10140 104 Street NW · DOWNTOWN
April 1, 2026
Not in ComplianceMeat was observed being thawed at room temperature. Meat was moved into a cleaned sink and under cold running water., , Ensure frozen food is thawed under either;, - Cold running water, - in a cooler overnight, - In a mocrowave and cook immediately.
Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
Food handling permit was not posted. Ensure a valid food handling permit is posted at a location visible to the public.
- Raw meat was being processed on site. There is no mechanical ventilation system on site. Raw meat prep and cooking should be completed at the approved rented kitchen in compliance with the food handling permit.
CQ Noodle & Bubble is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since March 6, 2025, with 0 in compliance, 5 not in compliance, and 0 closures on record.
Meat was observed being thawed at room temperature. Meat was moved into a cleaned sink and under cold running water., , Ensure frozen food is thawed under either;, - Cold running water, - in a cooler overnight, - In a mocrowave and cook immediately.
Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
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.
Food handling permit was not posted. Ensure a valid food handling permit is posted at a location visible to the public.
- Raw meat was being processed on site. There is no mechanical ventilation system on site. Raw meat prep and cooking should be completed at the approved rented kitchen in compliance with the food handling permit.
Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
Small number of droppings were observed behind the chest freezer, operator was made aware again and will be addressing it with other staff. Please remove safely and repair any open holes/cracks/gaps.
Sanitizer spray bottle contained a solution, however, neither QUAT or bleach concentration was detected. Please ensure it is an approved sanitizer - follow manufacturers instructions and contain a drug identification number (DIN)
Thermometer was unavailable during inspection. Please obtain new thermometer.
Three compartment sink was equipped with detergent and bleach., , The mechanical dishwasher had no hookup to detergent. Operator was manually pouring in dish detergent into the unit. The maximum hot water temperature reached was 70C. Operator indicated parts were on order. In the interim, please manually wash and sanitize., , Please ensure the mechanical dishwasher is repaired or replaced to release detergent automatically and reach a minimum of 71C at the dish level.
Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
Small amount of droppings were observed behind the chest freezer. Please remove safely and repair any open holes/cracks/gaps., , Pest control records were present from April-July 2025
The cold holding unit closest to the dishwasher had buildup of food, sauce, grease. Please clean unit., , Cardboard was used to line shelves. Please refrain from using cardboard to line shelves., , Single use items were being reused to store clean items (ie. chopsticks stored in empty stock containers). Please use containers/trays that are smooth, impervious to moisture, easy to clean and in good repair.
Sanitizer spray bottle contained a solution, however, neither QUAT or bleach concentration was detected. Please ensure it is an approved sanitizer - follow manufacturers instructions and contain a drug identification number (DIN)
A bin with cooked Bok choy and cut green onions were stored at room temperature. Ensure perishable items are stored out of the danger zone. Should it be more than 2 hours in the danger zone (5-59C), it must be discarded., , Discussed cooling, reheating, and thawing. Ensure reheating occurs in manner that raises the temperature to 74C or higher in a fast manner. Typically, hot holding units do not reach past 74C, please confirm., , Thermometer was unavailable during inspection. Please obtain new thermometer.
Three compartment sink was equipped with detergent and bleach., , The mechanical dishwasher had no hookup to detergent. Operator was manually pouring in dish detergent into the unit. The maximum hot water temperature reached was 70C. Operator indicated parts were on order. In the interim, please manually wash and sanitize., , Please ensure the mechanical dishwasher is repaired or replaced to release detergent automatically and reach a minimum of 71C at the dish level.
Operator indicated that the front sink was not used for handwashing, rather the back sink was used instead. Ensure the front sink is a designated hand sink as some food handling occurs at the front. Please keep hand soap and paper towels close by.
Neither QUAT/bleach test strips were present. Please ensure the applicable test strips are available for the sanitizer used.
Mouse droppings were present by the stainless steel rack stored behind the curtain in the hallway. Small amount of droppings were observed behind the chest freezer. Please remove safely and repair any open holes/cracks/gaps., , Please keep pest control records onsite for easier access.
The cold holding unit closest to the dishwasher had buildup of food, sauce, grease. Please clean unit., , Cardboard was used to line shelves. Please refrain from using cardboard to line shelves., , Single use items were being reused to store clean items (ie. chopsticks stored in empty stock containers). Please use containers/trays that are smooth, impervious to moisture, easy to clean and in good repair.
Pest control records were not available., , Ensure pest control records are provided.
Food stains and food debris were observed on the walls and floors behind the food prep area. The inside of the front prep cooler needs to be cleaned., , Ensure walls, floor and equipment are clean.