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Sabor

109 - 10220 103 Street NW Edmonton AB T5J 4A1 · Food - General

Official record from Alberta →

Inspection summary

Sabor has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on May 15, 2026, found no infractions.

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

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.

  • 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 across 2 separate inspections, most recently on October 3, 2024. 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 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 once on May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on May 20, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 lights in the prep room are missing covers. Ensure light covers are replaced or replace bulbs with shatter proof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The cutting board/prep surface of the prep cooler in the kitchen was in disrepair.Ensure board is replaced and maintained in a sanitary manner at all times.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooling procedures were not done safely. Food at 31C was observed in the prep cooler, bucket of soup was seen on the counter in the prep room. Rice in the top of the prep cooler was at different temperatures between 5-9C using a probe thermometer. Ensure food is cooled safely from60°C to 20°C within 2 hours, and then to 4°C or colder within a further 4 hours by using any of the indicated methods;1. Use an ice bath2. Ice wand and stir frequently3. Portion food into shallow metal containers- Some of the prep coolers were missing thermometers. Thermometer was replaced during inspection.
    • 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 lights in the prep room are missing covers. Ensure light covers are replaced or replace bulbs with shatter proof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The cutting board/prep surface of the prep cooler in the kitchen was in disrepair.Ensure board is replaced and maintained in a sanitary manner at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature glasswasher at the bar was measured at 0ppm of chlorine. Sanitizer was present in the jug just not reflecting at the end of the cycle. The glassware in the machine should and all other glassware used for the day should be washed in the kitchen dishwasher until sanitizer can be detected. Ensure lines are checked for flow and sanitizer can be measured at 100ppm of chlorine.
  4. Monitoring 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?
      • The paper towel dispenser of the handsink in the cook line was empty.Ensure handsink is fully equipped at all times.
  5. Demand Inspection

    1 infraction

    • 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?
      • Mice droppings were noted on floor corners in the dry storage room area.- Use bleach solution to clean up all mice droppings.- Identify potential entry points (holes on walls/floor) and have them seal to prevent pest entry.- Remove unused items from the facility that create harborage sites for pest.- Ensure all exit doors to the facility have proper weather stripping to prevent pest entry.- Store all open foods in pest proof containers with tightfitting covers to prevent pest contamination.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was present at the 2 bar handwashing sinks.The handwashing sinks were immediately stoked with paper towel during inspection.
    • 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?
      • Mice droppings were noted on floor corners in the dry storage room area.- Use bleach solution to clean up all mice droppings.- Identify potential entry points (holes on walls/floor) and have them seal to prevent pest entry.- Remove unused items from the facility that create harborage sites for pest.- Ensure all exit doors to the facility have proper weather stripping to prevent pest entry.- Store all open foods in pest proof containers with tightfitting covers to prevent pest contamination.

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