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Bento Nouveau

4327 45 Street Rocky Mountain House AB T4T 1A1 · Food - General

Official record from Alberta →

Inspection summary

Bento Nouveau has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on December 17, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation CorrectedPrevious ViolationPlease clean hard to reach areas, such as on top of equipment, like the back of the TV monitors.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Violation Corrected Previous ViolationRefrigerator was observed to be at 8 degrees C. This was brought up to Co-Op management and had mentioned that the fridge came down to 6 degrees C. A contractor will come down to ensure the fridge is able to maintain temperatures at 4 degrees C or lower. Ensure routine monitoring of all equipment and temperatures. Please have a log book on hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation CorrectedPrevious ViolationPlease clean hard to reach areas, such as on top of equipment, like the back of the TV monitors.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator was observed to be at 8 degrees C. This was brought up to Co-Op management and had mentioned that the fridge came down to 6 degrees C. A contractor will come down to ensure the fridge is able to maintain temperatures at 4 degrees C or lower. Ensure routine monitoring of all equipment and temperatures. Please have a log book on hand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationPlease clean hard to reach areas, such as on top of equipment, like the back of the TV monitors.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean hard to reach areas, such as on top of equipment, like the back of the TV monitors, the dust build up on refrigerators, on top of the paper towel dispensers etc.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure sanitizing agent in spray bottle is changed daily and tested. Sanitizing agent in the bottle was measuring 0 ppm of chlorine or quats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed heavy dust build up of construction debris. on the back of the TV screens, and ceiling fixtures. Ensure these areas are clean when no food preparation is being done, please ensure all food contact surfaces are being clean and sanitized afterwards.
  7. Monitoring Inspection

    0 infractions

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