swarming in the back-end prep area. This can pose cross contamination risks to prepared foods.
     • Staff closed the door to prevent further pest infiltration. * Contract the services of pest control to prevent further pest entry. Email proof of services to area EHO for confirmation.
   • Inadequate Insect / Rodent Control
     • Multiple drain flies observed underneath the 2-compartment sink. Grease trap was also situated in the same area.
     • Take the following actions: 1. Schedule another cleanout for the grease trap to remove the attractant for pests. Present an invoice as proof. 2. Increase general clean-out frequency. 3. Don't store dishwasher trays on the ground. 4. Mop and sanitize the floors.
   • Improper Construction / Maintenance of Establishment
     • Backdoor showed a gap forming underneath the door - with light shining through. Small gaps could allow for the entry of pest/rodent activity.
     • Seal the gap underneath the door.
   • Improper Construction / Maintenance of Establishment
     • Bottom door for front-end insert cooler is not properly hinged.
     • Repair the cooler door back to a condition where it doesn't fall of its hinge.
   • Food Safety Plan/Sanitation Plan
     • Dishwasher concentration log was not regularly maintained. Not conducting regular checks could lead to the accidental use of malfunctioning sanitation equipment.
     • Staff recorded the concentration of the dishwasher rinse sanitizer. * Ensure to maintain these measures. Comments Routine inspection conducted. Action items: - Don't store broken/unused food equipment onsite. - Clean/sanitize frequently used food equipment (i.e., cookline ladles) every 2 hours. - Clean and sanitize the 2-compartment sink faucet handles regularly. Comments: - Overall sanitation and organization could be improved. - Ventilation hood was last deep cleaned in May 2026. Next scheduled cleaning: November 2026. - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 2-compartment sink equipped with hot/cold running water. 3 sink plugs are available. - Sanitizer test strips available onsite and unexpired (quats, chlorine: February 1, 2027). - Front-end insert cooler: 3.2°C. Walk-in cooler: -2.3°C. Inside thermometers available for most cooler units. - Upright freezer in front-end: -18.6°C. - Rice cooker registered above 60°C: 76.8°C. Spatula and tongs are stored in water bath - that's replaced every 2-3 hours. - Raw potentially hazardous foods are stored below ready to eat items. Inside thermometers are available for most units. * Acquire a gun thermometer for ease of taking temperatures. - Walk-in cooler is cleaned 5x weekly. - Permit to operate posted in a visible location. - Staff onsite with valid FOODSAFE certificate. Expiration date: August 22, 2027. - Delivery was received at 07:00AM. - Temperature logs are available an up to date. * However, no records were taken for dishwasher sanitizer residual. - Food safety plan available onsite. * Sanitation plan could not be located. - Staff onsite were wearing beard guard to contain facial hair.