5657 Riverbend Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
King's Garden Noodle House is in the BRANDER GARDENS neighbourhood. BRANDER GARDENS, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 13 (93%) 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.
This restaurant has been inspected 10 times since August 24, 2023, with 4 in compliance, 6 not in compliance, and 0 closures on record.
No violations
3 violations
Canned foods were left in the open can after opening such as pineapple, coconut milk, etc. , , ACTION REQUIRED: repackage and date label foods after opening.
Single use containers were being used as scoops and bulk dry goods and left in the bulk food supply when not in use. Corrected during inspection, removed.
1. Minor food debris in the interior of the coolers. , 2. Dirt build-up in corners on the floor and/or base of walls such as by the chest freezers and by the wooden chopping block. , , ACTION REQUIRED: conduct a deep clean in the above noted areas.
No violations
6 violations
Premade sanitizing solution was not readily available in the food handling area. It was only present in the customer area. please ensure that sanitizing solution is available in areas where food is been handled to allow for proper sanitization of surfaces.
** Raw chicken was observed to be stored above cooked chicken in the cooler. Proper storage practices were reviewed with the operators. please ensure compliance., , ** Uncovered food was observed stored in the cooler and freezer. Please cover food properly before storage to prevent contamination.
**-- 0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.” A new sanitizer bottle was hooked up, the pump was primed and 100 ppm chlorine was detected in the rinse cycle.
No violations
9 violations
No pre-made sanitizer solution was present in the food handling areas. Staff were already involved in food handling activities. 100 ppm bleach-water solutions were prepared., - Ensure sanitizer solutions are prepared for the storage of wiping cloths after each use and prior to any food handling activities starting.
Disposable glove was left in the flour used to batter raw meats., - Disposable gloves are single use only and must be discarded upon removal from hands.
Observed large amounts of deep fried meats being brought out of the cooler to be left at room temperature. Staff were instructed to relocate the meats back to the coolers., - High risk perishable foods must be stored at less than 4C or greater than 60C.
No violations
3 violations
Light by the cook line is missing a cover.
Cleaning lists could not be located.
The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.
4 violations
Light by the cook line is missing a cover.
The following equipment/surfaces have an accumulation of food particle and/or are greasy to the touch: The exteriors of the bulk food storage bins, the exterior of the rice cookers, tops of the chest freezers, interior of the 2-door cooler, shelving across from the cook line equipment and the spice containers stored in front of the woks.
Cleaning lists could not be located.
8 violations
Large container of deep-fried beef cooling at room temperature for extended periods of time., - Portion foods into smaller volumes, mix foods frequently and place into the cooler uncovered until a temperature of <4C is achieved.
Two containers of raw beef thawing out at room temperature for extended period of time. (Temperature measured at 5C) The meat was relocated to the cooler. , - Thaw frozen foods in the cooler on the bottom shelves or under cold running water.,
0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at 100 ppm. Staff had allowed the sanitizer bucket to run dry. New container hooked up, 100 ppm chlorine detected.
**--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
Dishwasher sanitizer concentration was not been tested regularly as the bottle of sanitizer was tested at 0ppm Please ensure that the dishwasher concentration is tested regularly to allow for proper sanitization of dishes and utensils.
**--The kitchen hood was observed to have a slight build up oil. Please ensure the hood is cleaned to prevent foreign particles from entering food during processing.
Cooked meat filled wontons and shrimp left out measured at 13C. Food discarded., - High risk perishable foods must be stored at less than 4C or greater than 60C.
Chlorine sanitizer test papers could not be located., - Sanitizer test papers are required to ensure sanitizer strengths are at adequate concentrations.
Countertop deep fryer is being operated outside of the exhaust hood., - All grease producing cooking must occur under an exhaust hood that is equipped with a fire suppression system.
Carpet noted in the storage closet where two chest freezers are located and bags of empty beverage containers are stored., - Remove the carpet and ensure the floor is smooth, washable, moisture resistant.
1. Shelving across from the cook line equipment is greasy and requires cleaning., 2. The floor under the cook line equipment and around equipment/table legs requires cleaning to remove grease and food particle buildup., 3. The exhaust hood canopy and filters have grease accumulation and require cleaning., 4. Walls behind the dishwash sink area have dried food splashes and require cleaning.
The written cleaning lists could not be located.
The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.
1. Chlorine sanitizer test papers are not available., 2. The dishwasher sanitizer levels are not being checked/tested on a daily basis.
Light by the cook line is missing a cover.
The following equipment/surfaces have an accumulation of food particle and/or are greasy to the touch: The exteriors of the bulk food storage bins, the exterior of the rice cookers, tops of the chest freezers, interior of the 2-door cooler, shelving across from the cook line equipment and the spice containers stored in front of the woks.
Cleaning lists could not be located.
The overall level of cleanliness is poor and requires improvement. Food and grease accumulation noted on the floors behind the chest freezers, in the bulk food storage area, under the dishwash sinks and under the cook line equipment.