Bodega Tapas Bar by Sabor
12417 Stony Plain Road NW Edmonton AB T5N 3N3 · Food - General
4 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared.Ensure sanitizer is always made before operating.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Portable AC unit was being stored in the kitchen. It is only used in the summer time. The exhaust hose, which was dirty was resting on the chest freezer.Please move this AC unit as it is currently not being used. Before using it again, ensure all parts are clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat stored above greens. Ensure raw meat is stored separate and away from other foods to protect it from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods (ie. raw shrimp, meatballs, etc.) were thawing at room temperature. THey were still frozen.Ensure high risk foods are not thawing at room temperature. Thawing methods including: in a cooler at 4C or less; fully submerged under cold running water; microwaved and then cooked immediately afterwards; cooked from frozen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink had multiple items stored inside of it. There was no paper towel at the hand sink.Ensure the hand sink is only used for hand washing. Even though it's a large one compartment sink, do not store any items inside of it or use it for anything besides washing hands.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- - Monthly pest control records were not available onsite for review.- THere is a gap on exterior door at the bottom of the stairs which make it easy for pests to gain entry.Please have monthly pest control records available upon request.Install weatherstripping on doors that lead to the outside or keep kitchen doors closed and install weatherstripping on these doors to prevent easy access for pests.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Staff said the paper towel dispenser was broken.Please ensure the dispenser is fixed so the paper towel roll can be stored here. The paper towel roll is protected from contamination stored inside the dispenser
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Two bits holding various utensils were noted to have food debris buildup.- Mini freezer on the prep line has a rubber seal that is falling off.Please clean these bins and any utensils that are visibly dirty. Repair the mini freezer seal - do not use tape as it is not easily cleanable or durable.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Ceiling and walls at the back of the kitchen and leading along to the walk-in cooler are dirty, very discolored. Certain walls behind the exhaust canopy and the ventilation leading to outside have a layer of brown on them.Please clean the ceiling and walls.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- FEB 18, 2025;The glasswasher still measured at 0pppm of chlorine after several cycles. Ensure glassware are sanitized in 100ppm of bleach solution in the dishwashing sink for at least 2 minutes glasswasher. Continue this until the glasswasher can maintain 100ppm of chlorine at the end of the cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution in the bucket was measured at 50ppm of quats. Sanitizer was replaced during inspection.Ensure sanitizer is replaced every 2 hours or when visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The first prep cooler close to the chest freezer at the wall was measured 13C. The thermometer in the cooler was in disrepair, temperature records were not measured for the day, food had been in the cooler since the previous day, internal temperature of the high- risk food in the cooler was at 13C. Food was discarded during inspection.2. Hot food was found on the stove with no heat. Temperature was above 60C. Staff indicated food is reheated for service, food was moved to the stove on low heat.Ensure high risk food under refrigeration is maintained below 4C.Ensure hot holding is done right . Maintain high food above 60C or below 4C. Not at room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher and the glasswasher was measured at 0pppm of chlorine after several cycles. Technician was contacted during inspection.Ensure dishes and utensils are sanitized in 100ppm of bleach solution in the dishwashing sink for at least 2 minutes, after running them through the dishwasher and glasswasher. Continue this until the glasswasher and dishwasher can maintain 100ppm of chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The first prep cooler close to the chest freezer at the wall was measured 13C. Ensure cooler is not used for food high risk food storage until temperature can be maintained below 4C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The designated handwashing sink was obstructed as it was being used for thawing food. Please note that hand sinks should solely serve the purpose of handwashing and not be utilized for any other tasks.- The staff promptly removed the thawed food product and stored it in the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding violation:The hand sink is continuously running water even when both taps are turned off.Required action: Repair the hand sink so the water is off when the taps are turned off.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding violation:Lights are uncovered in the kitchen area/ walk in cooler area.Require action: Ensure lights are shatterproof and have proper documentation of this or cover the lights.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Under the dish washer needs thorough cleaning. Operator should ensure regularly cleaning of hard-to -reach areas in the kitchen especially under the dish washer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?