2004 50 Avenue
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 17, 2026
Staff advised that the approved sanitizer solution had run out, and water alone was being used to wipe and clean food contact surfaces and equipment at the time of inspection., , Ensure an approved sanitizer solution is available and used for sanitizing all food contact surfaces and equipment at all times. Maintain an adequate supply of sanitizer and verify concentrations regularly to ensure effective sanitization.
Two bags of raw chicken were observed being thawed in a sink filled with standing water. The water was not running continuously. Staff advised that the chicken had been placed in the sink for thawing at approximately 11:00 a.m. The temperature of the thawing chicken was measured at 29.9°C at approximately 2:31 p.m. Raw poultry was therefore being held at a temperature conducive to bacterial growth for an extended period of time., , Improper thawing of potentially hazardous foods can allow the surface temperature of the food to enter the temperature danger zone, promoting the growth of pathogenic bacteria and increasing the risk of foodborne illness. Food must be thawed using approved methods that maintain food safety., , CDI: During the inspection, staff were instructed to discard the improperly thawed chicken. The chicken was discarded, and the sink was subsequently cleaned and sanitized., , Ensure frozen foods are thawed using approved methods only, including:, *Under refrigeration at 4°C or below;, *Completely submerged under continuously running cold potable water;, *In a microwave oven, provided the food is immediately cooked thereafter., *As part of the continuous cooking process.
A 3-compartment sink was being used for manual dishwashing, and QUATS sanitizer was used for the sanitizing step. However, no dishwashing sanitizer was available at the time of inspection. Staff advised that the facility had run out of sanitizer one day prior to the inspection and was awaiting a supply delivery. Despite the absence of sanitizer, dishwashing operations continued, resulting in equipment and utensils not being sanitized after cleaning., , CDI: During the inspection, staff were instructed to immediately obtain and prepare an approved sanitizer solution for dishwashing operations. Staff obtained sanitizer and prepared a sanitizing solution during the inspection., , Ensure an approved sanitizer is available and used for all dishwashing and sanitizing activities at all times. Maintain an adequate inventory of sanitizer products to prevent interruptions to proper cleaning and sanitizing procedures.
The food handling permit was valid at the time of inspection and not posted for public view., , Ensure the valid food handling permit is posted in a noticeable location where it is readily visible to persons served and maintained on display at all times.
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.
Noodlebox
This restaurant has been inspected 9 times since October 6, 2023, with 5 in compliance, 4 not in compliance, and 0 closures on record.
4 violations
Staff advised that the approved sanitizer solution had run out, and water alone was being used to wipe and clean food contact surfaces and equipment at the time of inspection., , Ensure an approved sanitizer solution is available and used for sanitizing all food contact surfaces and equipment at all times. Maintain an adequate supply of sanitizer and verify concentrations regularly to ensure effective sanitization.
Two bags of raw chicken were observed being thawed in a sink filled with standing water. The water was not running continuously. Staff advised that the chicken had been placed in the sink for thawing at approximately 11:00 a.m. The temperature of the thawing chicken was measured at 29.9°C at approximately 2:31 p.m. Raw poultry was therefore being held at a temperature conducive to bacterial growth for an extended period of time., , Improper thawing of potentially hazardous foods can allow the surface temperature of the food to enter the temperature danger zone, promoting the growth of pathogenic bacteria and increasing the risk of foodborne illness. Food must be thawed using approved methods that maintain food safety., , CDI: During the inspection, staff were instructed to discard the improperly thawed chicken. The chicken was discarded, and the sink was subsequently cleaned and sanitized., , Ensure frozen foods are thawed using approved methods only, including:, *Under refrigeration at 4°C or below;, *Completely submerged under continuously running cold potable water;, *In a microwave oven, provided the food is immediately cooked thereafter., *As part of the continuous cooking process.
A 3-compartment sink was being used for manual dishwashing, and QUATS sanitizer was used for the sanitizing step. However, no dishwashing sanitizer was available at the time of inspection. Staff advised that the facility had run out of sanitizer one day prior to the inspection and was awaiting a supply delivery. Despite the absence of sanitizer, dishwashing operations continued, resulting in equipment and utensils not being sanitized after cleaning., , CDI: During the inspection, staff were instructed to immediately obtain and prepare an approved sanitizer solution for dishwashing operations. Staff obtained sanitizer and prepared a sanitizing solution during the inspection., , Ensure an approved sanitizer is available and used for all dishwashing and sanitizing activities at all times. Maintain an adequate inventory of sanitizer products to prevent interruptions to proper cleaning and sanitizing procedures.
The food handling permit was valid at the time of inspection and not posted for public view., , Ensure the valid food handling permit is posted in a noticeable location where it is readily visible to persons served and maintained on display at all times.
1 violation
Facility is generally well maintained and clean at the time of inspection., , Grease and food debris were noted to be collecting below the burners. Deep clean recommended., , **Area was noted to be cleaner but still has some food debris and oil on February 25, 2026. Supervisor said they would clean it at the end of the day.
1 violation
Facility is generally well maintained and clean at the time of inspection., , Grease and food debris were noted to be collecting below the burners. Deep clean recommended.
1 violation
1. Cooked rice observed on the stove, stove was off. Discussed proper cooling procedure and methods with staff, rice was placed in stainless steel pan to cool in refrigerator., High risk food should be cooled quickly. , PHI emailed cooling educational documents to operator., , 2. Pot of beans observed in room temperature. Staff placed ice wand from freezer to help cool product quicker.
No violations
No violations
No violations
No violations
5 violations
Staff was observed not washing their hands at critical times such as before handling food, after before and after using the gloves, after handling till/cash register that could potentially contaminate their hands which can lead to food cross contamination. , - Discussed with all staff the importance of handwashing practice at all times when handling food safety. Staff acknowledged same.
, , X1 - It was observed that produce food was sitting on the shelving unit of the cooler unwrapped from the packaging and unprotected from any contaminants. , - Staff complied to move the produce food in the food grade container., , X2 - Portioned sauces and condiments were not appropriately covered and labeled with dates. Please ensure to label and cover food items to protect from contamination. , -Staff complied to cover and date the portioned containers. , , X3 - A food product was observed on the floor. Staff complied to move the food and placed above a bulk container., - Please ensure to keep all food items at least 6 inches off the ground/floor. ,
, It was observed that a cooked meat was sitting on a prep table on a room temperature. Probed temperature was measured at 45 degrees C. Staff stated food item was out for an hour. Staff complied to move the food back to the fridge to maintain it at below 4 degrees C. , - Please always ensure to keep cooked food or potentially hazardous food out of the danger zone of 2 hours and to maintain at an appropriate temperature range of below 4 and above 60 degrees C. , , No recent temperature control logs available for all temperature regulated holding units., -Please ensure to monitor daily and keep records of the temperature regulated holding units.
Handwashing sink in the kitchen has a cold and hot running water. No liquid dispensing soap available and paper towel was not securely placed. , -Staff complied to stock soap and secure the paper towel. Please ensure the availability of hand sink equipped with well stocked supplies to all staff to encourage handwashing practice to break the chain of infection causing foodborne illnesses.
No pest infestation noted. No pest control records on file.