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Bento Sushi

3 - 5017 42 Street St. Paul AB T0A 3A2 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was observed operating phone while handling food (Sushi prep) - without hand washing or changing gloves in between task.Ensure that hand washing is conducted in between task to prevent cross contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH measured at 4.8 for Sushi Rice.Ensure that pH is below 4.6 or keep the rice refrigerated at all times.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen Shredded crab was observed thawing at room temperature on the food prep table.Ensure that you thaw using the following methods to prevent bacterial contamination.:- in the refrigerator- under cold running water- Microwave- cook immediately
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator was observed rinsing rice paper over the hand wash sink.Hand wash sink should be used solely for hand washing and not for food processing to prevent cross contamination
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH of rice was @ 5.0. The pH (acidity) of the sushi rice must be below 4.6, or the rice must be refrigerated at all times after cooking.Cooking recipe was reviewed with owner. *7/3/2024 - repeated violation - ensure that recipe is reviewed and consider increasing vinegar amount to reduce pH.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler is in disrepair - avoid storing any high-risk items in the cooler.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in the standing fridge. Ensure that thermometer is available for internal temperature monitoring of the fridge.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH of rice was @ 5.0. The pH (acidity) of the sushi rice must be below 4.6, or the rice must be refrigerated at all times after cooking.Cooking recipe was reviewed with owner. Rice discarded.
  9. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives returned to holder after use. Ensure that used/dirty knives are returned to the sink for dish washing before being returned for use to prevent cross contamination.