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Bento Sushi

100 - 925 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Bento Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on April 21, 2026, found no infractions.

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

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.

  • 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 4 times across 3 separate inspections, most recently on April 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on May 30, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on May 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 30, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sinks were not large enough to fully submerge large cutting boards. Please either acquire smaller cutting boards or install larger sinks to ensure all equipment is able to fully submerge in dishwashing sinks.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat solution was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection. Test strips were noted. Please use a test strip to test concentration of quat solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that the facility was not performing hand washing and were unaware of glove policy. Hand washing and glove guidelines were discussed with the operator. Please wash hands between tasks, before putting gloves on and after taking them off and between glove change, after handling garbage, soiled dishes and raw meat and before handling clean dishes, and ready-to-eat food items. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items (Mr. clean) and staff bags were noted to be stored with food related items. Please designate an area to store nonfood related items. Please do not store nonfood related items with food related items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was noted that the facility was reusing single use containers. Please be advised that all single use containers must be discarded after each use. Please do not wash and reuse these containers. These were discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in an organized manner at all times.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soaked rice at room temperature was observed in a covered pot. Grocery store staff indicated that Bento's staff leaves after food prep in the morning. This indicated rice had been soaked for over 3 hours at room temperature. Rice was discarded during inspection.Ensure high risk food like soaked rice is stored in the cooler and not at room temperature.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quat solution was noted to be at 100 ppm. Please be advised that the quat solution is maintained at 200 ppm at all times. 2. Cleaning cloths were noted on prep counters.Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were not washing hands between tasks. Please be advised to wash hands between tasks. Hands must be washed after handling soiled dishes, prior to handling clean dishes and ready to eat food items, after washroom break, and any time hands are soiled. Please wash hands. 2. Used gloves were noted to be stored with food items and clean gloves. Please be advised that gloves are considered single use and must be discarded after each use. Please do not reuse gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items were noted to be stored with food items. Please be advised that staff personal items must be stored away from food and food related items. Please designate an area to store staff personal times. 2. Clean dishes were noted to be stored with meat and chemicals. Please be advised that clean dishes must be stored in a way that prevents them from contamination. Please do not store food or chemicals with clean dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Clean dishes were not fully submerged in the quat solution in the sanitizing sink. Please be advised that all clean dishes must be fully submerged in the quat solution for at least two minutes in the sanitizing sink and then air dried. Please follow proper three compartment manual dishwashing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes were noted to be stored with meat and chemicals. Please be advised that clean dishes must be stored in a way that prevents them from contamination. Please do not store food or chemicals with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a sanitary state at all times.

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