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Bento & Sushi

670-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5

Opening hours

  • Tuesday7 a.m.–11 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Bento & Sushi has been inspected 4 times by Interior Health Authority since December 20, 2016. The most recent inspection, on November 19, 2024, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on July 12, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 19, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 20, 2016. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 20, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times on December 20, 2016. For example: 1 - Does the operator have a valid operating permit or approval to operate?

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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large display cooler located near the cash register had a temp above 4C. Address cooler temp immediately to a temp below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. Quats sanitizer dispenser must be tested daily.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Remove equipment from the front area of the handwash basin as it impedes access to the handwash basin.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): A food handler with food safety training ie. Foodsafe must be present at all times.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Display cooler does not function correctly and is out of order. No food is stored in unit and unit cannot be utilized until unit is repaired. All other coolers function correctly.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Hand sink requires a partition/divider with the deep fryer location.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B Ensure a stainless steel table installed for hot-hold units.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  4. Monitoring

    7 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature log monitoring maintained. Temperatures appear satisfactory. Condiment cooler and front food court display unit on right side are good. * However, front food court display cooler unit on left side shelving requires adjustment to ensure maintained at 4° C or less. Install a new NSF thermometer to replace broken unit. Rear kitchen 'True' stand-up cooler requires reorganizing of products to allow improved air circulation to ensure lower shelves are 4° C or less. Install a new NSF thermometer, adjust unit and monitor temperatures. * Change procedure for thawing chicken; capture drippings into a larger collection bowl/container, thaw in the cooler on lowest shelf, not the sink.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Obtain test strips to monitor correct strength of Quat sanitizer. Strength check was satisfactory at about 200 ppm. Good
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Obtain a food grade plastic containers for storing dry food products (rice) and cooked sushi rice.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Application for Food Premises received to initiate a new facility file. However, require decal fee payment for remainder of Fiscal Year to validate the new Permit To Operate. Fee payment can be made at Vernon Health Centre, as discussed.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Front hand sink is good. However, the rear hand sink requires paper towel in dispenser.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan requires update as discussed. Provided Guideline and Template. EHO will also email the electronic version for completion. Note: Question F1.3 above to include cooling and sushi rice procedures in addition to your menu items.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Food Sanitation Plan requires update as discussed. Provided Guideline and Template. EHO will also email the electronic version for completion.

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