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Bento Kuma

2731 182 Street SW Edmonton AB T6W 1A5 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solutions that wiping cloths are immersed in. The automatic chemical dispenser is not working properly.- Have staff manually prepare the sanitizer solutions and test to ensure they are at the correct strength.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • May 8 2026:Still some cleaning of the cook line equipment, wall behind the equipment, the exhaust hood canopy adn top of the grease trapApril 23, 2026:The overall level of cleanliness of the kitchen is poor. Grease accumulation is noted on the exhaust hood filters and canopy, on shelving throughout, dried food splashes noted on the walls and on the floor under the dishwash sinks. and the top of the grease trap has grime buildup.- Cleaning is required.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on surfaces and no readily available sanitizer solution was present in the food handling areas.-Prepare sanitizer solutions and immerse the wiping cloths in the solutions in between uses. Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages, cell phones stored on the shelf above the main food preparation counter.- All staff personal belongings are to be stored away from foods, food preparation surfaces, equipment etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 bags of raw pork left out at room temperature were measured at 15C. Staff informed that they were going to be cooking the meat.- Do not bring out high risk foods from the cooler until staff are ready to handle it. The meat was placed back into the cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control documentation is not being maintained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A countertop deep fryer is being used without proper ventilation.- The countertop deep fryer must be located under a commercial exhaust hood equipped with a fire suppression system. Relocate or discontinue using the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front of the upright cooler and the bottom shelf in this cooler have a heavy buildup of dried food spills/splashes. Grease accumulation is noted on the cook line equipment- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall level of cleanliness of the kitchen is poor. Grease accumulation is noted on the exhaust hood filters and canopy, on shelving throughout, dried food splashes noted on the walls and on the floor under the dishwash sinks. and the top of the grease trap has grime buildup.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous used wiping cloths left on surfaces throughout the kitchen.- Return wiping cloths to the sanitizer solutions in between uses.- Ensure sanitizer solutions are located in easily accessible locations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of raw beef thawing in a container of still water, external temperature measured at 4C. Corrected- Thaw frozen foods under cold running water or in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat and curry being hot held were measured at 45C and 41C.- Cooked high risk foods being hot held must be maintained at a temperature of greater than 60C. Staff were instructed to reheat the foods to a minimum 74C and then hot hold at greater than 60C. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked eggs were left on the counter to cool at room temperature. Eggs relocated to the cooler.- Cool high-risk foods rapidly to a temperature of less than 4C. Proper procedures reviewed with the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of raw egg yolks left on the counter measured at 20C. Food discarded.- High risk perishable foods must be held at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher rinse temperature was measured at 65C (at the plate), needs to be at minimum 71C.- Manually sanitize all dishware at the dishwash sinks until the dishwasher rinse temperature measures at minimum 71C at the plate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with the handles in contact with the foods. Corrected- Store dispensers in a holder or out of the bulk bins.
  5. Initial Inspection

    0 infractions