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Bento Nouveau (RCSS 1551)

2332 160th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Bento Nouveau (RCSS 1551) has been inspected 14 times by Fraser Health Authority since January 19, 2018. The most recent inspection, on August 26, 2026, found no infractions.

10 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 6 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on November 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 25, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 19, 2018. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 25, 2018. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Fraser Health Authority, 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured >> 200 ppm chlorine concentration. Staff prepared fresh sanitizer during inspection which measured at 200 ppm chlorine concentration.
      • Corrective Action(s): Prepare fresh bleach sanitizer by mixing 1/2 to 1 teaspoon of bleach per 1 L of water. Obtain chlorine chemical test strips to measure chlorine concentration throughout the day (or as per approved sanitation plan). Ensure chlorine concentration is between 100-200 ppm and does not exceed 200 ppm, as this could lead to potential chemical contamination of food. Alternatively, use 200 ppm QUATs sanitizer as food contact surface sanitizer.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >> 200 ppm chlorine concentration with test strip. Staff replaced bleach solution with QUATS solution during time of inspection which measured at 200 ppm QUATS concentration.
      • Corrective Action(s): Bleach sanitizer above 200 ppm chlorine can cause chemical contamination on surfaces where food is prepared. Ensure food contact surfaces, equipment and utensils are sanitized with QUATS solution at 200 ppm or bleach solution at 100 ppm (by mixing 1/2 teaspoon bleach with 1L of water). Sanitize surfaces throughout the day (as per approved sanitation plan). Obtain new QUATS test strips and verify QUATs sanitizer strength with test strips.
      • To be corrected: immediately
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing station was fully obstructed by a rice cooker bowl at the time of inspection. Bowl was removed by staff.
      • Corrective Action(s): Ensure that hand washing stations are accessible at all times to facilitate proper hand washing. Hand washing station is designated for hand washing only.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only employee on site does not hold FOODSAFE Level 1 or its equivalent.
      • Corrective Action(s): Ensure that at all times, in the operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent. It was stated by the assistant store manager that the employee will be sent for FOODSAFE Level 1 training within the next month. Ensure that at least one FOODSAFE Level 1 (or equivalent) trained staff member is available on site. Date to be corrected by: July 26, 2018.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Two rice cookers were found containing uncooked rice soaking in water. The rice cookers were unplugged (Not in the middle of cooking or hot holding). Bento Nouveau staff members were already off for the day
      • Corrective Action(s): Discard the rice to avoid reuse at a later time. Superstore staff members volunteered to discard the rice.
      • Violation Score: 5

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