Skip to content
Loading map…

Taro Noodle House

1 - 100 5 Street S Lethbridge AB T1J 2B2 · Food - General

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was observed dispensing chlorine sanitizer at 50 ppm. The unit must be adjusted to dispense chlorine at the required concentration of 100 ppm.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed inside a container of cooked rice in the cooling unit and in a bag of flour. The operator removed the scoops to mitigate the risk of cross contamination from the handles to the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ground meat in the hot-holding unit was measured at 55 °C after multiple temperature checks. The operator removed the food and stored it in the refrigerator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine sanitizer, as it measured 0 ppm of chlorine. Please ensure that the chemical dishwasher dispenses chlorine at a concentration of 100 ppm.
    • 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 exhaust hood is past its cleaning due date of February 2026 and requires cleaning and maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease were observed under the fryers. The floor of the walk-in cooler requires cleaning, as gravy spills and onion peels were observed on the floor. Please ensure these areas are cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood filters above the fryer have been cleaned. However, the floor beneath the fryer is still outstanding. Please ensure this area is cleaned and maintained in a sanitary condition.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A significant improvement in overall cleaning was observed during the inspection. Hard‑to‑reach areas, including the edges of the front section of the walk‑in cooler, the wall‑to‑floor junctions near the commercial range, and the floor adjacent to the prep cooler, were noted to be cleaner. However, the floor beneath the fryer and the hood filter above this area still require thorough cleaning. Please ensure these areas are cleaned and maintained in a sanitary condition to prevent the accumulation of grease and debris.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that while some cleaning had been completed in the establishment, further improvement is required in hard‑to‑reach areas such as under and beside the fryers, along the walls near the fryer, and at the front of the walk‑in cooler. Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  8. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available at the time of inspection. Please ensure that a cleaning schedule is developed, documented, and maintained to support consistent and effective cleaning and sanitation throughout the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that while some cleaning had been completed in the establishment, further improvement is required in hard‑to‑reach areas such as under and beside the fryers, along the walls near the fryer, and at the front of the walk‑in cooler. Please ensure these areas are thoroughly cleaned and maintained in a sanitary condition.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed buckets of food on the floor of the walk-in cooler. To ensure proper cleaning and sanitation and prevent cross contamination, please ensure all food, including food buckets and stock pots are stored up off the floor at least 6 inches at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that there had been some cleaning of the food establishment, including some of the hard-to-reach areas of the kitchen, like under the fryer. But there is still room for improvement with cleaning in the difficult areas of the kitchen. Please review your written sanitation program that you noted to ensure it adequately addresses the cleaning needs for your facility.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution by the front food-prep area was measuring 0 ppm. Operator emptied and refilled the solution during the inspection.Please ensure adequate sanitizer concentrations at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed in hard-to-reach areas by the back food prep areas. Some of the indicated areas include around prep tables and underneath cooking equipment.
  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large cut of raw beef was left thawing in a pot on the floor from the night before. Owner was to take home.
  12. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The walk-in cooler measured ~10°C and all potentially hazardous foods were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured ~10°C and all potentially hazardous foods were discarded during inspection.
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloth was on the prep table and was discarded during inspection. Discussed storing cloths in sanitizer bucket when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured ~10°C. The inspection occurred after a lunch rush and the owner confirmed they would monitor the temperature to ensure it returns to proper range. Owner stated that the fan filter would be cleaned.We discussed cooling large batches of broth safely- inspector suggested an ice wand.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the dishwasher and QUATs strips for the sanitizer were not available. Please obtain these.
  14. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sink and surface in the sanitizer spray bottle was 0ppm. This was corrected at the time of inspection.
  15. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer bottle in the front was 0ppm. The quats sanitizer bottle connected to the dispenser was empty. This was corrected at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vent located in front of the stove had a buildup of dust. The floors/corners in the walk in cooler had build up of grime and debris. The floor underneath the three compartment sink had a build up of debris and dust.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the hot holding units was recorded to be 55.2 degree Celsius using a gun thermometer. Operator informed that the minced meat in the hot holding was only in there for approximately an hour. Operator increased the temperature of the hot holding unit, and corrected temperature was determined to be 60.7 degree Celsius using a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the handwash station did not have soap. This was corrected during the inspection. Operator installed in a new container of soap. Please ensure that handwash stations are equipped with soap, paper towels and hot & cold running water at all times to allow for proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing freezer containing raw meats was observed to have frozen dried blood and food debris built up. Please ensure this is cleaned up to prevent contamination.
  18. Monitoring Inspection

    0 infractions