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Don Taco

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

4 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.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat solution in bucket where utensils were store was too strong and not food safe. Concentration was measured above 400 ppm. - Quat sanitizer solution must be prepared at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The water volume and the set temperature in the sous vide container/bath were inadequate. High risk food containers were only about 3/4 submerged in water and temperature was set to 74 Celsius. But internal temperatures were measured between at approximately 60 degrees Celsius. - All cooked high-risk foods must be rapidly reheated to 74 degrees Celsius. Do not fill 1 liter container above the water line or use a different method to reheat the entire food container to 74C.2) Temperature of high-risk foods items in the prep cooler were measured between 6.7-7 Degrees Celsius. - All foods under refrigeration must be stored at 4 C or less at all times. Service the cooler if it cannot maintain foods at 4C. 3) A piece of cooked fish was left out in room temperature. Internal temperature was measured at 30C. - All high-risk foods must be stored at a temperature of 4C or less or above 60 C at all times. - Discarded.