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North Noodle House

356 - 800 Carnarvon St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

North Noodle House has been inspected 21 times by Fraser Health Authority since October 18, 2017. The most recent inspection, on June 24, 2026, recorded 1 infraction.

6 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 7 times across 7 separate inspections, most recently on January 12, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on January 5, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 18, 2017. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 6 times across 6 separate inspections, most recently on June 24, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 July 19, 2021. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris build up noted in the following areas:
      • -on the 3X frying pans for dumplings
      • -around and on the dishwasher panel
      • -around the wok station and wok station handsink
      • -on the sides of the induction cookers
      • -under the deep fryer
      • -in the door of the overhead vent hood
      • Corrective Action(s): Operator must clean these areas on a more frequent basis.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine's water reservoir was found to have heavy mildew build up
      • Corrective Action(s): Discard all ice and thoroughly clean and sanitize the ice machine. This must be done on a more frequent basis.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member handling raw chicken then switching tasks via rinsing hands with water
      • Corrective Action(s): Ensure that hands are adequately washed with liquid soap and warm water, and dried with paper towels.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up noted in the following areas;
      • -inside the upright cooler
      • -in the corner of the kitchen under the soup hot holders
      • -the dumpling frying pans
      • -walls under the counter, along the wok/cook line
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up noted in the following areas:
      • -upright cooler inside walls
      • -ice machine lid
      • -under and around the deep fryer
      • Corrective Action(s): Clean the above noted areas on a frequent basis
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical slicer found to have build up food debris in the blade housing
      • Corrective Action(s): Ensure that the slicer is fully disassembled, cleaned, and sanitized after every use.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 4 issues:
      • -oil build up on undercounter shelves and oil pooling on the floor under the deep fryer
      • -dust and flour build up around the dough making area in the front of house
      • -food debris build up noted underneath the central handsink next to the cook line
      • -shredded insulation, mice droppings, and dust build up observed in the corner of the kitchen, under the mop sink
      • Corrective Action(s): clean the above noted areas on a more frequent basis.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Master stock pot for beef brisket stored in the double door cooler without a lid. Pot is stored on the bottom of the cooler
      • Corrective Action(s): Ensure that the pot is kept covered with a lid. All food products must be protected from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas;
      • -above the cook line (heavy dust build up noted on the ventilation equipment exterior)
      • -under the cook line handsink (grease build up on walls and sides of equipment)
      • -within the upright double door cooler (grease and food build up noted around the master stock pot)
      • Corrective Action(s): Clean the above noted areas on a more frequent basis.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Stuck on food debris build up noted on dumpling frying pan. Observed staff wash food containers by hand and re-use without sanitizing
      • Corrective Action(s): Ensure that all food equipment is cleaned and sanitized frequently using the high temperature dishwasher.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection
      • Corrective Action(s): re-made. Ensure that surface sanitizer solution is made fresh daily and wiping towels are stored in it when not in use.
      • Chlorine bleach solution measured 100 ppm chlorine when made
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink at hot station blocked with a plastic jug
      • Corrective Action(s): ensure that the handsink is always kept open. equipment should not be left in the handsink
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm chlorine at the time of inspection. Operator mixes powdered detergent with bleach water.
      • Corrective Action(s): do not mix detergent/soap with bleach water. Reviewed how to make proper sanitizer solution with operator.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): handsink at hot station blocked with a plastic jug.
      • Corrective Action(s): ensure that handsink is always kept open. equipment should not be left in the handsink
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in hard to reach areas around the wok and hot station. also required underneath the prep cooler
      • Corrective Action(s): conduct a deep clean more often. Pull back equipment and clean behind them. Change sauces to new/clean containers more often
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Blender container had visible mould growth inside.
      • Corrective Action(s): Cleaned during the inspection.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One food item was stacked directly on top of another one in the back cooler. This could potentially directly contaminate the food.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Install a paper towel dispenser for both kitchen hand sinks.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable peeler that was hanging in the area for clean utensils had dried food debris and grease buildup on it.
      • Corrective Action(s): Cleaned during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One container was stored directly on another food item in the 2-door cooler.
      • Corrective Action(s): Discontinue this practice. All foods in storage must also have lids.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat was observed to be thawing in a container on a shelf. Discontinue this practice.
      • Corrective Action(s): Ensure that meat is always thawed under cold, running water or in the refrigerator.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves in the kitchen required cleaning to remove grease buildup and the ventilation hood had a large amount of grease buildup on it as well.
      • Corrective Action(s): Clean by Friday.
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The tap at the two compartment sink is leaking when it is turned on.
      • Corrective Action(s): Fix within one week.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required underneath the cook line and on shelving surrounding that area to remove grease buildup.
      • Corrective Action(s): 1 day.
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: a) Dishes run through the dishwasher were not being properly sanitized.
      • b) Rolling pin for dough was stored on top of mouse droppings. The rolling pin had dough on it, indicating that it had been used.
      • Corrective Action(s): a) Not corrected during the inspection.
      • b) Clean
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Knives stored in between the dishwasher and the chipped particle board shelving. This area cannot be cleaned and is unsanitary.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found on shelving, along walls, in containers and next to a rolling pin used for noodles.
      • Corrective Action(s): Pest control is coming on site, however sanitation is poor.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed everywhere, including, but not limited to: the shelves, the floor, containers, the mouse droppings must be removed, the grease buildup on the fume hood, the dust on the ceiling and the grease behind the kitchen hand washing sink.
      • Corrective Action(s): Before re-opening.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat violation: cardboard is being used on most surfaces.
      • Corrective Action(s): Remove all cardboard and discontinue this practice.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher is not reaching 71 C at the plate level. It was tested approximately 10 times, with a maximum final rinse temperature of 68 C and a minimum final rinse temperature of 53 C.
      • Corrective Action(s): Fix the dishwasher so that it can consistently meet the requirement of a minimum of 71 C at the plate level.
      • Violation Score: 15

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