70 - 585 St. Albert Trail
In Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 20, 2026
***Hand sink was obstructed. Corrected upon request. The hand sink is to be clear and available for use at all times.
***There was food packages being stored on the floor. Discussed and they were put on the shelving during the inspection.
***The washroom door was to be kept closed is it opened to a food storage area. Corrected during the inspection.
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.
Second Bowl Oriental Noodle House
This restaurant has been inspected 7 times since August 31, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
3 violations
***Hand sink was obstructed. Corrected upon request. The hand sink is to be clear and available for use at all times.
***There was food packages being stored on the floor. Discussed and they were put on the shelving during the inspection.
***The washroom door was to be kept closed is it opened to a food storage area. Corrected during the inspection.
1 violation
***the storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean., , Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). , The shelves must be smooth, non-absorbent and easy to clean.
3 violations
Chlorine sanitizer test strips were not observed., , Obtain chlorine test strips.
***the storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean., , Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). , The shelves must be smooth, non-absorbent and easy to clean.
The chest freezer at the front area had an unclean and rusted lid. Other food equipment are placed on top of the freezer during food preparation. , , Note that food equipment in the facility must be sanitary and in good repair.
10 violations
Improper handwashing was observed during inspection. The operator completed a quick handwashing without soap. Education on proper handwashing was provided and handwashing repeated by the operator.
1. Sushi rice pH testing records were not being kept. The pH of prepared sushi rice must be tested after preparation and records kept., , 2. Temperature log was not observed. Check temperature of coolers and freezers (at least twice daily) and ensure records are kept.
Fish was stored in the display cooler at a temperature of 5.5C. The operator was instructed to move the fish to another cooler during inspection.
2 violations
There were no pH test strips present capable of accurately measuring the acidity of the sushi rice.
***the storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.
8 violations
***Sanitizer solution did not have any measurable chlorine present. New solution was made during the inspection.
***Cleaning cloths were being left on the counter and not stored in a sanitizer solution between uses. Corrected during the inspection. New sanitizer solution was made up and the cleaning cloths were put in it.
***The sushi rice was out at room temperature without the acidification being checked. Discussed that either the sushi rice was to be treated as perishable (kept below 4C or above 60C) or pH checks were to be done.
2 violations
***Handle-less bowls were being left in the bulk products. Discussed and they were removed. Scoops used for bulk products are to be stored with the handles out of the products so they do not become a source of contamination. Discussed using once then washing and using a clean scoop each time.
***Self monitoring check sheets were not available for review. Provided self monitoring pest control check sheet during the inspection. Please ensure that the records are completed monthly and kept onsite for review.
The front display cooler had no thermometer. Please ensure the display cooler and all coolers in the facility are supplied with functional thermometers for temperature monitoring.
1. There was no soap at the handwashing station. The operator replaced the hand soap during inspection., , 2. Utensils were placed inside the handwashing sink. The utensils were removed during inspection., , Please ensure the handwashing sink is always accessible and supplied with soap, paper towels, hot and cold running water.
Items such as chop sticks and disposable plates and cups were being stored in the washroom. , , Remove all items/utensils associated with food preparation and service from the washroom.
Chlorine sanitizer test strips were not observed., , Obtain chlorine test strips.
***the storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean., , Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). , The shelves must be smooth, non-absorbent and easy to clean.
The display cooler at the front area did not appear to be working properly. The internal temperature was measured to be at 5.5C - 6.5C. The cooler must be capable of maintaining the temperature of food at or below 4C.
The chest freezer at the front area had an unclean and rusted lid. Other food equipment are placed on top of the freezer during food preparation. , , Note that food equipment in the facility must be sanitary and in good repair.
***The sanitizer concentration for the third sink was 10ppm. Discussed that the solution should be checked and changed often enough to maintain an effective 100ppm concentration. New solution was made up during the inspection.
***The hand sink is to have paper towels available in dispensers by the hand sink. Paper towels not in dispensers can become contaminated.
***Hand sink was obstructed. Corrected upon request. The hand sink is to be clear and available for use at all times.
***Pest control records were not being completed monthly and kept onsite for review. The most recent pest control record was from January.
***the storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.