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Bodega Tapas Bar by Sabor

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

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