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Marlo Tacos

10403 83 Avenue NW Edmonton AB T6E 2C6 · Food - General

Official record from Alberta →

Inspection summary

Marlo Tacos has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on September 10, 2026, recorded 1 infraction.

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

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.

  • 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 8 times across 5 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on September 10, 2026. For example: 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?

  • 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 3 times across 3 separate inspections, most recently on October 31, 2024. 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 October 31, 2024. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Expired Food Handling Permit posted. Please ensure a valid Food Handling Permit is posted and visible to the public.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was run a few times to reach sanitizing concentration. 0 ppm concentration appears to be noted for both dishwashers. Ensure dish machine is used once sanitizing temperature has been achieved. Manual dishwashing in place and disposable customer cups/plates as needed.
    • 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?
      • Expired Food Handling Permit posted. Please ensure a valid Food Handling Permit is posted and visible to the public.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher closest to the entrance to the kitchen was measured at 0ppm chlorine with chlorine/bleach test strips. Ensure the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Overfilling of food observed inside the hot holdings measured at 54C. -The sliced tomatoes observed stored under ice immersion, measured at 12C. Action taken:-Staff was instructed not to overfill the hot holdings. -Staff was instructed to put more ice in the ice tray so that the containers should be fully immersed in the ice. -Staff onsite corrected the violation, temperature of hot holding measured at 61C, and the temperature of sliced tomatoes observed at 4C after the violation correction.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine were acquired. Quats test papers are required since the facility is also using Quats sanitizer for surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "RE-occurring violation"-The handwashing sink in the kitchen was blocked with the empty containers.Action required:-Please ensure that the handwashing sink must be accessible and convenient to use at all times.-Staff onsite emptied the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling above the food preparation table looked blackish, dirty. However, staff confirmed that the ceiling was cleaned.Action required:-Please clean the indicated area with soap solution and water to remove all the deposited dirt marks. The dirt may fall on the food contact surface and can contaminate the food.
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The quats sanitizer solution was measured at 50ppm. Action taken:- Staff was instructed to prepare the 200 ppm Quats solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sliced tomatoes, lettuce were observed stored above an ice cubes tray measured at12C.2. Sliced onions were stored in the container placed at room temperature, measured at 21C.Action taken:1. Since it was around an hour the sliced tomatoes and other items were stored on ice cube tray, the items were not discarded. The staff was instructed to immediately change the ice and completely submerge the containers inside ice for the proper maintenance of temperature at 4C or below.2. Staff was instructed to immediately move the sliced onions into the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -The sanitizer's test paper did not have the reference paper to compare the color change. Action required:- Reference paper is required to monitor the strength of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwashing sink in the kitchen was blocked with the empty containers.Action required:-Please ensure that the handwashing sink must be accessible and convenient to use at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling above the food preparation area had dust accumulation.Action required:-Please clean the indicated area. The dirt may fall on the food contact surface and can contaminate the food.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being left out on surfaces in the food prep area and not being kept in sanitizer between uses. All used cleaning cloths must be stored in a container of approved sanitizer or be laundered between uses or single use, disposable wiping clothes are used and discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handwashing sink was located close to a food handling table and lacked a barrier to prevent contamination from handwashing. The operator removed food from this area until a barrier could be installed. Ensure a barrier is installed to prevent food from being contaminated from employee hand washing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine glass washer in the kitchen was measured at 0ppm after running a cycle. The operator was instructed not to use this glasswasher for sanitizing and instead use the other dishwasher for sanitizing glasses until it could be serviced and reach the adequate concentration of sanitizing agent in the cycle. The operator stated that an Ecolab technician was scheduled to service the glasswasher later that afternoon. Ensure all chemical dishwashers are reaching the minimum required concentration for sanitizing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine testing strips for the chemical sanitizer dishwasher. -Ensure the kitchen is equipped with test strips and that staff are regularly verifying the satisfactory operation of the dishwashers and are properly preparing and testing sanitizing solutions.
    • 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 food handling permit was not being displayed in the facility. Ensure that a valid food handling permit is being displayed in a publicly viewable location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the kitchen had been heavily used on both sides and was in need of replacement or repair.Ensure food surfaces are maintained and replaced or repaired when needed.

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