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Oodle Noodle

3 - 10803 82 Avenue NW Edmonton AB T6E 2B2 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on April 13, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times on March 16, 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 2 times across 2 separate inspections, most recently on September 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 24, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 September 24, 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?

  • 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 8 times across 5 separate inspections, most recently on April 13, 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?

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.

7 inspections

  1. 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?
      • Several areas noted to be needing fixing. repair (i.e. holes in the ceiling, holes in the wall, baseboard tile undone under the hand-washing area). Areas noted to not be easily cleanable and impervious to moisture. Shelving area in the walk-in cooler appears to be showing signs of wear and tear (i.e. rust, areas that are not easily cleanable impervious to moisture, with paint peeling). Areas noted to not be easily cleanable and impervious to moisture.
  2. 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?
      • Several areas noted to be needing fixing. repair (i.e. holes in the ceiling, holes in the wall, baseboard tile undone under the hand-washing area). Areas noted to not be easily cleanable and impervious to moisture. Shelving area in the walk-in cooler appears to be showing signs of wear and tear (i.e. rust, areas that are not easily cleanable impervious to moisture, with paint peeling). Areas noted to not be easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Please ensure ventilation maintenance is up to date.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. This was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was not set up. Education provided onsite. Manual dishwashing was set up. Ensure manual dishwashing is completed and mechanical dish machine is fixed immediately. Strongly recommend additional food safety training.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dish machine was unable to be tested. It was confirmed that the dish machine went down last week and a piece is needed for adequate running of the cycle. Ensure mechanical dish machine is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in December 2025. Please ensure ventilation maintenance is up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas noted to be needing fixing. repair (i.e. holes in the ceiling, holes in the wall, baseboard tile undone under the hand-washing area). Areas noted to not be easily cleanable and impervious to moisture. Shelving area in the walk-in cooler appears to be showing signs of wear and tear (i.e. rust, areas that are not easily cleanable impervious to moisture, with paint peeling). Areas noted to not be easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation observed to be needing in some areas. Areas discussed onsite.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Processed, prepared or portioned food stored in the cooler, freezer were not labeled with their preparation dates, expiry dates or best before dates. Action required:-Please label all the food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The food containers were directly stored on the ground inside the walk-in freezer.Action required:-Staff was instructed to store all the food containers above the ground (6 inches).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Containers of sliced vegetables such as cabbage, carrots were observed at room temperature, measured at 12 C.-Bulk sliced vegetables were observed at room temperature. Action required:-Staff was instructed to store the sliced veges under cooler at 4C or use ice immersion method. -If the facility want to store the sliced veges at room temperature, ensure the containers are time-labeled and ensure discarding any leftovers after 2 hours period. -2 hour rule was discussed with the staff.
    • 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?
      • -Recent pest control records were not being maintained. Action required:-Please conduct the pest control monitoring every month and keep the records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The wooden stairs present in the facility was not sturdy and can cause physical injury to the food handler. Action required:-Please repair the stairs.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is required on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak in the bottom of the back hand sink. Repair.

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