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Noodlebox - Restaurant

12A-625 Trunk Road Sault Ste. Marie ON P6A 3T1 · Restaurant

Official record from Algoma →

Inspection summary

Noodlebox - Restaurant has been inspected 9 times by Algoma Public Health since November 20, 2024. The most recent inspection, on June 12, 2026, recorded 5 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on June 12, 2026. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]

  • 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 4 times across 3 separate inspections, most recently on March 9, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 12, 2026. For example: Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 24, 2025. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

  • 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 across 3 separate inspections, most recently on June 12, 2026. For example: Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]

About this data

These results come from Algoma 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.

9 inspections

  1. Required

    5 infractions

    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
    • Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands after potential contamination
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils other than multi-service articles must be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition [Sec. 21(2)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
  2. Required

    1 infraction

    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  3. Required

    4 infractions

    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • Daily housekeeping practices must be improved
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(c)]
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
    • Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands before food handling
  4. Required

    1 infraction

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
  5. Follow-up

    0 infractions

  6. Required

    6 infractions

    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • Daily housekeeping practices must be improved
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • An easily readable, accurate thermometer must be provided and used to measure the internal temperature of prepared hazardous foods [Sec. 26(2)]
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
  7. Complaint

    1 infraction

    • Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
      • Ensure employees wash hands before food handling
  8. Required

    0 infractions

  9. Required

    1 infraction

    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration

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