Bon Sushi
1283 3 Avenue S Lethbridge AB T1J 0K0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ensure sink is kept open and free for use at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning under equipment needed.Clutter in kitchen hinders cleaning.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Existing permit expired July31, 2025.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution not mixed.Ensure sanitize solution is available all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure the 3rd sink is available for diswashing and sanitiation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A disinfection solution of a minimum 200ppm chlorine in either a bucket or spray bottle must be available at all times the restaurant is operating.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three-sink manual dishwashing was not being used as the third sink had a rack over it for drying dishes.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a fair amount of clutter though out the premises making cleaning difficult.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions