Skip to content
Loading map…

Oodle Noodle

10 - 105 Main Street N Airdrie AB T4B 0R3 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on March 12, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 9, 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 3 times across 2 separate inspections, most recently on March 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.

Nearby inspected facilities

Own this business? Add a badge to your website