Oodle Noodle
940 - 3890 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General
7 inspections
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 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?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Containers were stacked on uncovered food items. Ensure that all food items are covered, and stacking does not occur. 2. 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.
- 09. Are chemicals stored and handled in a safe manner?
- Ventilation canopy chemical cleaner was stored in the back hand sink. - Chemical storage needs to occur away from food preparation areas and hand sinks. - Chemical was moved and stored with other chemicals once corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available for testing internal temperature of cooked foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The front hand sink was blocked by oil containers and had cleaning clothes draped over it. 2. The back hand sink had cleaning chemicals stored in it. Ensure that hand sinks are available for use, and 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 were in place. Monitoring devices such as sticky traps should be in place to assist with observing pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowls were being used as scoops and stored in bulk product. Use a utensil with a handle and store 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)?