Skip to content
Loading map…

El Taco Loco Kitchen & Pizzeria

301 7 Avenue E Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

El Taco Loco Kitchen & Pizzeria has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on March 31, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on May 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 31, 2023. 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?

  • 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 4 times across 3 separate inspections, most recently on November 7, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 across 2 separate inspections, most recently on June 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Paper towel dispenser in downstairs bathroom was jammed and not dispensing paper towel. Please fix and provide paper towel at all times at the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mouse poison found in downstairs room. Discussed not using poison in the food facility to prevent contamination of product and surfaces.Ensure the walk in cooler's thermometer is returned to unit.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the freezer were being covered with black and white garbage bags. Discussed that garbage bags are not food grade.Discussed covering foods with lids, plastic wrap or in ziploc bags.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required underneath the deep fryer.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of liquid mix in the hopper of the soft serve ice cream machine was 10.8 degrees C (measured with a probe thermometer). Please adjust the temperature of the machine to ensure the product is maintained at a temperature of 4 degrees C or lower. The ice cream mix should be discarded if it is above 4 degrees C for more than 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food in the walk-in cooler was measured at 5.1 degrees C. Please ensure the temperature of the walk-in cooler is maintained at or below 4 degrees C and move any high-risk foods to a suitable location if appropriate temperature cannot be maintained. The operator has been keeping the door closed and maintaining a temperature monitoring checklist for the walk-in cooler. Please continue to check the temperature of the cooler and record temperatures regularly.
  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the ground meat in the walk-in freezer was being stored in 4" pipes labelled "PVC Sewer Pipe". The pipe was in new and clean condition but is not suitable for storing food as it is not made of food-grade material.The operator agreed to discard the pipe and obtain new containers for storing the ground meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The door to the walk-in cooler was open at the beginning of the inspection. The temperature of food in the walk-in cooler was measured at 7.1 degrees C. Please ensure the temperature of the walk-in cooler is maintained at or below 4 degrees C and move any high-risk foods to a suitable location if appropriate temperature cannot be maintained. Please also check the temperature of the cooler regularly and record temperatures daily at minimum.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink was covered with a dish towel. The paper towel dispenser was empty. At the request of the inspector, the operator uncovered the soap dispenser and refilled the paper towel dispenser. Please continue to ensure that the hand washing sink and supplies remain accessible and fully stocked.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A jacket was hung over the fire extinguisher. At the request of the inspector, the operator removed the jacket. Please ensure the fire extinguisher remains accessible.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of the inspection. Please obtain a probe thermometer and ensure it is available for monitoring food temperatures.
    • 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?
      • A pest control record was not available at the time of the inspection. Operator advised inspector that the record was offsite and could be emailed to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning record was not available at the time of the inspection. Operator advised inspector that the record was offsite and could be emailed to the inspector.

Nearby inspected facilities

Own this business? Add a badge to your website