Skip to content
Loading map…

Bodega Tapas Bar by Sabor

210 - 410 Baseline Road Sherwood Park AB T8H 2A7 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine showing since of build up of debris inside. Empty ice machine, clean/ sanitize then refill.meat slicer not adequately cleaned and sanitized. Slicer taken apart and cleaned during inspection.
  2. Monitoring 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)?
      • Bar glasswasher was not drawing sanitizer. Repair required. Use the main dishwasher for all glassware until repair is completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kruger soap dispenser in salad per area not functional. corrected at time of inspection.Hand towel dispenser was empty located next to the glasswasher. Corrected at the time of inspection.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Provide covers for all garbage receptacles located in kitchen.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Discontinue practice of storing food containers on top of food prep table, especially when prep activities are active during times where lids have been removed from prep table covers.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Provide covers for all garbage receptacles located in kitchen.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was being dispensed at a chlorine residual greater than 200 ppm.Ensure sanitizer solution is 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon items were stored directly adjacent to salad lettuce in the prep cooler. Ensure items are stored separately to avoid risk of contamination of ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored in bulk food containers. Use scoops with a handle and store in a way so that they do not contaminate bulk foods. 2. A box of Brussel sprouts were stored on the floor of the walk-in cooler. Ensure all food items are stored off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of food debris on the guard of the meat and cheese slicer. Ensure slicer is properly dismantled, cleaned and sanitized routinely. 2. The two small freezers OutFront still had their plastic wrap. Remove wrap so that items can be cleaned properly.
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member on the premises was a holder of a food safety training certificate while 5+ workers were on-site. Please ensure a supervisory or manager on-site is a holder of a food safety training certificate while 5+ workers are on-site.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A spoon was stored in a container full of spice mix. A staff member was notified and the spoon was removed. Please ensure spoons or scoops are stored outside of bulk spice containers or stored in such a way that the handle does not contact the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing sanitizer was unlabeled. Please ensure all spray bottles are clearly labelled with their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was dispensing 0ppm chlorine. A staff member was notified and the sanitizer supply was replenished. Please ensure dish/glass washers are consistently dispensing at least 100ppm chlorine.
    • 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?
      • Pest control records were not available on-site for review. Please retain pest records on the premises so they are available for review upon request.
    • 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?
      • Expired permit was displayed. Please display a valid food permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member on the premises was a holder of a food safety training certificate while 5+ workers were on-site. Please ensure a supervisory or manager on-site is a holder of a food safety training certificate while 5+ workers are on-site.