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Bodega Tapas by Sabor

2202 4 Street SW Calgary AB T2S 0H3 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in meat slicer arm and canopy hood. Cleaned immediately after inspection.
  2. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the drawer coolers had food debris/soil accumulation.Clean the inside of the drawer coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall underneath and behind equipment on the cookline had grease, soil, and food debris accumulation.Clean the floor and walls in the cookline area.
  3. Demand Inspection

    12 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer coolers were not initially plugged in and therefore unable to be verified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sink.Obtain two well-fitting drain plugs for the two compartment dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was one area of unfinished floor by the hatch door to the basement.Finish the area of unfinished floor. Ensure it is smooth, easy to clean, non-absorbent to moisture, and constructed of materials intended for the purpose.
    • 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 shelf under the bar hand wash sink was soiled. The shelf was also rusted.Replace or refinish the shelf. Ensure it is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease interceptor logs indicate that the last time the interceptors were serviced was July 2024. At that time, one interceptor was 80% full and the other was 40% full.Have the interceptors cleaned/serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights and light covers were missing in the kitchen.Replace missing lighting. Ensure all lights are either constructed to prevent breakage or fitted with covers to protect from physical contamination in the case of breakage.
    • 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 cold water tap on the east two compartment sink was not functional.Repair the cold water tap on the east two compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a missing ceiling tile in the area by the door to the walk-in cooler.- There was a missing wall panel above the area by the dishwasher.Replace missing ceiling tile and wall panel. Ensure the areas are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the drawer coolers had food debris/soil accumulation.Clean the inside of the drawer coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of the east grease interceptor had grease accumulation. Clean the exterior of the grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall underneath and behind equipment on the cookline, the floor under the east two compartment sink, and the floor in the dish pit had grease, soil, and food debris accumulation.Clean the floor and walls in the cookline area, the floor under the east two compartment sink, and the floor in the dish pit area.