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El Taco Loco

108 - 7 Tri Leisure Way Spruce Grove AB T7X 0T3 · Food - General

Official record from Alberta →

Inspection summary

El Taco Loco has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on January 19, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on August 14, 2024. 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 3 times across 2 separate inspections, most recently on August 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 6 separate inspections, most recently on May 12, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 5 times across 3 separate inspections, most recently on August 14, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on December 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -one of the kitchen hand sinks was obstructed by beer kegs. The other sink was missing paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -some areas of the kitchen were dirty and disorganized. A speaker was dirty and sitting on the food prep table
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Still required:The ceviche preparation procedures were still not present.Corrected:The lime juice test strips were present with comparison chart
  5. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Still required:The ceviche preparation procedures were still not present.Corrected:The lime juice test strips were present with comparison chart
  6. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Some attention was given to the Ceviche preparation and monitoring process. The cook present was able to clearly and confidently describe the process.Requiring attention still:-The pH strips were present but the comparison chart, direction, and what the strips indicated was missing. Please have this comparison chart and instructions present.-Written procedures for the preparation of Ceviche were not present. Please have these
  7. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Deficiency-Test strips for monitoring lime pH are required-Written procedures for preparing the high-risk raw ceviche is required
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The pH for the shrimp in the shrimp tower, ceviche bowl, and aguachile are not being regularly tested. Ensure that the raw shrimp is marinated for at least 30 minutes and that the pH measured is 4.6 or lower.A note was added to each menu indicated that the 3 menu options listed above contain raw food items.A pH testing log will be created to ensure that the shrimp is marinated for at least 30 minutes and regularly pH testing is completed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler located across from the dishwasher did not have a thermometer for temperature verification. Replace the missing thermometer and ensure all coolers have a thermometer for temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed using a wash, rinse, sanitize procedure until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink located by the front of the kitchen did not have paper towels. The paper towel dispenser was immediately restocked upon request. Ensure adequate soap and paper towels are available for proper handwashing.
    • 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 posted food handling permit was expired. Ensure a valid and up-to-date food handling permit is displayed.
    • 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 baseboard located beneath the front hand sink in the kitchen was falling off. Repair the baseboard and ensure the surface is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • This violation has been carried over from the previous inspection:The prep cooler cutting boards have deep marks and are no longer easy to clean. One of the wooden cutting boards is cracked, and no longer smooth, non porous and easy to clean. Replace or repair cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris spillage and build up was observed under the 3-compartment sink. Clean the above mentioned area.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cutting boards have deep marks and are no longer easy to clean. One of the wooden cutting boards is cracked, and no longer smooth, non porous and easy to clean. Replace or repair cutting boards.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared at the time of the inspection.Ensure that Sanitizer is always prepared, and cleaning cloths are stored in the sanitizer solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ceviche is available on menu without food safety plan, or critical control points. Inspector to help develop recipe for safe Ceviche
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed under warm running water. Food was still frozen and water was replaced with cold running water. Food is only to be thawed the following ways:- Under Constant Cold Running Water. - In the Refrigerator.- In the Microwave.- In the Oven as Part of the Cooking Procedure with Extra Time Added for Thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Lime prep cooler measured 14 degrees Celsius. Do not store any items other than uncut Limes in this cooler. All perishable items in the cooler were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine sanitizer. Facility to manually sanitize all dishes and utensils until dishwasher produced 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher still had its plastic wrap present.Remove plastic wrap so that surface is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cutting boards have deep marks and are no longer easy to clean. One of the wooden cutting boards is cracked, and no longer smooth, non porous and easy to clean. Replace or repair cutting boards.

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