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Bodega Tapas by Sabor

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

Official record from Alberta →

Inspection summary

Bodega Tapas by Sabor has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 14, 2025. The most recent inspection, on August 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on March 14, 2025. 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 once on March 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 10 times across 3 separate inspections, most recently on June 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Cold water was turned off for kitchen hand sink.2. Empty milk jug was placed directly inside kitchen hand sink, blocking access
  2. 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.
  3. 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.
  4. 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.
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