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El Taco

306 Victoria St Nelson BC V1L 4K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

El Taco has been inspected 15 times by Interior Health Authority since February 5, 2014. The most recent inspection, on December 17, 2025, found no infractions.

10 of 15 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, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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 June 1, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on July 26, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 1, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 1, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on July 10, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior Health Authority, 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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large cooler in or adjacent to public eating area was 12 degrees Celsius.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine detected in dishwasher, though there is a chlorine sanitizer bottle connected.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): High touch surfaces in kitchen were visible soiled with food particles, potential bacteria bearing materials and oils and need more frequent wiping to prevent cross contamination with ready to eat food.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fly control measures needed.
      • F2.2C The premises must be maintained free of pests.
  11. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A large number of flies were observed through out the restaurant. Numbers can be reduced by frequent cleansing of surfaces, rotation and removal of garbage and compost, and/or pest control services.
  12. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Beans and sides must be kept above 60 degrees or heated to 74 degrees from storage at 4 degrees.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Improved fly control needed. Recommend traps and see sanitation comment below.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Serving area surfaces need more frequent cleansing to remove filth and attractants to flies. Garbage containers need to be cleaned as well as frequent garbage removal. Dumpster should be emptied and sanitized at least weekly to disrupt reproductive cycle.
  13. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of mice feces found in the upstairs dry storage area. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the dry storage area as discussed with the owner, Gill: 1. Have shelving at least 15cm (6 inches) off the ground. 2. Place all non-food products in a separate room and discard any unused boxes and/or equipment. 3. Place all food products with plastic and/or paper packaging into containers with tight-fitting lids. 4. Thoroughly clean and sanitize the floor where droppings were observed. This has continued to be a repeat infraction for this establishment and the aforementioned steps are required for the premises to prevent the harbourage of pests and to be protected against the entry of pests.
      • 7.1 - The premises must be maintained free of pests.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Evidence of mice feces found in the upstairs dry storage area. Mice are carriers of diseases that could be transferred to the public, therefore: 1. Discard the loose insulation behind the fridge as this is a harbourage area for the mice. 2. Ensure all traps are inspected at the beginning and the end of each day. 3. Ensure all pest entry points are adequately sealed. This has continued to be a repeat infraction for this establishment and the aforementioned steps are required for the premises to prevent the harbourage of pests and to be protected against the entry of pests.
      • 14.11 - The premises must be maintained to prevent harbourage of pests.
      • 14.12 - The premises must be protected against entry of pests.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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