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Yunshang Rice Noodle

101 - 111 2 Avenue SE Calgary AB T2G 0B2 · Food - General

Official record from Alberta →

Inspection summary

Yunshang Rice Noodle has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on February 10, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 separate inspections, most recently on February 10, 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 once on February 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on February 10, 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 once on February 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were stored on counters, and no surface sanitizer was available.-Store wiping cloths in sanitizer-Operator made chlorine solution
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were used to organize food and equipment all over the kitchen (food was not touching it directly though).-Remove cardboard and use washable containers for food and equipment storage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pails of wetted (but not cooked) noodles were sitting at room temperature.-Maintain perishable foods <4C or >60C-Instructed operator to halve the pails and add ice to each one-Operator to obtain another fridge to store pails of noodles if they need to be pre-soaked
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Handwashing sink by cooking line was obstructed by a large pot of food.-Ensure handwashing sinks are not obstructed2) Handwashing sink in prep area did not have a suitable paper towel dispenser and packaged food was stored in the splash zone.-Ensure that handwashing station has a paper towel dispenser that protects the bulk supply and no food is stored nearby
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Laundry detergent pails were used to store cooking utensils.-Do not store food or equipment in chemical pails, and remove all chemical pails from kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back (kitchen) side of curtains between kitchen and dining room were soiled.-Wash curtains regularly
  2. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).
  3. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).
  4. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open next to the dishwashing sink and food storage areas. Please enclose the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based sanitizer but did not have Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the Quat surface sanitizer (200ppm).

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