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Oodle Noodle

940 - 3890 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on December 30, 2025, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on March 21, 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?

  • 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 once on August 28, 2024. 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 once on August 28, 2024. 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 8 times across 4 separate inspections, most recently on December 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops, and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination. 2. Used food utensils were being stored at room temperature.Utensils that are not going to be washed between use, are to be stored in water with a temperature less than 4 degrees Celsius, or greater than 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A wire strainer was damaged and being held together with twists.Remove broken/damaged utensils and equipment from use, or properly repair.2. The pusher/handle for the vegetable chopper was taped. Remove tape as it is not easy to clean. If it is damaged, replace or repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a large piece of plastic film on the inside of the walk-in cooler door. Remove film so that it is smooth, non-porous and easy to clean.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and left inside bulk food items. Ensure that all scoops have a handle and that they are stored so that handles are not stored inside bulk foods.All bowls were removed from bulk food items.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was measured to be above 200ppm. The solution was diluted to 100ppm during inspection.Please ensure the required 100ppm is maintained at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a line cooler at the front area was measured to be at 10C. The internal temperature of small bowls of poutine cheese and pork wanton stored inside the cooler was measured to be between 12C - 12.5C. The food items were discarded during inspection.Please ensure no food that requires temperature control is stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of a line cooler at the front area was measured to be at 10C. Contact your service technician for repairs.Please ensure no food that requires temperature control is stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4C. The cooler must be supplied with a functional thermometer when repaired.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not up to date. The staff began updating the log during inspection.Please ensure temperature log for all coolers, freezers and hot holding units are kept up to date.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Single use cup with no handle was being used to portion food item in a dry storage bin. The staff replaced the scoop during inspection.Please ensure scoops with handle are used to portion food in the facility to prevent contamination. 2. Cooked beef in a bowl was left open inside the walk-in cooler. The staff covered the bowl during inspection.Please food items are always covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as jacket and gloves were stored on dry storage containers. The staff removed the items during inspection.Ensure personal items are always stored away from food.
    • 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?
      • There was no evidence of pest, and pest control records were being kept, but the section about pests was not fully completed, and there were no monitoring devices in place. Monitoring devices such as sticky traps should be in place to assist with observing pests. March 21, 2024: Pest control records were properly completed but monitoring devices were still not observed.
    • 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 kitchen exhaust system and hoods are overdue for cleaning.Ensure the exhaust system and hoods are professionally cleaned.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used food utensils were being stored at room temperature. Used utensils that will be used again need to be stored in water with a temperature less than 4 degrees Celsius, greater than 60 degrees Celsius, or in a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored inside bulk food items. Scoops should have a handle and be stored in a way that protects bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A garbage bag was used to store boxes of broccoli. Do not use items/packaging/containers that are not constructed from food grade material.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Re-occurring infraction:Hand sink are being obstructed by storing items in front of, or on hand sinks. Hand sinks must be unobstructed at all times.
    • 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?
      • There was no evidence of pest, and pest control records were being kept, but the section about pests was not fully completed, and there were no monitoring devices in place. Monitoring devices such as sticky traps should be in place to assist with observing pests.

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