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Porto Taco

5304 Argyle Street, Port Alberni, BC, V9Y 1T8 · Food Premises

Official record from Island Health →

Inspection summary

Porto Taco has been inspected once by Island Health (Vancouver Island Health Authority), on October 13, 2026. The most recent inspection, on October 13, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 3 times on October 13, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 13, 2026. For example: Food Not Protected - General

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on October 13, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

1 inspection

  1. Routine

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Deep containers of refried beans were cooling in the cooler. Internal temperatures of the two containers were in the 30 C range.
      • CORRECTED ON SITE - The beans were ice bathed. Ensure all foods are rapidly cooled 60 to 20 C within 2 hours and 20 to 4 C within 4 hours, 6 hours total. Do not cool deep containers of food. Ensure cooling is conducted in shallow pans.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The upright glass door cooler was approximately 8C (ambient and probed food). There were deep containers of food cooling inside the cooler and the door was out of the door guide causing it to remain ajar.
      • CORRECTED ON SITE - Ensure the cooler doors are properly seated in the door guides and not left ajar. Follow proper cooling procedures.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • The rice in the larger warmer was 55C and the smaller unit of refried beans was 48 C.
      • CORRECTED ON SITE - The following actions were taken: - immediate reheating to 74C of rice into functional warmer - voluntary discarding of refried beans
    • Food Not Protected - General
      • A probe thermometer for measuring cold temperatures could not be located. A dishwasher safe thermometer with max. read out could not be located.
      • Obtain the required thermometers listed above. Timeline: ASAP
    • Food Safety Plan/Sanitation Plan
      • The updated food safety and sanitation plans could not be located. Logs could not be located.
      • An updated food safety plan must be located or developed. Logs must be maintained for: temperatures, cooling verification, sanitizers, the dishwasher sanitizing cycle, and hot holding. Timeline: Start logs immediately Updated plans within 3 months Comments A routine inspection was conducted. Follow up to this inspection will be conducted at a prearranged time to ensure violations are not ongoing. Action items: * Ensure foods are stored with a date that indicates when they are safe to use. * Remove the fryer cover from the premises (the ones which are absorbent and peeling). Comments: - All handwashing stations were fully stocked. - Overall sanitation and organization are satisfactory. - Food safety trained staff are onsite. - No observable signs of pests. - The high temperature dishwasher was satisfactory sanitizing temperature within 2 runs. - Chlorine sanitizer is available 100-200 ppm.

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