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El Super Taco

103 - 2201 Box Springs Boulevard NW Medicine Hat AB T1C 0C8 · Food - General

Official record from Alberta →

Inspection summary

El Super Taco has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on August 12, 2026, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on August 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 27, 2024. 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?

  • 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 4 times across 4 separate inspections, most recently on August 12, 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.

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator compartment of the Hisense unit is not equipped with a thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fluorescent lamp near the deep fryer is burned out.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator compartment of the Hisense unit is not equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Genesis' 20L container of "Ultra Wash" warewash detergent supplying the *dishwasher is empty; this item is not in stock in the establishment. Please ensure this situation is addressed and corrected immediately/today. *("Manufactured By CMA Dishmachines//Model No. C-2//Serial No. 195268")
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A fluorescent lamp near the deep fryer is burned out.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach spray bottles were unlabeled, but the operator promptly labeled them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the handwash sink next to the dishwasher, but the operator promptly replaced it.
    • 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 ventilation system is due for professional maintenance.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were scoops inside the containers of rice, flour, and sugar. The handles were touching the food which can lead to cross contamination. The operator immediately removed them.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing bleach solution, used for sanitizing surfaces, had no label. The operator promptly labeled the bottle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no written sanitation procedures or records available at the restaurant. A written procedure is required to ensure safe and sanitary operations
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing chemical sanitizer (chlorine). The operator stated that it is due to the chemical supply is nearly depleted and will be refilled today.The operator was asked to use the 3-sink method to manually wash dishes until the dishwasher is functioning properly.
    • 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?
      • The permit on display is not up to date. The operator found the digital copy and indicated that they would print and display the up to date permit.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets not available for wiping rags
    • 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?
      • Small gap observed under back doorAction: ensure weather stripping is in good repair along bottom of door, to prevent entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Domestic upright freezer has thick layer of ice insideAction: Owner will defrost unit to remove built up ice

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