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Bodega Tapas Bar by Sabor

916 103A Street SW Edmonton AB T6W 2P6 · 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 October 18, 2023. The most recent inspection, on February 27, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on February 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on February 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on February 13, 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?

  • 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 5 times across 3 separate inspections, most recently on February 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wiping cloths were observed left on cutting boards and food‑contact counters. The operator was instructed to keep wiping cloths immersed in sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was observed throughout the food‑handling area. The operator was instructed to prepare sanitizer and use it as required to ensure proper cleaning and food safety practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member’s water bottle was observed stored on a cutting board. The operator was instructed that personal items are not to be stored in any food‑handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Wrapped bacon was measured at 32.2 °C while left uncovered above the oven. The operator was instructed that foods must not be kept in the temperature danger zone and must be maintained at 4 °C or colder for cold holding or 60 °C or hotter for hot holding to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces requiring refrigeration were measured at 26 °C in the kitchen. The operator was instructed to prepare an ice bath and place the sauce bottles inside to maintain proper cold‑holding temperatures, and to keep the sauces in the cooler when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meatballs with gravy stored in the hot-holding unit were measured at 16 °C. Operator had placed the meatballs directly from the cooler into the hot-holding unit without performing the required reheating step. The operator was advised that all previously cooked foods must be reheated to 74 °C before being transferred to a hot-holding unit, and that such equipment is designed only to maintain food at 60 °C or higher, not to heat or cook food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were found expired (EXP: June 10, 2025). The operator was instructed to obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located beside the dishwasher was observed to contain dishes and access to the sink was obstructed by a dish cart. The operator was advised that handwashing sinks must remain accessible and unobstructed at all times.
    • 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 back exterior door, indicating a gap that could serve as a potential entry point for pests. The operator was instructed to correct the issue.
    • 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?
      • The back exterior door was observed propped open. The kitchen manager stated it was kept open to allow staff to exit and re‑enter. The PHI instructed the operator to discontinue this practice, as propped exterior doors create a potential entry point for pests and compromise facility sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both ovens were observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required cleaning: the kitchen ceiling, the walk‑in cooler ceiling, the walls near the oven, and the green metal shelving unit where dust and dried food splashes were observed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk foods (sugar/tea/etc.) were observed in the storage room.- All foods must be protected from possible contamination while in storage. Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored in the foods with the handles in contact with the foods.- Store the dispensers out of the foods or in proper holders. Corrected
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: dust accumulation observed on the walls by the oven, dust and dried food splashes on the wall behind green metal shelving unit, black buildup noted on areas of the baseboards in the kitchen, the floor below the ovens has food particle accumulation and heavy grease accumulation noted on the side of the grill
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no pre-made sanitizer solution was available.Prepare sanitizer solutions prior to starting any food handling activities and return the cloths to the solutions after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed written cleaning schedules are not available.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no pre-made sanitizer solution was available.Prepare sanitizer solutions prior to starting any food handling activities and return the cloths to the solutions after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottles of dressings are being left out on the counter.Store high risk perishable foods at <4C or >60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 0 ppm sanitizer detected in the sanitizer solution that staff prepared. It was noted that a container of Cutlery Pre-Soak was hooked up to the automatic dispenser sanitizer line instead of sanitizer.- Ensure the correct chemicals are being used and that the sanitizer strength is being tested on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Containers/utensils noted in the handwash sink basins.- Designated handwash sinks are to be used solely for handwashing purposes only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers are stored with the handle in contact with the foods.- Store the dispensers out of the foods or in such a manner that the handle does not contact the foods.2. Black buildup noted in the cuts and grooves of the white cutting board (bar counter).- Scrub with a steel wool brush to remove buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed written cleaning schedules are not available.

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