Bento Sushi
3 - 5017 42 Street St. Paul AB T0A 3A2 · Food - General
Inspection summary
Bento Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on January 8, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 2 times across 2 separate inspections, most recently on May 29, 2025. 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 2 times across 2 separate inspections, most recently on September 23, 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 July 3, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 3 times across 3 separate inspections, most recently on September 23, 2025. 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.
9 inspections
- Monitoring Inspection
0 infractions
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?