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Don Chava Tequeria

6 - 715 2 Street W Brooks AB T1R 1A9 · Food - General

Official record from Alberta →

Inspection summary

Don Chava Tequeria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on February 11, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 February 13, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler is operating at 7 degrees Celsius.*Refrigeration units must operate at 4 degrees Celsius or less. Maintain or repair refrigerator.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer is not available in the food establishment for front of house and kitchen use. *Ensure a food-grade non-rinse sanitizer solution is readily available at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An open can of tomato is stored in the walk-in-cooler with plastic wrap on top. Cilantro was stored in a black garbage bag in the cooler. Garbage bags can contain deodorizing chemicals that leach into food. Raw meat was stored above cooked meat in the walk-in cooler. Operator was instructed to move raw meat to the bottom shelf of the cooler rack.*Acidic canned foods must be transferred to a food-grade container after opening to protect against metals leaching into the food.*Store food in food-grade container or clear plastic.*Raw meat must be stored separate from cooked and ready-to-eat food to protect food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner solution in a spray bottle is not labelled.*Chemicals transferred to new containers must be labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food stored in hot holding was not reheated prior to serving and hot holding. Taco meats were unevenly heated, ranging 39 to 52 degrees Celsius. Cook was instructed to correct reheating the taco meats. More hot holding dishes were later observed: cooked chicken breast in broth, refried beans and rice, which had not been reheated. Cook was instructed to reheat these dishes.Shredded cheese for tacos was stored at room temperature. A sauce containing mayonnaise was stored at room temperature. Cook was instructed to move these to refrigeration.Line cooler ambient temperature measured 7.5 degrees Celsius. Pico de gallo in insert container measured an internal temperature of 7.8 degrees Celsius. Bar fridge is not equipped with a thermometer for temperature monitoring, and the fridge contains salsa and milk. *Previously cooked food must be reheated to a minimum of 74 degrees Celsius evenly throughout to ensure critical control point is met. *Foods containing eggs and dairy must remain refrigerated at 4 degrees Celsius or less.*Refrigeration units must operate at 4 degrees Celsius or less. Maintain or repair refrigerator.*Coolers must be equipped with thermometers to monitor refrigeration temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not operational. The restaurant is set up with another 2-compartment sink, but appropriate manual dishwashing methods are not implemented. Bleach is not available to sanitize dishes. A two-compartment sink is not sufficient to meet long-term dishwashing in a full-service restaurant. *Repair commercial dishwasher*Ensure consistent manual dishwashing is practiced in the interim where all dishes and utensils are fully immersed in bleach sanitizer for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The central sink in the kitchen is the two-compartment sink, which was not supplied with paper towel or soap in a dispenser. Paper towel was corrected during inspection. The staff bathroom sink was also not supplied with paper towel.*Hand sinks must be supplied with soap and paper towel in dispensers for convenient access.
  4. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Multiple food handlers are in the process of completing approved food handler training, reportedly.
    • 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 walk-in-cooler walls and ceiling are not in good repair. Paint is flaking on wood surfaces.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The top of a pop can was not clean.

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