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Don Taco

4121 4 Street NW Calgary AB T2K 1A3 · Food - General

Official record from Alberta →

Inspection summary

Don Taco has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on March 31, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times on March 25, 2026. 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Update - March 31, 2026: the operator purchased a splash guard and will be installing it***There is a food preparation table stored beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure it is retained onsite.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a food preparation table stored beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain the pest control records and ensure it is retained onsite.
    • 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 a water leak coming from underneath the three-compartment sink. Repair the water leak and ensure all plumbing components are maintained in good repair for safe and sanitary drainage of wastewater.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, grime and food debris in the following areas: - Behind the grill, on the floor, wall, and baseboards - Underneath the fryer - Underneath the three-compartment sink near the grease-trap The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle in the kitchen was unlabeled. - Label all chemicals to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***** RECURRENT VIOLATION*****1) The water temperature in the sous vide container/bath was inadequate. The internal temperature of high-risk foods such as cooked chicken, beef, rice in containers that were submerged in water were measured between 45-47 degrees Celsius. The internal temperatures the water was measured at 51 degrees Celsius. Although, the temperature on the device was set to 81 degrees Celsius. Operator advised that foods were placed in there for about 3.5-4 hours. - Alberta health services officer deemed the food unsafe as it was stored in the danger zone for 3.5 to 4 hours. The officer directed operator to discard the food. Operator refused to discard the food and noted that he won't discard it and will take it home to consume it. - All cooked high-risk foods must be rapidly reheated to 74 degrees Celsius. Do not use method to re-heat foods any longer. Use an alternative method such as using the large steam table or re-heat in the microwave.
    • 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?
      • 1) The facility has changed names, and it is no longer called Mikey's Taco shop and it is now called Don Taco. Operator has not updated the food handling permit and has been asked to submit a new food handling permit as soon as possible as the food handling permit is no longer accurate.
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