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Rollin Taco - STH-297

907 2 Street W Brooks AB T1R 1C7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Rollin Taco - STH-297 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 4, 2026. The most recent inspection, on October 2, 2026, recorded 4 infractions.

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

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 once on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 2, 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 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 2 times on October 2, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A hand towel was hung next to the paper towel dispenser for drying hands. Hand towels can trap moisture and bacteria. *Remove the hand towel and use paper towel for drying hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw burger patties were stored in a container above lettuce and shredded cheese.*Keep burgers stored below ready-to-eat foods to protect food from cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pulled beef was reheated partially to 35 degrees Celsius. Staff explained meat receives another full cook later.Au jus on the stove and beans in the crock pot measured 45 degrees Celsius.Educated staff on reheating high risk food to 71 degrees Celsius and hot holding at 60 degrees Celsius. Once reheated to the proper temperature, food can remain at 60 degrees or above for the remainder of the day. Staff committed to reheating the beef, au jus and beans.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was described to be washed, rinsed, and sprayed with a bleach sanitizer. Ensure dishes are fully immersed in the sink in the non-rinse sanitizer solution of 100 ppm for 2 minutes.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    0 infractions

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