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Oodle Noodle

3 - 2305 Rabbit Hill Road NW Edmonton AB T6R 3L6 · Food - General

8 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?
      • No premade sanitizer solution for use in the front food handling area was available. Staff informed that the solution that was present was for use on the dining room tables.- Ensure sanitizer solutions are readily available in all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs and spoons are stored inside food containers with the handles in contact with the foods.- Store utensils out of the foods or in such a manner that the handle does not touch the food.2. Used plastic bags noted in a container in the walk-in cooler are being reused for food storage.- Discontinue this practice as the bags cannot be properly cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The butter chicken sauce is not being reheated to the minimum required 74C before being hot held at 60C. - Review this requirement with all staff.
    • 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?
      • The Food Handling Permit on display expired December 2025.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of several dispenses were in contact with foods.- Store utensils in such a manner that the handle does not come into contact with the foods.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 pm quats sanitizer detected in the solution that wiping cloths are being stored in.- Staff prepared the required minimum 200 ppm quats sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not reheating the butter chicken sauce to the minimum required 74C.- Reheat high risk foods to a minimum of 74C, and then hot hold at >60C.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers available onsite are expired since 2021.- Obtain new sanitizer test papers.
    • 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 faucet at the 2 compartment sick is leaking.- Requires repair
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages are stored in various areas of the back food handling areas above food equipment and food preparation surfaces.- All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces. Corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling practices observed. A container of cooked wontons (measured at 30C) and cooked noodles (measured at 16C) in the coolers were tightly covered. Corrected.- Do not tightly cover foods while under going the cooling process. Proper cooling practices reviewed with staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 3, 2024: External rinse gauge on the dishwasher is once again not accurate.Feb 13, 2023: External gauge on the high temperature dishwasher is not providing a rinse temperature. Ensure the gauges are in proper working order.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers available onsite are expired since 2021.- Obtain new sanitizer test papers.
    • 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 faucet at the 2 compartment sick is leaking.- Requires repair