2731 182 Street SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 8, 2026
Not in Compliance0 ppm sanitizer detected in the solutions that wiping cloths are immersed in. The automatic chemical dispenser is not working properly., - Have staff manually prepare the sanitizer solutions and test to ensure they are at the correct strength.
May 8 2026:, Still some cleaning of the cook line equipment, wall behind the equipment, the exhaust hood canopy adn top of the grease trap, , April 23, 2026:, The overall level of cleanliness of the kitchen is poor. Grease accumulation is noted on the exhaust hood filters and canopy, on shelving throughout, dried food splashes noted on the walls and on the floor under the dishwash sinks. and the top of the grease trap has grime buildup., - Cleaning is required.
Bento Kuma is in the KESWICK neighbourhood. KESWICK, Edmonton has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 21 (78%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since April 22, 2025, with 2 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
0 ppm sanitizer detected in the solutions that wiping cloths are immersed in. The automatic chemical dispenser is not working properly., - Have staff manually prepare the sanitizer solutions and test to ensure they are at the correct strength.
May 8 2026:, Still some cleaning of the cook line equipment, wall behind the equipment, the exhaust hood canopy adn top of the grease trap, , April 23, 2026:, The overall level of cleanliness of the kitchen is poor. Grease accumulation is noted on the exhaust hood filters and canopy, on shelving throughout, dried food splashes noted on the walls and on the floor under the dishwash sinks. and the top of the grease trap has grime buildup., - Cleaning is required.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Natural Moose
KESWICK
8 violations
Used wiping cloths are being left on surfaces and no readily available sanitizer solution was present in the food handling areas., -Prepare sanitizer solutions and immerse the wiping cloths in the solutions in between uses. Corrected
2 bags of raw pork left out at room temperature were measured at 15C. Staff informed that they were going to be cooking the meat., - Do not bring out high risk foods from the cooler until staff are ready to handle it. The meat was placed back into the cooler.
Staff beverages, cell phones stored on the shelf above the main food preparation counter., - All staff personal belongings are to be stored away from foods, food preparation surfaces, equipment etc.
Pest control documentation is not being maintained.
A countertop deep fryer is being used without proper ventilation., - The countertop deep fryer must be located under a commercial exhaust hood equipped with a fire suppression system. Relocate or discontinue using the equipment.
The front of the upright cooler and the bottom shelf in this cooler have a heavy buildup of dried food spills/splashes. Grease accumulation is noted on the cook line equipment, - Cleaning is required.
The overall level of cleanliness of the kitchen is poor. Grease accumulation is noted on the exhaust hood filters and canopy, on shelving throughout, dried food splashes noted on the walls and on the floor under the dishwash sinks. and the top of the grease trap has grime buildup., - Cleaning is required.
Written cleaning schedules are not available.
No violations
7 violations
Numerous used wiping cloths left on surfaces throughout the kitchen., - Return wiping cloths to the sanitizer solutions in between uses., - Ensure sanitizer solutions are located in easily accessible locations.
Two bags of raw beef thawing in a container of still water, external temperature measured at 4C. Corrected, - Thaw frozen foods under cold running water or in the cooler
Cooked meat and curry being hot held were measured at 45C and 41C., - Cooked high risk foods being hot held must be maintained at a temperature of greater than 60C. Staff were instructed to reheat the foods to a minimum 74C and then hot hold at greater than 60C. Corrected
Cooked eggs were left on the counter to cool at room temperature. Eggs relocated to the cooler., - Cool high-risk foods rapidly to a temperature of less than 4C. Proper procedures reviewed with the operator.
A large container of raw egg yolks left on the counter measured at 20C. Food discarded., - High risk perishable foods must be held at less than 4C or greater than 60C.
The high temperature dishwasher rinse temperature was measured at 65C (at the plate), needs to be at minimum 71C., - Manually sanitize all dishware at the dishwash sinks until the dishwasher rinse temperature measures at minimum 71C at the plate.
Bulk food dispensers stored with the handles in contact with the foods. Corrected, - Store dispensers in a holder or out of the bulk bins.
No violations