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Noodlebox Willoughby

A120 - 20727 Willoughby Town Centre Dr, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Noodlebox Willoughby has been inspected 15 times by Fraser Health Authority since September 20, 2023. The most recent inspection, on July 13, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 times across 4 separate inspections, most recently on July 7, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 7, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 24, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 20, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 20, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher broken again. Discussed with staff and repairs are planned for the next day or two. Noted the unit down for some time, possibly a month.
      • Manual dishwashing not systematically performed as per instructions from last inspection and as per diagram left. Staff state there is sometimes conflicts with sink needs for food prep. There needs to be better coordination between food prep and dishwashing. You cannot sacrifice proper dishwashing methods for convenience due to food prep needs.
      • Corrective Action(s): Implement proper manual dishwashing as per instructions on signage and my instructions. Sinks must be set up for manual dishwashing at all times, so any food prep needs should be done first thing in the morning and dishwashing sinks set up afterwards. This will minimize any cross contamination issues between the two functions.
      • **Have dishwasher repaired. Dishwashing cannot continue to be an issue at this facility and facility risks closure if dishwasher continues to be a health concern.
      • Follow up inspection as per date on report.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Chemicals stored with food and food equipment on or below shelves. Containers partially open/used.
      • 2) Walk-in cooler condensation water from conpressor unit dripping on food and food containers below. There is a risk for organisms that thrive in cold water environments to contaminate food and make suseptible people sick.
      • Corrective Action(s): 1) Move all chemicals away from the food storage area and into it's own space. Install a wired shelf or two in the mop room or find an appropriate alternate area to store chemicals away from food.
      • 2) Fix the condensation line in the walk-in cooler unit such that it doesn't overflow in high volume days and properly moves to waste drains. Move food away from under this unit to protect food from contamination and prevent food discard issues.
      • Review at follow up inspection date noted on report.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in facility. Area below shelving unit and around safe in kitchen observed lots of droppings, an overturned mouse sticky trap and a combination of wet and food debris. This space, due to storage limitations and cleaning practices has become dirty. It is possible there are also mouse access points in this food premises, but due to the general disorganization and clutter it is difficult to see or manage.
      • Corrective Action(s): Kitchen space in general in the back area requires much improved cleaning and organization. Work surfaces have become storage spaces and storage spaces are over capacity.
      • Clean up as discussed.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: All sauces in jugs sitting at room temperature on the counter. Staff indicate they are taken out of cooler for easier access during rush periods and put away during slow periods. Discussed with staff to prove in food safety plan that sauces do not require refrigeration.
      • Corrective Action(s): Immediately put all sauces back in cooling unit and keep them there at all times unless Noodlebox food safety plan indicates differently.
      • Provide Noodlebox Food safety plan for sauces review by July 28, 2025. Email is ok.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher broken and not turned on. Discussed with manager and he stated he has been trying to get Ecolab into for last few days. Maybe tomorrow. Reviewed manual dishwashing procedures with staff and there is no sanitizing step in place. Double sinks not easily accessible for use with sink strainers on both sides. Staff is not even emmersing dishes in detergent bath.
      • Corrective Action(s): Immediately remove sink strainers from both sinks to make sinks available for proper washing and sanitizing. Immediately implement two compartment sink dishwashing methods as noted in sign provided.
      • Have dishwasher repaired before reinspection date noted. Progressive enforcement may be necessary if operation continues to be non-compliant. See report for follow up inspection date noted.
      • Violation Score: 25
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site has expired or no Foodsafe. Staff stated owner is always present.
      • Corrective Action(s): In case owner is not present get staff foodsafe trained.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser empty. No liquid soap dispenser at station. Currently staff is using the front handsink which is fully stocked. Back station needs to be functional.
      • Corrective Action(s): Install soap dispenser and fill paper towel dispenser and keep both stocked and available at all times.
      • Complete by reinspection date noted on report.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One sanitizer spray bottle available. Should have one for front and one for back of premises. Filled second bottle with sanitizer from auto dispenser (sink and Surface). Measured bottles and measurement was off the scale (yellow). Auto dispenser feed was switched with pot and pan detergent feed, so mixing ratio was incorrect. Cannot do that.
      • Corrective Action(s): Switch back feed for sanitizer to proper dispenser. Check that the system is dispensing at recommended concentration with test strips as discussed.
      • DO NOT USE sanitizer in spray bottles without diluting to proper concentration or dumping and fefill with proper concentration of solution.
      • Have system serviced immediately if not properly calibrated.
      • Re-inspection required. See report for date.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff on shift lack foodsafe.
      • Corrective Action(s): Make sure at least on person on-site at all times (especially for opening and/or closing) are properly trained in food safety. Foodsafe or equivilent needed. Check in 1 month.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher sanitizer empty of both detergent and sanitizer. Replacement on hand and operator set up. Autofeed for Quats at sinks not checked.
      • Corrective Action(s): Make sure dishwasher is dispensing both detergent and sanitizer into the system and able to dose at least 50 ppm chlorine into system.
      • Check at follow up inspection date noted on report.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Liquid soap dispenser missing from back handwash station. Multiple others available for use.
      • Corrective Action(s): Make sure to get soap dispenser always placed at this handsink location.
      • Verify at follow up inspection date noted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler is very dirty. Light is missing from socket so staff would have difficult time keeping unit clean.
      • Area around dishwasher and dishwasher chemical lids dirty.
      • Corrective Action(s): Replace lightbulb and make sure replacement maintains adequate LUX for that area as outlined in Food Code.
      • Verify both cleaning and lighting at follow up inspection date noted.
      • Clean up dishpit.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher sanitizer not measuring a chlorine reading. Primed and tested at point of discharge and measured 0ppm. Not much left in container and no refill on- site.
      • Corrective Action(s): *Make sure staff trained to properly fill/refill all spray bottles.
      • *no test strips on-hand
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front cookline observed with accumulations of food/grease beyond single day
      • Corrective Action(s): Make sure daily cleaning includes areas around legs and wheels of equipment.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical spray bottles mis-labelled (sink/surface/ grease agent)
      • Corrective Action(s): *Make sure staff trained to properly fill/re-fill all spray bottles
      • *No test strips on-hand
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher sanitizer feed not working at time of inspection. Measured 0 ppm. Transprot line does not seem able to prime. Operator showed ECOLAB service five days ago with unit discharging at 50 ppm Chlorine.
      • Corrective Action(s): Get unit serviced immediately. If unit cannot be fixed today, switch to manual 2 sink dishwashing as discussed.
      • *Send picture or service receipt when unit is fixed as confrimation to return to automatic dishwashing.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser empty in prep area of kitchen.
      • Corrective Action(s): Make sure all handwash stations are properly stocked all the time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some hard to reach areas of the kitchen and or walk-in cooler observed with accumulations of food debris, beyond one day.
      • Corrective Action(s): Make sure staff pay attention to the details and hard to reach areas when performing the end of day cleaning, including around legs and wheels of equipment.
      • Violation Score: 3

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