250C MC - 2500 University Drive NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 juillet 2026
Cooked pork and cooked chicken were observed stored at room temperature. Pork had an internal temperature of 31C and the cooked chicken had an internal temperature of 34C., , The pork and chicken were discarded during the inspection. Ensure potentially hazardous foods are maintained at 4C or below or 60C or above at all times.
There was an accumulation of grime, and food debris beneath the cook line., , - Clean and sanitize the indicated area and maintain it in a clean and sanitary condition
Noodle & Grill Express se trouve dans le quartier UNIVERSITY OF CALGARY. UNIVERSITY OF CALGARY, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 56 (88%) 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.
Umi Sushi Express
UNIVERSITY OF CALGARY
Ce restaurant a été inspecté 5 fois depuis le 20 septembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Cooked pork and cooked chicken were observed stored at room temperature. Pork had an internal temperature of 31C and the cooked chicken had an internal temperature of 34C., , The pork and chicken were discarded during the inspection. Ensure potentially hazardous foods are maintained at 4C or below or 60C or above at all times.
There was an accumulation of grime, and food debris beneath the cook line., , - Clean and sanitize the indicated area and maintain it in a clean and sanitary condition
1 infraction
Bottles of "One Shot" of insecticide were observed during the inspection in their lower level storage room., - They were discarded at the time of inspection. , - Do not have any insecticide in the food establishment.
2 infractions
Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing., , Manual dishwashing utilizing a three-compartment sink must conform to the following, procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;, and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes, 4) Air dried in a clean area
A buildup of debris in the lower-level storage room. A deep cleaning is requried. , - Clean and maintain in a clean and sanitary condition at all times.
3 infractions
Observed a staff member using a toothpick while food handling. , - Food handlers must ensure not to conduct activities that are not compatible while handling food. Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
Improper dishwashing method. Staff are not sanitizing the utensils, pans, pots etc. after washing., , Manual dishwashing utilizing a three-compartment sink must conform to the following, procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;, and, 3) rinsed in the second sink using clean water maintained at not less than 45°C; and, 4) sanitized in the third sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes, 4) Air dried in a clean area
5 infractions
1) Front hot holding unit: Hot holding unit was not turned on to heat up to before storing the food., Rice noodle @ 28.8 degrees C. , Deep fried fish @ 38.0 degrees C. , Sweet & Sour pork @ 48.7 degrees C. , , , 2) Stand up cooler was measured at 7.9 degrees C. , , Fix the cooler., , 1 to 2) Store perishable food at 4 degrees C or below and at 60 degrees C or higher. , , ,
Staff was not sanitizing the dishes after washing , , Follow the three-step manual method for dishwashing:, 1) wash with soap and warm water, 2) rinse with warm water. , 3) sanitize with 100ppm chlorine for 2 minutes and then air dry.
Food containers were stacked directly on food. , , Do not store containers on food.
Observed a buildup of debris in the lower-level storage room. , - Clean and maintain in a clean and sanitary condition at all times.
1) Grey bins were repaired with grey tape. , , Replace broken bins. , , 2) Dirty/moldy stickers on the food containers. , , Clean and remove the dirty/moldy stickers., , 3) Food debris on meat slicer., , Clean and sanitize meat slicer., , 4) Scoops were stored in stagnant water. , , Store scoops in ice water. , , 5) Grease and debris on the cooler doors and tracks and vent covers., , Clean the cooler doors and vents., ,
Greas build-up on the canopy filters. , , Clean the filters.,