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Bodega Tapas Bar by Sabor

101 - 10314 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Bodega Tapas Bar by Sabor has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on August 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 once on August 5, 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 temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6, 2026. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management 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?
      • The food handling permit displayed was expired. Please ensure that a current and valid food handling permit is displayed in public view as soon as possible.
  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection, the sanitizer used in the mechanical dishwasher was observed at 0 ppm and was therefore not working effectively to sanitize dishes. Because this poses a food safety risk, as harmful pathogens will not be inactivated effectively in this type of dishwasher without chlorine sanitizer at a concentration of at least 100 ppm, the operator was directed to switch to serving food to clients with disposable plates and utensils only, using manual dishwashing procedures only for utensils and equipment used for food preparation.Please fix the commercial dishwasher as soon as possible to continue to use reusable dishes and utensils, such as by contacting a commercial dishwasher technician.
    • 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?
      • The food handling permit displayed was expired. Please ensure that a current and valid food handling permit is displayed in public view as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • While the facility was overall clean, a few small walls and ceiling areas were not visibly clean. Please ensure to keep all areas of the facility in good repair and in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed stored directly on the floor of the walk-in cooler. All food must be stored at least 6 inches off the floor to prevent contamination and to allow for effective cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulation of dust was observed on the fan grill of the walk-in cooler. Conduct thorough cleaning of the affected area to maintain sanitary conditions and proper air circulation.2. Biofilm (slime) buildup was observed on the inner surfaces of the ice machine. Immediately conduct thorough cleaning and sanitization of the ice machine or discontinue use until it has been properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A frayed strainer was observed; however, directive was given to remove the strainer from use, and this was complied with during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust was observed on sections of the kitchen ceiling.Conduct thorough cleaning of the affected ceiling areas to restore and maintain sanitary conditions.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers required for any bar coolers holding high risk food items (cut limes/lemons, dairy products, etc).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in bar needs to be in a paper towel dispenser or paper towel holder.

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