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Oodle Noodle

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

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.