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Bento & Sushi

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

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Details

Google rating
4.0 / 5

Opening hours

  • Tuesday7 a.m.–11 p.m.

Contact details, hours and reviews from Google Maps

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.