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Nacho Daddy's Tacos EDM- 833

500 14 Avenue SW Slave Lake AB T0G 2A4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Nacho Daddy's Tacos EDM- 833 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on July 13, 2026, found no infractions.

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

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.

  • 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 2 times on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 22, 2026. 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 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 May 23, 2025. 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 2 times across 2 separate inspections, most recently on June 18, 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?

  • 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 once on June 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    0 infractions

  2. Monitoring 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?
      • Up-to-date food handling permit was not displayed at the time of inspection.Correction:- Print and post the up-to-date food handling permit
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer solution in a spray bottle was tested and measured with Public Health Inspector's test strips at a concentration above 400 PPM. Operator was able to dilute the solution to a concentration of 200 PPM during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (200 PPM QUATS) for effective sanitization of food contact surfaces and equipment. Sanitizer solutions exceeding their required concentrations can leave harmful chemical residues on food contact surfaces and food equipment, posing a risk of chemical contamination of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • This mobile unit utilizes QUATS sanitizer for food contact surfaces and dishwashing. The unit is not equipped with the corresponding test strips for the chosen sanitizer. Public Health Inspector left a few QUATS test strips with the operator during the inspection.Ensure to obtain the correct corresponding test strips for the chosen sanitizer. Test strips are required to ensure that the sanitizer solutions are prepared at their required concentrations (200 PPM - QUATS) for effective sanitization of food contact surfaces and food equipment.
    • 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?
      • The front service window insect screen (right side) was observed to have a hole in it. Operator was able to repair the screen during the inspection. Ensure that all insect screens on windows and doors are maintained in good working condition to prevent/deter pest entry.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Commercial range ventilation unit was observed to be out-of-date and due for servicing.- Operator reported that they are currently awaiting servicing for the ventilation unitCorrection:- Servicing the commercial range ventilation unit- Notify area inspection once the range ventilation unit has been serviced.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A stainless-steel Whirlpool stand up residential fridge with a freezer compartment was observed to be missing a thermometer. All freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage. Obtain a thermometer designed for use in the freezer unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection and can be set to a lower temperature if 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?
      • A valid Food Handling Permit was not posted within the facility. Operator was able to show Inspector verification of invoice payment & new food handling permit via email. Ensure to have food handling permit displayed in the mobile unit in a visible location.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

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