3 - 2305 Rabbit Hill Road NW · HODGSON
Oodle Noodle is in the HODGSON neighbourhood. HODGSON, Edmonton has 16 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 15 (94%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since January 13, 2025, with 5 passes and 0 closures on record.
No premade sanitizer solution for use in the front food handling area was available. Staff informed that the solution that was present was for use on the dining room tables., - Ensure sanitizer solutions are readily available in all food handling areas.
The butter chicken sauce is not being reheated to the minimum required 74C before being hot held at 60C. , - Review this requirement with all staff.
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.
1. Tongs and spoons are stored inside food containers with the handles in contact with the foods., - Store utensils out of the foods or in such a manner that the handle does not touch the food., , 2. Used plastic bags noted in a container in the walk-in cooler are being reused for food storage., - Discontinue this practice as the bags cannot be properly cleaned.
The Food Handling Permit on display expired December 2025.
The handles of several dispenses were in contact with foods., - Store utensils in such a manner that the handle does not come into contact with the foods.
50 pm quats sanitizer detected in the solution that wiping cloths are being stored in., - Staff prepared the required minimum 200 ppm quats sanitizer.
Staff are not reheating the butter chicken sauce to the minimum required 74C., - Reheat high risk foods to a minimum of 74C, and then hot hold at >60C.