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El Taco Loco - STH-260

S11 T11 R17 W4 Taber AB T1G 2E1 · Food - Mobile Vendor

Inspection summary

El Taco Loco - STH-260 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on July 22, 2026, found no infractions.

7 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 once on June 6, 2026. 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 once on July 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tomatos and lettuce bins were being kept in a non operational prep cooler. The operator moved both containers to the working cooler across from it and was instructed to only take items out as needed for a 2 hour period.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution of bleach measured at 0ppm. The operator prepared a fresh solution of bleach that measured at 100ppm.
  9. Monitoring Inspection

    0 infractions

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