311 19 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
18 mars 2026
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
HUYDAT Noodle House se trouve dans le quartier WEST HILLHURST. WEST HILLHURST, Calgary compte 53 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 35 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Kung Fu Tea
WEST HILLHURST
Ce restaurant a été inspecté 5 fois depuis le 21 octobre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
7 infractions
Cracked plastic container was observed in the prep cooler. Greens were stored inside. Corrected onsite. - Container was discarded and replaced. , , ACTION- ensure all damaged containers are discarded
Front service counter- Spray bottle containing chlorine sanitizer was unlabeled. , , ACTION- ensure all chemical bottles are labeled to identify its use. Label 'sanitizer' for bottles containing sanitizer.
Observed chopped fried garlic in oil was stored in a container on the counter, temperature of food probed was @19.4 C. Food discarded. , , ACTION- Chopped garlic in oil should be stored under refrigeration at temperature 4 deg C or lower.
Low temp chlorine sanitizer rinse for dishwasher was @25 PPM. , , ACTION- ensure chlorine sanitizer is @100 ppm. In meantime, manually sanitize dishes in sink with prepared bleach-water dilution (capful of bleach to 4 litres of water)
Hot water valve for handsink was turned off, staff were washing hands with cold water due to leaky faucet. Corrected onsite- hot water valve turned on. , , ACTION- repair faucet. Do not turn off hot water valve for use.
Last pest control report from Pestica was August 17/25., , ACTION- Implement their own record logs for pest monitoring onsite if a PCO is not used. Template to be provided for use.
1. Deli slicer had accumulation of dried food on hard to reach surfaces , 2. Hobart mixer stored next to the back door had accumulation of food debris inside the mixer, 3. Grease laden cardboard was used to line the shelving below the grill, , ACTION- Ensure stored equipment is clean and sanitary. Recommend covering the machine when not in use. , , -Discard cardboard from lining shelves
Aucune infraction
8 infractions
During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
8 infractions
During the inspection, food handlers did not wash hands at all and were wearing the same gloves while performing different tasks, such as cleaning and food handling.
High risk foods were thawed at room temperature in the kitchen sinks, on top of the storage chest freezer cover. Shrimps were measured around 15C. Shrimps were discarded on site. Rice was measured around 16C and was discarded on site. Beef was measured around 8C on surface was instructed to place into a cooler.
The mechanical dishwasher was not dispensing sanitizer during the cycle. The residual chlorine concentration after the cycle was 0ppm.
The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
Mice droppings were observed in the dry storage room and in the mechanical room.
The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. , , The food handler must complete Alberta recognized food safety course again.
Single use aluminum trays were reused. Trays were discarded on site.
Hard to reach areas especially in storage rooms are dirty., , Organize and clean.
The kitchen hand sink was obstructed with items in the sink when the inspection started. The hot water tap was turned off due to leaking.
Mice droppings were observed in the dry storage room and in the mechanical room.
The food handlers in the kitchen clearly lacks safe food handling knowledge with violations observed. , , The food handler must complete Alberta recognized food safety course again.
Single use aluminum trays were reused. Trays were discarded on site.
Hard to reach areas especially in storage rooms are dirty., , Organize and clean.