102 - 4515 Macleod Trail SW · PARKHILL
4 mars 2026
RéussiAucune infraction trouvée
Niubest Hand Pulled Noodles se trouve dans le quartier PARKHILL. PARKHILL, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 mars 2026, 15 (58%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 4 octobre 2024, avec 7 réussites et 1 fermeture au dossier.
1. Open buckets of raw beef spilt into ginger on a shelf. Ensure containers are 1. covered when stored. , 2. Raw chicken stored over vegetables in cooler. Ensure raw meat stored below ready to eat food and vegetables.
Frozen beef and a whole chicken were thawing at room temperature. Ensure meat products are thawed in the cooler or under cold running water.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Hot water tap at kitchen hand sink is not operational. Ensure this is repaired.
Build up of debris on noodle machine pallet, behind pallet and in ventilation canopy. Ensure these areas are cleaned.
- Sewer water was observed pooling on the floor, originating from the floor drain located between the handwashing sink and the prep cooler in the kitchen, as well as for both washrooms., *Identify and remove the source of the sewer backup to ensure the sewer system is properly operating., *Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water., *Discard the contaminated mop used for cleaning sewage water.
Hand hygiene concerns were identified during the inspection:, - Staff member was washing dishes at the three compartment sink and then returned to food handling without discarding gloves and washing hands., - When told to discard gloves and wash hands, employee discarded gloves and went to put on new gloves without washing hands first., - Staff member was touching their phone with gloves on. Gloves were not discarded afterwards., , Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste. Gloves are in addition to hand washing and not a replacement for handwashing.
One of the utensils used to touch the noodles while the noodles are cooking fell on the floor. Staff member picked up the utensil, rinsed it in the hand wash sink, and then returned it to the noodle cooking station for use., , Utensils that become contaminated must be washed, rinsed, and sanitized. Utensil was removed from the noodle cooking station and was washed in the dishwasher.
The food contact surface sanitizer bottle in the front service area was unlabeled., , Ensure that all chemical bottles are labeled to identify their contents in order to help prevent accidental misuse.
Internal temperature of cooked cabbage in the hot holding unit measured 35 degrees Celsius. Internal temperature of cooked pork in the hot holding unit measured 40 degrees Celsius. Staff stated that the food items had been placed into the hot holding unit directly from the cooler., , Food must be rapidly and fully reheated to an internal temperature of at least 74 degrees Celsius before placing food into the hot holding unit. Both food items were reheated on the stove to greater than 74 and then returned to hot holding.
Probe thermometer could not be located. , , Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
The kitchen dishwasher did not have any detergent hooked up to it. The bottle available was empty and there were no additional bottles on site., , Staff stated that the dishwasher was going to be replaced soon and that reagents required for the new dishwasher will be purchased at that time. Until the new dishwasher is set up and ready to be used, either use the three compartment sink or wash dishes in the dishwashing sinks, and then sanitize in the dishwasher.
Chlorine test strips available were missing packaging/ colour comparator., , Obtain new chlorine test strips.
The wood platform under the noodle machine to the east of the noodle pulling table was constructed of unfinished wood., , All surfaces must be smooth, non-absorbent to moisture, and easy to clean. Either remove the wood pallet, or paint/seal it so that it is smooth, non-absorbent to moisture, and easy to clean.
There was no probe thermometer available for use., , Obtain a functional probe thermometer that measures at least the range of 0-100 degrees Celsius.
Only one drain plug was available for the three compartment dishwashing sinks., , Three well-fitting drain plugs must be available for the three compartment sink.
Staff lacked basic food safety knowledge., , Those who have food safe training either review material or retake course. All others take Food Safety Basics course from AHS.