70 - 585 St. Albert Trail
January 20, 2026
Pass***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 restaurant has been inspected 4 times since January 29, 2025, with 4 passes and 0 closures on record.
***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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Second Bowl Oriental Noodle House
***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.
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.
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.
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.