Skip to content
Loading map…

NOODLES BISTRO

65 ALBERT ST S, LINDSAY ON K9V 3H2 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

NOODLES BISTRO has been inspected 13 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 27, 2024. The most recent inspection, on April 13, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 14 times across 8 separate inspections, most recently on March 30, 2026. For example: Utensils sanitized manually as prescribed in the regulation.

  • 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 11 times across 8 separate inspections, most recently on March 27, 2026. For example: Food in storage protected from contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on March 30, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 March 27, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 March 27, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.

13 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    3 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Utensils sanitized manually as prescribed in the regulation.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  3. Required

    10 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Either mechanical or manual dishwashing must be provided.
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
      • Fail to process food in a manner safe to eat
    • Food in storage protected from contamination.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Hand washing station used other than for hand washing of employees
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  4. Required

    5 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Food is safe to eat.
    • Food in storage protected from contamination.
    • Operator used graded eggs as prescribed in the regulation.
      • Operator fail to use graded A or B eggs on food premise
    • Adequate number of conveniently located and maintained hand wash stations are provided
  5. Required

    0 infractions

  6. Follow-up

    3 infractions

    • Food premises obtained food from inspected source and maintained record of purchase as prescribed in the regulation.
    • Food in storage protected from contamination.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  7. Follow-up

    4 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  8. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Operated food premise in manner permitting health hazard
  9. Follow-up

    1 infraction

    • Food in storage protected from contamination.
  10. Required

    5 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Live birds and animals, other than service animals, must not be permitted in the food premises.
      • Fail to ensure food premise is kept free from live birds or animals
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food in storage protected from contamination.
  11. Follow-up

    0 infractions

  12. Follow-up

    6 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Utensils sanitized manually as prescribed in the regulation.
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
  13. Required

    6 infractions

    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
    • Food is safe to eat.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Hand washing station used other than for hand washing of employees
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food

Nearby inspected facilities

Own this business? Add a badge to your website