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Oodle Noodle

10842 Jasper Avenue NW Edmonton AB T5J 2B2 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 22, 2024. The most recent inspection, on June 30, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 9 times across 7 separate inspections, most recently on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on December 17, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 April 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 9 separate inspections, most recently on June 30, 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?

  • 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 7 times across 3 separate inspections, most recently on April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Baseboards missing along the wall by the mechanical dishwasher. Install proper baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind mop sink is chipped, has indents/ gouges in it. It is not in good repair.Repair the wall behind the mop sink so it is smooth, easily cleanable, and non absorbent. Recommendation: Use another durable material (ie. stainless steel) in the splash zone of the mop sink to protect the wall.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer measured >>200ppm chlorine. Ensure an approved sanitizer is in use (ie. 100-200ppm Chlorine). Test strips should be used to verify concentration.How to mix an approved sanitizing solution: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clear plastic bags are being reused for vegetables. This has been previously cited in the Oct 22, 2024 report. Do NOT reuse single use plastic bags. They must be discarded after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup broth being reheated in the hot holding unit. The temperature of the broth was approx 40C with IR thermometer. High risk foods needs to be reheated quickly to at least 74C before being hot held at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff said dishwasher is not used as it’s broken so dishwashing is done in the one compartment sink by the dishwasher. This is not allowed. If doing manual dishwashing, the two compartment sinks must be used. Ensure manual dishwashing at the two compartment sink is done as follows: wash with soap -> rinse with clean water -> submerge in sanitizer for 2 min (ie.100ppm bleach)If dishwasher is still being used, please have it on for the reinspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at front hand sink. Ensure hand sinks are always stocked with soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind mop sink is chipped, has indents/ gouges in it. It is not in good repair.Repair the wall behind the mop sink so it is smooth, easily cleanable, and non absorbent. Recommendation: Use another durable material (ie. stainless steel) in the splash zone of the mop sink to protect the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Baseboards missing along the wall by the mechanical dishwasher. Install proper baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy filters are dirty with grease. Black grease buildup noted on multiple filters. Maintenance sticker for exhaust canopy says next service is Jan 2026.- White stuff (white cement?) around faucet of two compartment sink is dirty and black in areas (mould?).Please clean and repair/ maintain areas as needed, including professional maintenance for the exhaust canopy if not done Jan 2026.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing along the wall by the mechanical dishwasher. Install proper baseboards.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator attempted to repair the mechanical dishwasher, however, the unit was releasing either too much detergent or rinse agent and the chlorine concentration was at 0-10ppm. Operator was instructed to ensure the unit was fully operational via proper dispensing of detergent and chlorine level at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing along the wall by the mechanical dishwasher. Install proper baseboards.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sink with the spray wand was leaking and causing water to leak onto the floor. Ensure the sink is properly repaired or replaced.Mechanical dishwasher was still non-operational. Staff were using the two compartment sink. However, operator was given final notice to decide whether to have the mechanical dishwasher repaired or replaced or install a three compartment sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Back kitchen hand sink had no hot water at the time. The front hand sink had low to little water pressure for the hot water. The two compartment sink had no hot water. All three sink basins had cold water. Operator turned off the main hot water valve as there was a leak in the sink with the sprayer wand. Operator was instructed to turn on the hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards missing along the wall by the mechanical dishwasher. Install proper baseboards.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was still waiting for repairs. In the interim, items were manually washed and sanitized.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Slight improvement noted for cockroaches during inspection. Keep the area dry, clean and repair damaged areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink was attended to, however, it was still inadequate and draining slowly. Ensure there is good drainage at all times, repair or replace plumbing.Some ceiling tiles were either in poor repair/ stained. Some had buildup of dust. Please ensure all ceiling tiles are in good repair and remove dust from the ceiling.Some light covers were cracked or missing. Ensure there are proper light covers or lightbulb sleeves. Some parts of the kitchen were missing baseboards such as by the dishwashing area and mop sink. Install baseboards that are smooth, impervious to moisture, easy to clean and in good repair.
  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was waiting for repairs. In the interim, items were manually washed and sanitized.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Operator indicated that the pest control company comes on a monthly basis to monitor the traps. Please continue working on improving pest control management.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink was attended to, however, it was still inadequate and draining slowly. Ensure there is good drainage at all times, repair or replace plumbing.Some ceiling tiles were either in poor repair/ stained. Some had buildup of dust. Please ensure all ceiling tiles are in good repair and remove dust from the ceiling.Some light covers were cracked or missing. Ensure there are proper light covers or lightbulb sleeves. Some parts of the kitchen were missing baseboards such as by the dishwashing area and mop sink. Install baseboards that are smooth, impervious to moisture, easy to clean and in good repair.
  8. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many used bags were stored in the walk in cooler. Used bags cannot be reused for future food storage use. Discard the used bags.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detergent and chemical sanitizer was detected at the mechanical dishwasher. Ensure the dishwasher is repaired or replaced to ensure there is proper cleaning and sanitizing. The unit itself and the racks had buildup of grease. Some racks were black. Ensure the unit and racks are properly maintained as well. A two compartment sink was present in the facility, however, it was mainly used for prepping. Ensure the used items/dishware are properly cleaned and sanitized using the 3 step dishwashing method. Wash in hot soapy water, rinse in hot water, and sanitize. Dish soap and bleach was available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stored in the dispensers and were hard to reach. Ensure the paper towels are stored in the dispenser and within reach.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A moderate number of cockroaches were found on sticky traps especially near the cookline. The sanitation of the facility must improve to reduce and control the number of pests. Please improve sanitation and close off access to food. It may be necessary to work with the pest control technician to troubleshoot problematic areas.Pest control records could not be located at the time. Please ensure all staff know where the records are stored for verification.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit was not posted at the time. There was an ownership change. Ensure a Food Permit Application form is submitted as soon as possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink was draining slowly. Ensure there is good drainage at all times, repair or replace plumbing.Some ceiling tiles were either in poor repair or stained. Some had buildup of dust. Please ensure all ceiling tiles are in good repair and remove dust from the ceiling.Some light covers were cracked or missing. Ensure there are proper light covers or lightbulb sleeves. Some parts of the kitchen were missing baseboards such as by the dishwashing area and mop sink. Install baseboards that are smooth, impervious to moisture, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many plastic bins were in poor repair and repaired with duct tape. Many plastic baskets, lids, inserts were in poor repair as well. Ensure all containers used for food storage are in good repair, smooth and impervious to moisture. High touch areas (ie. handles) of appliances/equipment had buildup of grease and dried food. There was also buildup underneath the appliances/equipment as well. Please clean the affected areas. Mechanical ventilation hood had buildup of oil droplets on the edges and the filters had accumulation of grease.The take away cutlery by the front till was stored upright, however, the eating end was stored upright. Ensure the handles are stored upright to prevent cross contamination.Metal strainer was in poor repair and was discarded during inspection. Two fry baskets were stored on top of the hot water tank. Ensure food contact items are stored appropriately to prevent cross contamination. Some colored cutting boards were in poor repair. Some had deep cuts/knicks/pitted. Please discard the boards that are no longer smooth, impervious to moisture, easy to clean and in good repair.Used tongs were stored on the microwave, it was sent for cleaning.Wok brush had a metal scrub pad on the bamboo brush and it had an accumulation of food on the metal pad. Please ensure there is a proper method to remove the food particles to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring was sticky throughout the kitchen. Ensure there is proper cleaning at the end of the day with no remnants of food, grease, etc.The corners of the facility had buildup of grease and food. In certain areas, there were also used towels on the floor. Brown stains on the walk in cooler ceiling. The current cleaning schedule was inadequate, please revamp the schedule to address the problematic areas. There cannot be accumulation of debris, grease and food present in the facility.Used tongs/cups were found touching the food in the inserts of the prep cooler. Keep the tongs and cups out of the inserts, they cannot touch the food. This was corrected during inspection. Shaker jars had buildup on the handles. Clean all shaker jars.
  9. Initial Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were stored on food contact surfaces. Operator was instructed to prepare a sanitizer solution both in a spray bottle and in a pail. Going forward, store used towels in a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many used bags were stored in the walk in cooler. Used bags cannot be reused for future food storage use. Discard the used bags.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detergent and chemical sanitizer was detected at the mechanical dishwasher. Ensure the dishwasher is repaired or replaced to ensure there is proper cleaning and sanitizing. The unit itself and the racks had buildup of grease. Some racks were black. Ensure the unit and racks are properly maintained as well. A two compartment sink was present in the facility, however, it was mainly used for prepping. Ensure the used items/dishware are properly cleaned and sanitized using the 3 step dishwashing method. Wash in hot soapy water, rinse in hot water, and sanitize. Dish soap and bleach was available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stored in the dispensers and were hard to reach. Ensure the paper towels are stored in the dispenser and within reach.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A moderate number of cockroaches were found on sticky traps especially near the cookline. The sanitation of the facility must improve to reduce and control the number of pests. Please improve sanitation and close off access to food. It may be necessary to work with the pest control technician to troubleshoot problematic areas.Pest control records could not be located at the time. Please ensure all staff know where the records are stored for verification.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit was not posted at the time. There was an ownership change. Ensure a Food Permit Application form is submitted as soon as possible.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was unknown who had food safety training. Ensure the person in care and control of the facility submits a copy of the food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink was draining slowly. Ensure there is good drainage at all times, repair or replace plumbing.Some ceiling tiles were either in poor repair or stained. Some had buildup of dust. Please ensure all ceiling tiles are in good repair and remove dust from the ceiling.Some light covers were cracked or missing. Ensure there are proper light covers or lightbulb sleeves. Some parts of the kitchen were missing baseboards such as by the dishwashing area and mop sink. Install baseboards that are smooth, impervious to moisture, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many plastic bins were in poor repair and repaired with duct tape. Many plastic baskets, lids, inserts were in poor repair as well. Ensure all containers used for food storage are in good repair, smooth and impervious to moisture. High touch areas (ie. handles) of appliances/equipment had buildup of grease and dried food. There was also buildup underneath the appliances/equipment as well. Please clean the affected areas. Mechanical ventilation hood had buildup of oil droplets on the edges and the filters had accumulation of grease.The take away cutlery by the front till was stored upright, however, the eating end was stored upright. Ensure the handles are stored upright to prevent cross contamination.Metal strainer was in poor repair and was discarded during inspection. Two fry baskets were stored on top of the hot water tank. Ensure food contact items are stored appropriately to prevent cross contamination. Some colored cutting boards were in poor repair. Some had deep cuts/knicks/pitted. Please discard the boards that are no longer smooth, impervious to moisture, easy to clean and in good repair.Used tongs were stored on the microwave, it was sent for cleaning.Wok brush had a metal scrub pad on the bamboo brush and it had an accumulation of food on the metal pad. Please ensure there is a proper method to remove the food particles to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring was sticky throughout the kitchen. Ensure there is proper cleaning at the end of the day with no remnants of food, grease, etc.The corners of the facility had buildup of grease and food. In certain areas, there were also used towels on the floor. Brown stains on the walk in cooler ceiling. The current cleaning schedule was inadequate, please revamp the schedule to address the problematic areas. There cannot be accumulation of debris, grease and food present in the facility.Used tongs/cups were found touching the food in the inserts of the prep cooler. Keep the tongs and cups out of the inserts, they cannot touch the food. This was corrected during inspection. Shaker jars had buildup on the handles. Clean all shaker jars.

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