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BOM Hot Pot & Sushi

9929 109 Street NW Edmonton AB T5K 1H6 · Food - General

Official record from Alberta →

Inspection summary

BOM Hot Pot & Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on August 22, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on August 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 4 separate inspections, most recently on April 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on May 13, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. pH test strips or meter was not available at the facility. 2. Sushi rice pH record was not observed. Test and record the pH of prepared sushi rice daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine concentration was measured from the low temperature dishwasher after the sanitizing cycle. The sanitizer line was not dispensing chlorine solution. Contact your service technician for repairs immediately. All washed dishware, utensils or equipment must be sanitized in the 2-comaprtment sink until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system and hood are professionally cleaned.
  3. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. pH test strips or meter was not available at the facility. 2. Sushi rice pH record was not observed. Test and record the pH of prepared sushi rice daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system and hood are professionally cleaned.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Not checked - The buffet line was missing a sneezeguard for some of the toppings and the sauce stations. Please install proper protection/covers to any open food at the buffet area.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dish cloths were left on counter. Did not observe any sanitizing solution available for dish cloths. Please ensure wet dish cloths are submerged in sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on shelf in the walk-in cooler above sesame dressing. Please ensure raw meat stays at bottom shelf to prevent cross contamination of ready to eat products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The buffet line was missing a sneezeguard for some of the toppings and the sauce stations. Please install proper protection/covers to any open food at the buffet area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the end of the cookline was blocked with waste disposal bin. Owner moved the bin during inspection. Ensure easy access to hand sink at all times.
  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One paper towel dispenser by the front prep kitchen (attached room) was empty. Please restock with paper towels. All hand sinks had soap.
  7. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent, rinse and chlorine. Concentration was at 100ppm. Glasswasher detergent jug was empty at the time, operator was aware and will be replacing the jug. Iodine concentration was at 50ppm and operator was asked to reduce concentration to 12.5-25ppm. Both iodine and chlorine test strips were present. A two compartment and a separate one compartment sink were present in the dishwashing area. Both were unavailable for testing due to repairs. Please provide detergent and sanitizer for the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink by the ice machine was missing paper towels. Operator will be placing a roll in the dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water pressure was low for one of the male washroom hand sinks. Please ensure there is adequate hot and cold water available for the hand sinks. Please double check all washroom hand sinks for temperature and pressure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The produce walk in cooler condenser hose was sitting on top of the stainless steel shelf. Extend the hose and lead it into a pail on the floor to prevent cross contamination. Minor cleaning required in the produce walk in cooler floor especially the corners.

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