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Oodle Noodle

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

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on February 6, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on January 29, 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 11, 2024. 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?

  • 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 January 29, 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.

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

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