118 - 9080 25 Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 16, 2026
Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
Meat The Bun is in the SUMMERSIDE neighbourhood. SUMMERSIDE, Edmonton has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 35 (74%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (2%) 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.
Oodle Noodle / House of Mein
SUMMERSIDE
This restaurant has been inspected 9 times since March 5, 2025, with 0 in compliance, 9 not in compliance, and 0 closures on record.
1 violation
Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
2 violations
1. Gaps were noted under the back exit door. Please install a weatherstrip to prevent pest entry.
Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
9 violations
Dirty wiping cloths were observed on food prep counters. The staff member was instructed to remove them and sanitize the surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning should be kept in a designated storage bin for dirty linens.
The hot holding unit containing gravies was turned off, and the gravies measured approximately 40°C. Instructed the staff member to reheat the gravies to a minimum temperature of 74°C and turn on the hot holding unit. Food under hot holding must be maintained at 60°C or higher at all times.
The dishwasher was not feeding Chlorine. , , Ensure the dishwasher is 100 ppm Chlorine at the rinse.
2 violations
The dishwasher was not feeding Chlorine. , , Ensure the dishwasher is 100 ppm Chlorine at the rinse.
The dipperwell was not turned on. Scoop was sitting in standing water.
3 violations
bowl of chicken was thawed overnight in sink. Chicken was 12.5C internal. , Pot chicken, under cold, running water, or in the cooler.
Bleach bottle at dishwasher was empty. Replaced at time of inspection.
Outstanding: The weatherstripping is missing or in disrepair on back door. Large gap exists., , Pest control records were not available onsite.
5 violations
improper Glover use noted. Suffer not washing hands between changing gloves. Staff was observed touching raw meat and then touching ready to eat foods without changing gloves between.
several unlabelled bottles of chemical spray bottles notice wrote the facility. Please ensure all bottles including water are labeled.
Scoops were present in the dipperwell that was not turned on.
6 violations
Food safety and temperature logs are not being maintained.
Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please store food label to keep refrigerated in the cooler., , Note: Staff had moved these items to the cooler during the previous inspection, but items had been returned to pantry. Please train staff.
heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
7 violations
Soiled clothes were sitting on food contact surfaces.
Food safety and temperature logs are not being maintained.
1. Cooler under the grill was 8-10C. Repair. , , 2. Raw chicken was observed thawing in standing pans of water at room temperature. , , 3. Hot holding unit was 55C. Please ensure food is held above 60C.
1. Cooler under the grill was 15C. Food discarded at time of inspection. Do not use until food is maintained below four Celsius., , 2. Raw chicken and raw bacon was observed thawing in standing pans of water at room temperature. Discarded at time of inspection., , 3. Hot holding unit was 55C. Please ensure food is held above 60C. , , 4. Please ensure foods, including. Gravy are reheated to above 74 Celsius before putting in the hot holding unit., , 5. Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please and her food label to keep refrigerated or in the cooler.
7 violations
Soiled clothes were sitting on food contact surfaces.
Food safety and temperature logs are not being maintained.
1. Cooler under the grill was 8-10C. Repair. , , 2. Raw chicken was observed thawing in standing pans of water at room temperature. , , 3. Hot holding unit was 55C. Please ensure food is held above 60C.
1. Cooler under the grill was 15C. Food discarded at time of inspection. Do not use until food is maintained below four Celsius., , 2. Raw chicken and raw bacon was observed thawing in standing pans of water at room temperature. Discarded at time of inspection., , 3. Hot holding unit was 55C. Please ensure food is held above 60C. , , 4. Please ensure foods, including. Gravy are reheated to above 74 Celsius before putting in the hot holding unit., , 5. Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please and her food label to keep refrigerated or in the cooler.
A large garbage bin was observed blocking the hand sink in the back prep area. The bin was relocated. Hand sinks must be easily accessible at all times.
The dipperwell was not turned on. Scoop was sitting in standing water.
There were no test papers for the chlorine dishwashing sanitizing cycle or QUATS surface sanitizer. Please obtain chlorine and QUATS test papers to ensure proper sanitizer concentrations.
1, Gaps were noted under the back exit door. Please install a weatherstrip to prevent pest entry., 2. No pest control records were observed. Pest control measures and monitoring must be carried out, with records maintained at least once a month and available onsite for review.
Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
Additional cleaning is required to remove dust accumulation observed on the ceiling in the front service area.
The weatherstripping is missing or in disrepair on back door. Large gap exists., , Pest control records were not available onsite.
Milkshake blender has build up of mix on it
The weatherstripping is missing or in disrepair on back door. Large gap exists., , Pest control records were not available onsite.
Cooler under grill was not working but food was not being stored in it.
Grease buildup noted on walls, Canopy requires cleaning, including grates, Cleaning required around mop sink, Bulk food containers need cleaning, Grease buildupnoted by front hand sink and power bar, Clean under bread racks., , , The cleaning schedule is not adequate or maintained.
heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
The weatherstripping is missing or in disrepair on back door. Large gap exists., , Pest control records were not available onsite.
Grease buildup noted on walls, Canopy requires cleaning, including grates, Cleaning required around mop sink, Bulk food containers need cleaning, Grease buildupnoted by front hand sink and power bar, Clean under bread racks., , , The cleaning schedule is not adequate or maintained.
heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
The weatherstripping is missing or in disrepair on back door. Large gap exists., , Pest control records were not available onsite.
Grease buildup noted on walls, Canopy requires cleaning, including grates, Cleaning required around mop sink, Bulk food containers need cleaning, Grease buildupnoted by front hand sink and power bar, Clean under bread racks., , , The cleaning schedule is not adequate or maintained.