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Bento Sushi

101 St. Albert Trail St. Albert AB T8N 6L5 · Food - General

Official record from Alberta →

Inspection summary

Bento Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on November 4, 2025, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 5 times across 4 separate inspections, most recently on January 31, 2025. 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 February 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 30, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 5 times across 3 separate inspections, most recently on January 29, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 30, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the two compartment sink. The pressure for the cold water at the two compartment sink was also low. A technician was called to repair the sink at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cutting boards being used in the facility were noted to be larger than dishwashing sinks and were not fully submerging in the sink. Please either install larger sinks or acquire smaller cutting boards.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not observed by the hand washing sink. Please ensure that hot water is present at the hand washing stations.
  5. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not observed by the hand washing sink. Please ensure that hot water is present at the hand washing stations.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep areas were not being sanitized properly. Please be advised that all food prep areas must ne sanitized between tasks using a quat solution maintained at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Multiple used gloves stored on prep counter and with food items (ginger). All these were discarded during the inspection. Please educate staff members on glove policy. 2. Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored with soiled dishes. Please discard all food items stored with soiled dishes. Please do not store food items with soiled dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Cutting boards being used in the facility were noted to be larger than dishwashing sinks and were not fully submerging in the sink. Please either install larger sinks or acquire smaller cutting boards. 2. Sanitizing step was not occurring during manual dishwashing. Please note to follow proper manual dishwashing procedures. Wash with soap and water and rinse with water in the first sink. Prepare a quat solution at 200 ppm in the second sink and leave clean dishes fully submerged in the quat solution for at least two minutes. Air dry the dishes.
  7. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handler indicated that they only leave clean dishes in the quat solution for a minute. The quat solution levels were not high enough to fully submerge dishes. This was discussed during the inspection. Please leave clean dishes fully submerged in the quat solution for at least two minutes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was not adequate hot water at the hand washing sink. PHI ran the water line for few minutes before getting the hot water. Please ensure adequate hot water is being supplied to the facility.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 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. Food handlers were unaware of glove policy. Please be advised that gloves are considered single use and must be discarded after each use. Please wash hands before putting gloves on, after taking them off and between glove change. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that facility was thawing crab meat at room temperature. The surface and internal temperature of the meat was noted at 21.4 degrees C. Two bags of the meat and sushi made with this meat was discarded during the inspection. Proper thawing procedures were discussed with the operator during the inspection. Please follow following thawing procedures:- under cold running water,- in a cooler maintained below 4 degrees C,- in a microwave, or, - cook directly from frozen state.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that facility was not properly sanitizing dishes. The operator was observed to be preparing quat solution with cold water. Please note that the qat solution must be made with warm water and must be maintained at 200 ppm at all times. Please ensure that all dishes are fully submerged in the quat solution for at least two minutes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe certificate was not observed. Please submit a copy of the food safe certificate to this office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.

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