Oodle Noodle
10 - 105 Main Street N Airdrie AB T4B 0R3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth was stored on counter and not in sanitizer solution. It was placed into sanitizer solution during the inspection. Ensure cloths are stored in sanitizer solution between uses.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of raw meat was stored on top shelf of walk in cooler above ready to eat vegetables. It was moved to lower shelf during the inspection. Ensure raw meat is stored on lower shelves and in designated area to prevent contamination of ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Smaller prep cooler measured 8-12C. Continue to monitor to ensure cooler is able to maintain 4 degrees C or lower. Discontinue use if temperature cannot be maintained at 4 degrees C or lower.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at back prep area beside two compartment sink was not working. Repair hand sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cup without a handle was being used as a scoop in dry ingredients bulk bin. This can lead to contamination of the bulk ingredient. Ensure that scoops used in bulk ingredients have handles and are stored with handles not contacting food. This was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer did not measure 200 ppm when tested. The operator discarded the solution and refilled the sanitizer bucket with a fresh solution during the inspection, and when tested, the sanitizer measured a concentration of 200 ppm quats solution as required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer was found to be 0 ppm when tested. The operator corrected this on site by preparing a bleach solution, for sanitizing equipment and surfaces, that measured 100 ppm when tested.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard was used as surface on top of wire shelving in dry storage area. Please remove or replace with material that is easy to clean and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed raw meat in prep sink being thawed using warm water rather than cold running water. The operator corrected this on site by using cold running water to thaw the meat.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?