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Oodle Noodle

425 - 1 Kingsway Garden Mall NW Edmonton AB T5G 3A6 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available onsite at the time of inspection. Operator purchased bleach from neighboring business. Chlorine solution at 100ppm made during the inspection. Operator was instructed to ensure sanitizer is available at all times.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer was measured at 0ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop was observed to be stored on top of the rice cooker lid. Ensure that the rice scoop is stored in a clean container at all times. The operator placed the indicated scoop in a clean container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the "True" prep cooler with chow-mein labeled on the front door. Ensure that the indicated cooler is equipped with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer or bleach/chlorine sanitizer test strips were observed during the inspection. Please acquire appropriate test strips to help measure proper sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed on the hot water faucet of the two-compartment dishwashing sink. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of grime was observed on the top of the lid of the rice cooker across from the grill line.Ensure that the indicated equipment is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips, available onsite, were not working appropriately-Operator instructed to replace test strips
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available in the facility. -Staff went to purchase bleach-chlorine solution at 100ppm made
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was unable to demonstrate proper manual dishwashing procedures.-Proper procedures discussed-2-compartment manual dishwashing sticker provided to operator
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips, available onsite, were not working appropriately-Operator instructed to replace test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around and behind deep fryers
  6. Monitoring Inspection

    0 infractions