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Cerdo Tacos + Tequila

220 - 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General

Official record from Alberta →

Inspection summary

Cerdo Tacos + Tequila has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on September 3, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 July 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 3 separate inspections, most recently on August 6, 2024. 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 4 times across 2 separate inspections, most recently on July 31, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 5, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was noted to be leaking. Please repair the leak.
  3. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed. The operator displayed a valid food handling permit at a visible location during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bare dry wall was noted on one of the walls by the staircase. Please prime and paint the dry wall and ensure it is maintained in a clean and sanitary manner. 2. A bare wood pallet was being used a dishwasher base. Please ensure that all surfaces are made of smooth, easy-to-clean and moisture resistant material.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. These were removed during the inspection. Please ensure that all cleaning cloths are stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored besides produce and cheese. The operator moved raw meat during the inspection. The operator was further advised not to store raw meat with ready-to-eat food items. Please either store raw meats on the bottom shelf or in a designated area located away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were stored on the floor. Please be advised that all food items must be stored at least six inches above the floor. 2. Nonfood related items were noted to be stored with food relates items. Please designate an area to store nonfood related items which is located away from food related items. 3. Staff personal items were noted to be stored on prep counters. Please designate an area to store staff personal items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bare dry wall was noted on one of the walls by the staircase. Please prime and paint the dry wall and ensure it is maintained in a clean and sanitary manner. 2. A solid surface is not present between the staircase and food prep area. This may potentially lead to confirmation from walking on the stairs. Please install a solid surface.3. A bare wood pallet was being used a dishwasher base. Please ensure that all surfaces are made of smooth, easy-to-clean and moisture resistant material.4. It was noted that the facility was using induction plate for cooking food items. A ventilation system is not present in the facility. Please either install a ventilation system or cook all food items in the over. The operator agreed to use ovens for cooking purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Raw meat is being prepped on top of clean dishes. Please relocate clean dish storage area. Please do not store clean dishes underneath prep counters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    7 infractions

    • 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 in the bar area was not working. Operator corrected during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • *There was no cold water at the bar hand sink. Corrected during the inspection (the plumber had been out previously and had not turned on the cold water supply). Operator corrected during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Toilet paper holders were not installed. Discussed keeping rolls on the back of the toilet was not acceptable. They plan on getting fancy dispensers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *The doors for the washroom had not been installed. The door frames and doors were present. Corrected (pictures received).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *There was unfinished wood present for the upper walls over the food handling area. Discussed painting and finishing required. Corrected (pictures received).*There were unpainted angled balusters present between the food handling area and the open side of the stairs to the upper level. Corrected (pictures received).
    • 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 stairs to the upper level were unfinished wood. Corrected (pictures received).
    • 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 upper level finishes had not been completed. Discussed options for finishes that were needed for food storage.

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