9929 109 Street NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 août 2026
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.
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.
The kitchen exhaust system and hood are overdue for cleaning. , , Ensure the exhaust system and hood are professionally cleaned.
BOM Hot Pot & Sushi se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 589 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 août 2026, 464 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Petro-Canada - Food Store
DOWNTOWN
Ce restaurant a été inspecté 6 fois depuis le 13 mai 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
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.
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.
The kitchen exhaust system and hood are overdue for cleaning. , , Ensure the exhaust system and hood are professionally cleaned.
2 infractions
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.
The kitchen exhaust system and hood are overdue for cleaning. , , Ensure the exhaust system and hood are professionally cleaned.
1 infraction
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.
4 infractions
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.
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.
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.
1 infraction
One paper towel dispenser by the front prep kitchen (attached room) was empty. Please restock with paper towels. All hand sinks had soap.
4 infractions
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.
One hand sink by the ice machine was missing paper towels. Operator will be placing a roll in the dispenser. , ,
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.
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.
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.