916 103A Street SW · CASHMAN
Bodega Tapas Bar by Sabor is in the CASHMAN neighbourhood. CASHMAN, Edmonton has 11 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 26, 2026, there are 8 (73%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since February 19, 2025, with 4 passes and 0 closures on record.
Several wiping cloths were observed left on cutting boards and food‑contact counters. The operator was instructed to keep wiping cloths immersed in sanitizer when not in use.
No prepared sanitizer was observed throughout the food‑handling area. The operator was instructed to prepare sanitizer and use it as required to ensure proper cleaning and food safety practices.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Wrapped bacon was measured at 32.2 °C while left uncovered above the oven. The operator was instructed that foods must not be kept in the temperature danger zone and must be maintained at 4 °C or colder for cold holding or 60 °C or hotter for hot holding to prevent bacterial growth.
Sauces requiring refrigeration were measured at 26 °C in the kitchen. The operator was instructed to prepare an ice bath and place the sauce bottles inside to maintain proper cold‑holding temperatures, and to keep the sauces in the cooler when not in use.
Meatballs with gravy stored in the hot-holding unit were measured at 16 °C. Operator had placed the meatballs directly from the cooler into the hot-holding unit without performing the required reheating step. The operator was advised that all previously cooked foods must be reheated to 74 °C before being transferred to a hot-holding unit, and that such equipment is designed only to maintain food at 60 °C or higher, not to heat or cook food.
The handwashing sink located beside the dishwasher was observed to contain dishes and access to the sink was obstructed by a dish cart. The operator was advised that handwashing sinks must remain accessible and unobstructed at all times.
Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.
A staff member’s water bottle was observed stored on a cutting board. The operator was instructed that personal items are not to be stored in any food‑handling area.
Chlorine sanitizer test strips were found expired (EXP: June 10, 2025). The operator was instructed to obtain valid test strips.
Light was observed coming through the back exterior door, indicating a gap that could serve as a potential entry point for pests. The operator was instructed to correct the issue.
The back exterior door was observed propped open. The kitchen manager stated it was kept open to allow staff to exit and re‑enter. The PHI instructed the operator to discontinue this practice, as propped exterior doors create a potential entry point for pests and compromise facility sanitation.
Both ovens were observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
The following areas required cleaning: the kitchen ceiling, the walk‑in cooler ceiling, the walls near the oven, and the green metal shelving unit where dust and dried food splashes were observed.
Open bags of bulk foods (sugar/tea/etc.) were observed in the storage room., - All foods must be protected from possible contamination while in storage. Corrected
Bulk food dispensers are being stored in the foods with the handles in contact with the foods., - Store the dispensers out of the foods or in proper holders. Corrected
The following areas require cleaning: dust accumulation observed on the walls by the oven, dust and dried food splashes on the wall behind green metal shelving unit, black buildup noted on areas of the baseboards in the kitchen, the floor below the ovens has food particle accumulation and heavy grease accumulation noted on the side of the grill