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Bento Sushi #1531

5001 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bento Sushi #1531 has been inspected 5 times by Interior Health Authority since April 21, 2015. The most recent inspection, on November 1, 2024, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 3 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 April 21, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 21, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on October 26, 2016. For example: Is the contact information the same?

  • 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 October 26, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • Is the contact information the same?
      • Observation(s): New replacement Area Supervisor for the Okanagan will be updated.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.6 Obtain and use a food-grade plastic container with lid to store dry, white rice. The existing container is not food grade plastic.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Packaged menu items are 4 °C or less prior to storage in display cooler but the refrigeration temperature of the products in the cooler have increased 1 to 3 degrees. Insulating cover on shelving should be removed to provide better air circulation and contact with packaged items to maintain a temperature of 4 °C or colder. Display cooler may require adjustment to maintain the items at 4 °C. Verify with EHO corrected and monitor in temperature log.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Opened rice paper stored on vinegar dispensing box under warewashing sink. EHO advised to relocate on stainless steel storage shelving away from potential splashes. Best to store in a round food-grade plastic container with lid.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 12 - Is the contact information the same?
      • Observation(s): Consultation with new Area Supervisor to update as new Contact/Primary Operator

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