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Bodega Tapas Bar by Sabor

6509 112 Avenue NW Edmonton AB T5W 0P1 · Food - General

Official record from Alberta →

Inspection summary

Bodega Tapas Bar by Sabor has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on April 21, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 April 17, 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 once on July 30, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of roasted brussel sprouts, rice, saffron rice, bacon wrap, and egg tart were observed to be on the kitchen countertop and food carts. Products had recently been taken out to prepare for food service in the evening or recently cooked. Requested operator put all food products into the cooler until service starts and ensure high risk food products are not sitting at room temperature for any prolonged periods of time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips onsite were missing the colour indicator strip for the sanitizer concentrations and the expiry date. Please ensure new QUAT test strips are ordered and available onsite.
    • 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?
      • Light was observed coming through the bottom of the rear door of the kitchen that leads to the patio area. Please ensure weatherstripping is repaired/replaced to prevent the entry of pests.
    • 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 posted food handling permit was originally posted on corner wall on the opposite side of the washrooms and not easily visible to the public. Informed operator who relocated the permit to the front. Please ensure the food handling permit is posted in a location visible to the public.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The north washroom (closest to the dining area) hand sink was still in disrepair - cracked). One of the fluorescent light fixtures in the basement was not equipped with a protective cover.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth bucket in the cookline had no detectable sanitizer.Sanitizer spray bottle in the dishwasher area had no detectable sanitizer. CDI - refilled sanitizer spray bottle at the time of inspection. Instructed staff to change the sanitizer bucket more frequently.Action required: review sanitizing procedures. Ensure spray bottles and buckets are changed regularly so that they are effective.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk foods (cooked sausage, broth, cooked vegetables) were held at room temperature without monitoring of time or active processing. CDI - instructed staff to move foods to the cooler. Action required: -Use digital timers to monitor cooling times for cooked foods.-Use an ice bath or ice wand to rapidly cool foods.-Discontinue holding high-risk foods at room temperature when not actively being processed.
    • 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 hand sink for the kitchen area is not easily accessible (>10 steps away, must walk through dishwashing area). Action required: recommended installing a soap dispenser in the dishwashing area (at the 2-compartment sink). Install a designated hand sink in the cooking area if ever completing renovations. Monitor staff for proper handwashing - current setup does not encourage frequent handwashing.
    • 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?
      • An expired permit was posted on public display. Action required: post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard was used to line the walk-in cooler shelving. The cardboard was visibly dirty.Action required:-Conduct a deep clean of the walk-in cooler-Line cooler shelves with a material that is smooth, washable, & impervious to moisture

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