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Bento Sushi

4907 49B Street Barrhead AB T7N 1A1 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Common touch objects such as the cooler door handle and prep cooler handles have a food debris present. These areas are required to be cleaned routinely throughout the day. Increase the sanitization of these areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sriracha sauce was found being stored at room temperature after being opened. As per the manufacturer's instructions, the product shall be refrigerated after being opened. The product was discarded at the time of inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas on the end of the main prep board have a buildup of food debris. This area requires more routine cleaning. The prep board should be lifted and the ends of the prep space cleaned and sanitized.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The handles on the prep cooler, back cooler, and rice cooker had a build up of debris. This areas shall be cleaned and sanitized throughout the day.2) The countertop beside the prep cooler has a buildup of debris. Action shall be taken to clean this area.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bulk cooked sushi rice was measured at a temperature of 30 degrees Celsius. Inspector confirmed that rice vinegar had been added to acidify rice and that rice was freshly made and still cooling. pH was not measured during inspection. Inspector verbally advised worker to have smaller portions of rice to work with during food preparation and to keep the bulk container of cooked rice in refrigerator. Keeping cooked rice at temperatures 4 degrees or lower prevent production of bacteria and toxins (B. cereus).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upon initial entry of the Bento Sushi area, inspector noticed frozen salmon being thawed at room temperature on the counter of the back area near the freezer and refrigerator. Inspector verbally told operator to defrost the fish in the refrigerator prior to use for food preparation. No temperature abuse was noted. Operator put fish into cold holding fridge underneath sushi prep counter. Use of proper thawing methods for frozen fish prevents growth of bacteria and potential foodborne illness.