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Second Bowl Oriental Noodle House

130 - 190 Boudreau Road St. Albert AB T8N 6B9 · Food - General

Official record from Alberta →

Inspection summary

Second Bowl Oriental Noodle House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on October 9, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 25, 2026. 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 2 times on September 25, 2026. 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?

  • 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 once on October 9, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The rice scoop was being stored in soiled, standing water with no sanitizer and no temperature control. Used rice scoops can be stored in an effective sanitizer solution, or temperature controlled in ice water bath or used and then washed and sanitized before being used again.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer spray bottles were not accurately labeled as to the contents (staff corrected during the inspection).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was unfinished wood supports by the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there was a build up of dirt/debris present on the sided of the prep cooler.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a rice paddle stored in water at room temperature. Discussed options (storing in sanitizer or in an ice bath). Operator had put ice in the container right away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The chlorine test strips were expired and may not be providing an accurate reading of the sanitizer concentration. Discussed with operator and he plans on sending a picture of the new test strips once they are received.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were some soiled/damaged dishes stored over the prep cooler where staff took from to serve ready to eat foods to the customer. The soiled dishes were removed to the dishwasher during the inspection, the damaged dishes were discarded.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of chlorine sanitizer solution at the cooking area was mixed with soap. Fresh 100ppm solution was prepared by the staff during inspection.Please ensure chlorine sanitizer solution is prepared with unscented bleach and no soap added.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen wantons were left open in the walk-in freezer. The staff covered the food items during inspection.Ensure food is protected from contamination during storage.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were being left on the counters. Discussed and they were moved to a sanitizer solution right away.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***there was a concern with utensils (rice paddle) being left in standing water. Discussed options: new clean utensils used each time, utensils stored in sanitizer solution, utensils stored in ice water (temperature controlled). They had the ice water set up before the inspection had been completed.

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