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Native Tongues Taqueria

1 - 235 12 Avenue SW Calgary AB T2R 0H6 · Food - General

Official record from Alberta →

Inspection summary

Native Tongues Taqueria has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on August 4, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on July 16, 2026. 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 3 times across 2 separate inspections, most recently on August 4, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management 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?
      • The ceiling in the dish pit area and the back food preparation area is exposed to above. Finish the ceiling and/or install drop ceiling in these areas.
  2. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink in the dish pit area was empty of paper towels.Dispenser was refilled during inspection. Ensure paper towels are refilled as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink in the bar area was empty of paper towels.Ensure paper towels are refilled as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling in the dish pit area and the back food preparation area is exposed to above. Finish the ceiling and/or install drop ceiling in these areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters had grease accumulation.Clean ventilation canopy filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas had grease, soil, and/or food debris accumulation.Clean floors in hard to reach areas and ensure they are cleaned on a regular basis.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The food safe sanitizer solution bottles are labeled as a Quat sanitizer; however, the facility is using the Ecolab sink and surface sanitizer solutions. Please re-label the sanitizer bottles to accurately reflect the contents of the bottle.APRIL 17/25: Same issue noted. Bottles were labelled as quats and did not register on test strips. All bottles were dumped and replaced with 100 PPM bleach & water solutions.Ensure that properly labelled bottles and sanitizer-specific testing equipment are on-site.
  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The food safe sanitizer solution bottles are labeled as a Quat sanitizer; however, the facility is using the Ecolab sink and surface sanitizer solutions. Please re-label the sanitizer bottles to accurately reflect the contents of the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink located next to the dishwasher was not stocked with paper towels at the time of the inspection. The paper towel was re-stocked at the time of the inspection. Please ensure all hand sinks are always stocked with paper towels in a proper paper towel dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flats of beverages were stored directly on the floor. Store all food off the floor to protect against contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash station in the bar was empty. Ensure that all hand wash stations are equipped with soap and single-use paper towels at al times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice scoop was stored directly on top of the bulk ice machine. Store the ice scoop in such a way to prevent contamination (i.e. in a clean insert). Corrected during inspection.2. A knife was stored between the wall and the counter on near the cooking line. Do not store knives between counters. Store in such a way to protect against contamination. Corrected during inspection.

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