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El Taco Loco - STH-260

S11 T11 R17 W4 Taber AB T1G2E1 · Food - Mobile Vendor

12 inspections

  1. 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.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. 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.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not present. Please obtain a probe thermometer to use for monitoring of food display temperatures and reheating temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator did not have hand soap on site during inspection. They informed the inspector that they would use dish soap for handwashing for the time being. Please obtain hand soap in a proper dispenser and ensure it is present during operation so that staff can wash hands frequently and effectively.Follow-up will occur within 24 hours.
  12. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not present. Please obtain a probe thermometer to use for monitoring of food display temperatures and reheating temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of sour cream and a large serving tray of pico de gallo were on the service counter. The temperature of the sour cream was measured at 11 degrees C. Operator informed inspector that they scoop toppings from the containers as tacos are being served. Operator placed these items in the cooler at the request of the inspector. Operator informed inspector that they will obtain smaller containers for serving toppings so that less product needs to be taken out of the cooler. Please ensure any potentially hazardous foods are refrigerated until needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator did not have hand soap on site during inspection. They informed the inspector that they would use dish soap for handwashing for the time being. Please obtain hand soap in a proper dispenser and ensure it is present during operation so that staff can wash hands frequently and effectively.Follow-up will occur within 24 hours.