109 - 10220 103 Street NW · DOWNTOWN
Sabor is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since October 3, 2024, with 2 in compliance, 3 not in compliance, and 0 closures on record.
- The lights in the prep room are missing covers. Ensure light covers are replaced or replace bulbs with shatter proof bulbs.
- 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.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
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 bath, 2. Ice wand and stir frequently, 3. Portion food into shallow metal containers, , , , - Some of the prep coolers were missing thermometers. Thermometer was replaced during inspection.
- The lights in the prep room are missing covers. Ensure light covers are replaced or replace bulbs with shatter proof bulbs.
- 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.
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.
The paper towel dispenser of the handsink in the cook line was empty., , Ensure handsink is fully equipped at all times.
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.,