6 - 15425 Bannister Road SE · MIDNAPORE
March 17, 2026
PassConcentration of chlorine measured 0 ppm in sanitizer solution provided in cooking area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Internal temperature of portioned chicken stored in insert of prep cooler on the top layer was between 7.5C-7.8C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Chicken from top layer between 7.5C-7.8C was moved to walk in cooler during inspection.
The wall mount dispenser was not dispensing any sanitizer, , Requirement:, , Repair the wall mount dispenser .
Staff demonstrated a lack of knowledge in safe food handling., , Requirement:, , a) Person having care and control of the food establishment must be certified in safe food handling., , b) Staff must do basic food safety online course available free of cost on AHS website.
Noodlebox is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 78 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 61 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since February 13, 2025, with 4 passes and 0 closures on record.
Concentration of chlorine measured 0 ppm in sanitizer solution provided in cooking area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Internal temperature of portioned chicken stored in insert of prep cooler on the top layer was between 7.5C-7.8C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Chicken from top layer between 7.5C-7.8C was moved to walk in cooler during inspection.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
MIDNAPORE
The wall mount dispenser was not dispensing any sanitizer, , Requirement:, , Repair the wall mount dispenser .
Staff demonstrated a lack of knowledge in safe food handling., , Requirement:, , a) Person having care and control of the food establishment must be certified in safe food handling., , b) Staff must do basic food safety online course available free of cost on AHS website.
a) There was bleach sanitizer in the spray bottle and staff stated that it was sink & surface cleaner sanitizer , , b) Wall mount dispenser was labelled as sink & surface cleaner sanitizer, but pail connected to the dispenser was containing hypochlorite., , This Wall mount dispenser was not dispensing any sanitizer, , Requirement:, , a) Staff must be aware of the sanitizer used onsite and ensure it is at required concentration., , b) Repair the wall mount dispenser and provide correct label on wall mount dispenser.
Dirty cleaning cloth was kept on prep counter after use in the kitchen, , Requirement:, , Soak cleaning cloth in sanitizer solution in between use.
Raw meat was stored along with samosas and other foods in upright freezer., , Requirement:, , Ensure that raw meat is stored apart from any other food to prevent cross contamination.
Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 16.8C, , Requirement:, Ensure that cooked tapioca pearls are stored at 4C or less or at 60 C or higher, , Tapioca pearls were discarded.
Internal temperature of portioned chicken stored in double insert in prep cooler located in the kitchen was 11.3C on the top and between 7C-9C at the bottom., , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., Chicken at 11.3C was discarded and the remaining was moved to walk in cooler., , Second insert was removed., , Do not use double inserts to store food in prep cooler to prevent temperature abuse.
a) Test strips available on site for sink & surface cleaner sanitizer expired Feb/2025 , , b) Three containers of test strips for testing chlorine expired Dec /2021, Oct/2023 , Dec/2023, , c) Concentration of sanitizer solution provided for the surfaces and for the dish washer was not verified as required., , Requirement:, , a) Provide test strips within expiry date, , b) Ensure that concentration of chlorine during sanitizer cycle is tested on daily basis and written records are maintained for the verification., , c) Concentration of sanitizer solution for the surfaces must be tested every time solution is made and then after every two hours.
a) No person having certificate in food safety was present onsite, , b) Staff demonstrated a lack of knowledge in safe food handling., , Requirement:, , a) Person having care and control of the food establishment must be certified in safe food handling., , b) Staff must do basic food safety online course available free of cost on AHS website.
Accumulation of dirt and food debris on the shelf located under cooking equipment., , Requirement:, , Clean the above noted areas.
Cooking pans were not sanitized after washing., , Requirement:, Ensure that following method is used to wash and sanitize prep utensils., a) Wash with soap in first sink, b) Rinse under running water in the first sink., c) Soak in sanitizer solution in the second sink for at least two minutes. Followed by air drying on a clean surface.
Access to hand washing sink in back prep area was blocked with empty boxes kept in front of sink., , Requirement:, Ensure that access to hand washing sink is not blocked at any time.
Paper dispenser was empty located at hand washing sink in back prep area., , Requirement:, Provide paper towels in the dispenser.
Latest pest control report available on site was for July 2024., , Requirement:, Maintain pest control records on monthly basis.
Concentration of sink-surface sanitizer measured 0 ppm DDBSA in sani pail located in prep area., , Requirement:, Ensure that concentration of sink-surface sanitizer is maintained between 272-700 ppm DDBSA.
Internal temperature of portioned chicken stored in insert of prep cooler was between 7C-9C at the top., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less. portioned chicken between 7C-9C was moved to walk in cooler during inspection.
Latest pest control report available on site was for July 2024., , Requirement:, Maintain pest control records on monthly basis.
Clean cooking pans were stored on dirty surface of draining rack., , Requirement:, Store clean utensils in sanitary way on clean surface., Re-wash and sanitize the cooking pans.