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Bento Sushi

100 - 3633 Westwinds Drive NE Calgary AB T3J 5K3 · Food - General

Official record from Alberta →

Inspection summary

Bento Sushi has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on February 25, 2026, found no infractions.

3 of 4 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: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of packaged baos, dumplings, and seaweed were measured using a probe thermometer and read 6C. The ambient temperature of the display cooler was measured at 7C. The operator informed the inspector that the food items were set out for display the day before indicating that the display cooler was having difficulty keeping food temperatures out of the danger zone (4C - 60C) where harmful bacteria can rapidly grow.The operator promptly discarded the temperature abused food products. Ready-to-eat food items placed out for display must be moved to the top shelf and to the rear of the display cooler, where temperatures were measured at 3C until the cooler is repaired, and all areas of the cooler can maintain a temperature of 4C or lower. Please continue to monitor the temperatures of the cooler and the internal temperatures of the food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of the display cooler storing ready-to-eat food products was measured at 7C. After the cooler completed its defrost cycle, the temperature of the top shelf near the rear was measured at 3C, while the bottom shelf near the rear was measured at 6.3C.Please repair the display cooler so it can consistently hold an ambient temperature of 4C or lower throughout the entire cooler.
  4. Monitoring Inspection

    0 infractions

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