311 19 Street NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 18, 2026
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
HUYDAT Noodle House is in the WEST HILLHURST neighbourhood. WEST HILLHURST, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 16, 2026, there are 39 (72%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Blum Childcare Academy - Food
WEST HILLHURST
This restaurant has been inspected 8 times since July 19, 2023, with 2 in compliance, 5 not in compliance, and 1 closure on record.
1 violation
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
7 violations
Cracked plastic container was observed in the prep cooler. Greens were stored inside. Corrected onsite. - Container was discarded and replaced. , , ACTION- ensure all damaged containers are discarded
Front service counter- Spray bottle containing chlorine sanitizer was unlabeled. , , ACTION- ensure all chemical bottles are labeled to identify its use. Label 'sanitizer' for bottles containing sanitizer.
Observed chopped fried garlic in oil was stored in a container on the counter, temperature of food probed was @19.4 C. Food discarded. , , ACTION- Chopped garlic in oil should be stored under refrigeration at temperature 4 deg C or lower.
Low temp chlorine sanitizer rinse for dishwasher was @25 PPM. , , ACTION- ensure chlorine sanitizer is @100 ppm. In meantime, manually sanitize dishes in sink with prepared bleach-water dilution (capful of bleach to 4 litres of water)
Hot water valve for handsink was turned off, staff were washing hands with cold water due to leaky faucet. Corrected onsite- hot water valve turned on. , , ACTION- repair faucet. Do not turn off hot water valve for use.
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
1. Deli slicer had accumulation of dried food on hard to reach surfaces , 2. Hobart mixer stored next to the back door had accumulation of food debris inside the mixer, 3. Grease laden cardboard was used to line the shelving below the grill, , ACTION- Ensure stored equipment is clean and sanitary. Recommend covering the machine when not in use. , , -Discard cardboard from lining shelves
No violations
8 violations
During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
8 violations
During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
1 violation
Meat and shrimps were thawed in standing water measured around 8C and 11C respectively. The operator was instructed to thaw under cold running water., , Ensure foods are thawed safely in a cooler under 4C or under cold running water.
3 violations
Wiping clothes were not stored in sanitizer solution between uses., , Corrected on site.
Wiping clothes sanitizer bucket was not labeled., , Label all containers clearly for the contents.
The kitchen hand sink was plugged due to objects in the faucet screen., , Corrected on site.
5 violations
Sanitizer for the wiping clothes bucket was not set up at the time of the inspection.
Raw meat was stored above cook food and vegetable in the cooler near the back door., , Ensure raw meat or fish are stored below low risk foods or separate shelves to prevent contamination.
Kitchen hand sink is missing soap., , Ensure hand sinks have hot/cold running water, soap and paper towels.
The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
Mice droppings were observed in the dry storage room and in the mechanical room.
The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. , , The food handler must complete Alberta recognized food safety course again.
Single use aluminum trays were reused. Trays were discarded on site.
Hard to reach areas especially in storage rooms are dirty., , Organize and clean.
The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
Mice droppings were observed in the dry storage room and in the mechanical room.
The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. , , The food handler must complete Alberta recognized food safety course again.
Single use aluminum trays were reused. Trays were discarded on site.
Hard to reach areas especially in storage rooms are dirty., , Organize and clean.
The screen for the back door is not effective with many open gaps., , Repair or replace it with an effective screen.
Hard to reach areas were dirty with debris., , Clean.