Sabores Mexican Cuisine
11237 30 Street SW Calgary AB T2W 4N5 · Food - General
Inspection summary
Sabores Mexican Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on February 9, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.
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.
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 January 23, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on April 17, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 April 17, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on March 26, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 once on January 23, 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?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork was found left at room temperature in a pot with a lid on, measuring 50°C at the time of inspection. Staff confirmed that the product was in the process of cooling and would then be transferred to small, food‑grade pails for storage in the cooler. Proper cooling methods were reviewed with staff, and correction was made on site.Rice was observed soaking in water at room temperature. Staff were instructed that rice to be soaked under refrigeration to ensure proper temperature control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One light fixture in the back kitchen was missing a shatterproof cover. Please install an appropriate cover to prevent potential physical contamination.Shelving in the back portion of the kitchen was constructed of unfinished/raw wood, which is an absorbent material. Please resurface or paint the shelving so that the surfaces are smooth, non‑absorbent, and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on packaged chicken soup located in front glass door freezer.Provide labels on packaged food to indicate name of the product, source (business name and contact info), date of packaging, storage conditions (keep frozen/keep refrigerated), ingredients list.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in one spray bottle located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
0 infractions
- 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?
- Hand washing sink located in front prep area was blocked with a cooking pot kept on sink basin.Requirement:Ensure that hand washing sink is available for use all the time , it must not be blocked.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean cooking pot was stored on hand washing sink basin located in front prep area.Requirement:Store clean utensils in sanitary way on clean surface not on hand washing basin.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's bag and jacket were stored on boxes containing food in back storage area.Requirement: Store personal and miscellaneous items separately from food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser was empty located at hand washing sink in front prep area.b) Access to hand washing sink located in back prep area was blocked with a big bin kept on milk crate in front of sink.Requirement:a) Provide paper towels in the dispenser.b) Ensure that access to hand washing sink is not blocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?