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Oodle Noodle

2515 17 Street NW Edmonton AB T6T 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 9, 2026. The most recent inspection, on June 9, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 on February 9, 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 once on June 9, 2026. 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 February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on February 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 9, 2026. For example: 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?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • Mice droppings were observed in the corner beside the chest freezer in the back and under the 2-comp sink.- Pest control records were available.
    • 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?
      • Facility had reusable dishes/utensils that were sometimes used to serve dine in customers. Facility is only approved to serve with single use items due to limited dishwashing equipment.Ensure only single use utensils are used for service.
  2. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available.Ensure sanitizer is always available and cloths are stored inside the sanitizer bucket when not using the cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls (no handles) were stored directly inside the bins of dry food (ie.flour).Ensure scoops with handles are available and stored in such a way as to prevent the handle from potentially contamination food (ie. store in a clean container outside the dry food bin).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was 10-12C. Owner decided to discard all high risk food items (ie. broccoli florets, cooked tofu, cut green onions, match stick carrots, wontons, and bean sprouts) during the inspection and it was unknown for how long the prep cooler was at this temperature.Ensure coolers are maintaining 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The owner attempted to use pH test strips to test his bleach sanitizer. Ensure you know which test strips to use for your sanitizer. Chlorine test strips should be used when using bleach as a sanitizer. Chlorine test strips were also available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice/ frost buildup observed in the small under counter freezer at the front and the chest freezers at the back.Please clean and remove the ice/ frost so the surfaces can be cleaned easily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler is not maintaining temperature. Owner said he would not store food until it is fixed. A technician was called to fix the cooler.Repair the cooler and ensure it is at 4C or less.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not reviewed at this inspection - Ice/ frost buildup observed in the small under counter freezer at the front and the chest freezers at the back.Please clean and remove the ice/ frost so the surfaces can be cleaned easily.

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