Oodle Noodle
5423A 50 Street Leduc AB T9E 6Z7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris on the walk in cooler shelves. There was debris on the high touch surfaces such as freezer handles. There was grease build up behind and under the equipment in the front cooking area.April 27, 2026: The walk in cooler shelves were clean. There was grime build up on the high touch surfaces such as the iPad. There was grease build up and debris behind and under the equipment in the front cooking area.June 22: There was a build up of grease on the floor under the grill.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris on the walk in cooler shelves. There was debris on the high touch surfaces such as freezer handles. There was grease build up behind and under the equipment in the front cooking area.April 27, 2026: The walk in cooler shelves were clean. There was grime build up on the high touch surfaces such as the iPad. There was grease build up and debris behind and under the equipment in the front cooking area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution mixed at the time of inspection. This was corrected at the time of inspection. The bleach sanitizer was 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was water leaking from the bottom of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris on the walk in cooler shelves. There was debris on the high touch surfaces such as freezer handles. There was grease build up behind and under the equipment in the front cooking area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 8 inches above kitchen floor so that floor under them can be maintained clean and monitored for insect/ pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Temperature of the sanitization cycle of the dish washer is recorded 56 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions