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Noodleholic

3350 Parsons Road NW Edmonton AB T6N 1B5 · Food - General

Official record from Alberta →

Inspection summary

Noodleholic has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on July 24, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 4 separate inspections, most recently on July 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on July 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 26, 2025. 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 3 times across 3 separate inspections, most recently on July 13, 2026. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • *** Used/dirty pair of gloves were found in food preparation area. Gloves were discarded by the operator upon request of the PHI. PHI Discussed that gloves are to be used and then discarded once a task is complete or you wish to start a new task. Hands must be washed before putting gloves on and taking gloves off to prevent cross-contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Four trays of unprotected cooked meat observed in freezers. All food items need to be protected from contamination. Cover all food items with food safe wrap or in containers with lids to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Improper thawing- Frozen package of meat was being thawed in sink at room temperature. The meat product was still frozen and immediately returned to the freezer. All food items must be thawed in a manner to prevent contamination, including: - Submerged under cold running water - Thawing in refrigerator overnight- Thawing food in the microwave and using it immediately - Thawing as part of the cooking process - In an ice bath*** Two pails of soup stock were observed with an external temperaures of 22-24 degrees celsius. Operator indicated that they had been taken out of the refrigerator for the lunch rush, inspection was conducted at 3:30 pm. Soup stocks were discarded. Discussed with staff that refrigerated items must be kept at 4 degrees celsius and below and until it is ready to be processed.*** Pail of meat-based soup was observed at 24-25 degrees celcius. Discarded for improper cooling methods. All food items must be cooled quickly by either: - Placing into an ice bath, stirring frequently to distribute heat. - Placing into shallow containers, stirring often to distribute heat.-remove the hot food item from the cooking pot/pan/sheet and place in a cold container -divide the hot food into smaller amounts for faster cooling -stir the hot food often to release the heat from the food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***An outdoor flying insect zapper (explodes insects on contact) was observed in use within an open food area. Remove the device from the facility as it may contaminate open foods with insect parts. Please use an approved UV fly light with a sticker to catch the insects or contact a pest control company to obtain a proper/approved fly light for use in food facilities.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Dirty single use disposable cardboard was re-used for shelving cover/food storage. All surfaces in a kitchen/food area should be food-grade, smooth, cleanable, non-absorbent, and durable.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - none of the food handlers or staff in the kitchen were wearing aprons over their street clothing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 oversized pots of meat broth were improperly cooling on the shelving - temp 40-60'C ext - PHI educated owner on dividing the broth into smaller amounts to release the heat faster for proper cooling** - 1 oversized pot of congee rice was improperly cooling on the shelving - rice 21'C ext-30'C int. PHI educated owner on dividing the rice into smaller amounts to release the heat faster for proper cooling
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - raw fish were stored at room temperature at the cleaning sinks - 15-20'C ext from rinsing with warm water - placed in the cooler** - 2 large inserts of cooked soup were stored at room temperature by the back door - 21'C interior and exterior temperature. Discarded. Was left out overnight.** - a large container of pork belly stored at room temperature 23'C ext- 36'C int - placed in the cooler** - a bag of beef brisket was stored at room temperature. Stated that taken out of the cooler and stored at room temperature. 18 int-23'C ext, discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a large container of bean sprouts (uncooked) was stored in stagnant water, no ice, at room temperature. Staff added ice.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - ensure all staff are wearing aprons during active food preparation (CDI)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked noodles stored at room temperature - ensure that cooked foods are put away quickly after cooling - keep hot at 60'C or store at a temperature of 4 degrees Celsius or less. (CDI)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - duct tape or other types of tape were observed on food equipment - cease and desist the repair of food equipment with using tape. All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - thorough cleaning of floors in hard-to-reach places, all interior cupboards, walls around dishpit, and the build up of oil and grease around the cook station.
  7. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **-temp was over 60'C at the faucet, skin scalding temperature. Owner put a sign as warning during temp adjustment period.
  8. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food and/or small food equipment on the floor at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- improper cooling observed
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **-temp was over 60'C at the faucet, skin scalding temperature. Owner put a sign as warning during temp adjustment period.

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