Skip to content
Loading map…

Bento Sushi

12000 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Bento Sushi has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

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

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 May 28, 2026. 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 January 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 28, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several perishable high-risk foods were left outside. A pack of frozen fish was left in the sink to thaw.Potentially dangerous foods must be thawed immediately or in a way that inhibits the rapid growth of harmful microorganisms. High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.Ensure perishable high-risk foods are stored under refrigeration.Foods were stored in the bottom cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Paper towel was place by the handwashing sink and was not stored inside a suitable paper towel dispenser.There were paper towels that were stored in dispensers.The paper towel was promptly removed and stored in a different area.Ensure paper towel is stored in suitable paper towel dispensers at all times.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The block whitener was used to clean and sanitize food contact surfaces.Use quat sanitizer at 200 ppm to clean and sanitize food contact surfaces.Read and adhere to the manufacturer's instruction on the block whitener.2) The white plastic sushi rice container could not fit into the 3-compartment sink and not able to properly wash, rinse, and sanitize for 2 minutes.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website