Sabores Mexican Cuisine
11237 30 Street SW Calgary AB T2W 4N5 · Food - General
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)?