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Oodle Noodle

E503 - 11672 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Oodle Noodle has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 9, 2024. The most recent inspection, on September 21, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on September 21, 2026. 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 December 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop and utensils were submerged in a stagnant water.The scoop and utensils were washed and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The grease trap floor cover was not secured to the floor result in potential tripping hazard.Secure the grease trap floor cover.
    • 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?
      • Repeat violation cited on September 21, 2026:Food handling permit was not displayed in the facility.Display the food handling permit in a conspicuous place where it can be easily viewed by the person served.Previous violations:1. Food handling permit was not displayed.2. The facility was found to be operating without a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer was not properly closing. A vinegar container to left on top of the chest freezer to keep it closed.Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on September 21, 2026:Grime build up was noted underneath and around the cooking equipment and baseboard area.Clean the indicated area.Previous violation:Repeat violation cited on December 10, 2025:Grease buildup was noted underneath and behind the cooking equipment.Clean the indicated area.Previous violation:Food deposit was noted behind the ventilation canopy.Clean the indicated area.
  2. Demand Inspection

    4 infractions

    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 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?
      • 1. Food handling permit was not displayed.2. The facility was found to be operating without a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on March 6, 2026:1. Grease buildup was noted on the cooking equipment.2. Grease was accumulated and dripping from the hood of the ventilation canopy.3. Grease buildup was noted on the side of the wok line, between the deep fryer and the wok line, behind the ventilation canopy, and underneath the wok line.4. Deep grooves were noted on the cutting boards.Clean the indicated areas.Repeat violation cited on December 10, 2025:1. Grease buildup was accumulated on the cooking equipment.2. Deep grooves were noted on the three (3) preparation coolers at the front service area.Previous violations:1. Grease deposits and other residues were accumulated on the ventilation hood canopy filters.2. Containers without a handle was stored inside the bulk food bins.Please increase the cleaning frequency of the ventilation filters to prevent grease from accumulating and dripping unto food.Obtain scoops that have a handle and ensue the handle is not in direct contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on December 10, 2025:Grease buildup was noted underneath and behind the cooking equipment.Clean the indicated area.Previous violation:Food deposit was noted behind the ventilation canopy.Clean the indicated area.
  3. Monitoring Inspection

    3 infractions

    • 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?
      • No pest control record available.Maintain monthly pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on December 10, 2025:1. Grease deposits and other residues were accumulated on the ventilation canopy filters.2. Grease buildup was accumulated on the cooking equipment.3. Deep grooves were noted on the three (3) preparation coolers at the front service area.4. A small container without a handle was stored in the bulk food bin. (Corrected During Inspection).The bowl was promptly removed.Obtain scoop that has a handle and ensure the handle is not in direct contact with the bulk food.Previous violations:1. Grease deposits and other residues were accumulated on the ventilation hood canopy filters.2. Containers without a handle was stored inside the bulk food bins.Please increase the cleaning frequency of the ventilation filters to prevent grease from accumulating and dripping unto food.Obtain scoops that have a handle and ensue the handle is not in direct contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on December 10, 2025:Grease buildup was noted underneath and behind the cooking equipment.Clean the indicated area.Previous violation:Food deposit was noted behind the ventilation canopy.Clean the indicated area.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- box of shelled raw eggs were stored on the top shelf of a storage rack. Moved to bottom rack below ready to eat foods. Ensure raw meats, eggs and seafood are stored below any ready to eat foods to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease deposits and other residues were accumulated on the ventilation hood canopy filters.2. Containers without a handle was stored inside the bulk food bins.Please increase the cleaning frequency of the ventilation filters to prevent grease from accumulating and dripping unto food.Obtain scoops that have a handle and ensue the handle is not in direct contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food deposit was noted behind the ventilation canopy.Clean the indicated area.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- flat of shelled raw eggs were stored on the top shelf of a storage rack. Moved to bottom rack below ready to eat foods. Ensure raw meats, eggs and seafood are stored below any ready to eat foods to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate quat test strips for checking prepared sanitizer onsite. Ensure test strips are used daily to check for proper sanitizer concentration is being used for dishwashing and surface sanitizing.
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