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Rice and Noodle

1252 17 Avenue SW Calgary AB T2T 0B8 · Food - General

Official record from Alberta →

Inspection summary

Rice and Noodle has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 23, 2025. The most recent inspection, on August 5, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on July 28, 2026. 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 3 times across 3 separate inspections, most recently on August 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 25, 2025. 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?

  • 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 4 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)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on November 25, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • August 5, 2026:Internal temperature of cooked beef stored in the top of the north food preparation cooler measured between 13 to 15 degrees Celsius.Beef was discarded.July 28, 2026:The internal temperature of cooked beef and cooked chicken stored in the top of the north food preparation cooler measured between 10 to 12 degrees Celsius.Items were discarded. The bottom of the cooler was at acceptable temperature. Staff will use the bottom of the cooler to store perishable food in this cooler.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat based food contact surface sanitizer was undetectable.Solution was remade and then the concentration measured 200 ppm. Ensure that food contact surface sanitizer is made as often as required to maintain concentration at acceptable levels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of cooked beef and cooked chicken stored in the top of the north food preparation cooler measured between 10 to 12 degrees Celsius.Items were discarded. The bottom of the cooler was at acceptable temperature. Staff will use the bottom of the cooler to store perishable food in this cooler.
  3. Demand Inspection

    1 infraction

    • 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?
      • Operating without a valid and subsisting Food Handling Permit from Alberta Health Services.Obtain a valid Food Handling Permit.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was plumbed in with no air gap present.An air gap is required to protect the ice machine and ice from potential back flow.
  6. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was plumbed in with no air gap present.An air gap is required to protect the ice machine and ice from potential back flow.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • November 25, 2025:Residual concentration of quat based food contact surface sanitizer in spray bottles in the facility were undetectable. No additional concentrated quat sanitizer was available in the facility.Bleach water was prepared in a wiping cloth bucket during inspection. Concentration measured 200 ppm. November 21, 2025:The concentration of food contact surface sanitizer was undetectable. Solution was remade and concentration measured less than 100 ppm quat. Adjust or service the quat service dispenser. Maintain quat food contact surface sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was plumbed in with no air gap present.An air gap is required to protect the ice machine and ice from potential back flow.
    • 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?
      • Pest control reports were not being maintained.Pest monitoring must take place at least once a month. Records for monitoring must be maintained and produced upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical tape was being used on joints of stainless steel.Electrical tape is not a cleanable surface and is not intended to be used to be used on joints of stainless steel. Two options available include using silicone or welding the areas.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being stored on countertops.Wiping cloths must be stored in food contact surface sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer was undetectable. Solution was remade and concentration measured less than 100 ppm quat. Adjust or service the quat service dispenser. Maintain quat food contact surface sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was plumbed in with no air gap present.An air gap is required to protect the ice machine and ice from potential back flow.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated rice noodles were being stored on the countertop. Internal temperature measured 13 degrees Celsius.Rehydrated rice noodles are a perishable food and must be stored either cold (4 degrees Celsius or less), or hot (60 degrees Celsius or higher).
    • 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?
      • Pest control reports were not being maintained.Pest monitoring must take place at least once a month. Records for monitoring must be maintained and produced upon request by AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical tape was being used on joints of stainless steel.Electrical tape is not a cleanable surface and is not intended to be used to be used on joints of stainless steel. Two options available include using silicone or welding the areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled wiping cloths were being used to line countertops.Remove wiping cloths. Regularly clean the countertops.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The protective wrap was still present on exterior surfaces of the ice machine.The protective wrap is not a cleanable surface. Remove the protective wrap from the ice machine.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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