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Taco Del Mar

150-5721 24th St Vernon BC V1T 9T4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Taco Del Mar has been inspected 9 times by Interior Health Authority since June 5, 2013. The most recent inspection, on January 26, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times on June 5, 2013. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

  • 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 September 30, 2015. For example: 2 - Are proper hot holding procedures followed?

  • 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 once on April 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on July 25, 2023. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The quats sanitizer dispenser must be tested and documented daily. All cooler and hot holding equipment is monitored and documented throughout the day.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B - Probe thermometer available to monitor hot holding and cooling processes (good). However refrigeration equipment lacks NSF thermometers. Temperatures should not be monitored using door readouts as these are not always accurate. Corrective action: • Place a NSF certified thermometer in all cold holding units, place in a location representative of food • Monitor temperatures using the NSF certified thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): HVAC system vents (ceiling) require cleaning. Also, ducting may require cleaning including changing filter(s).
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Cheese and red sauce in the steam table were below 60C There should be a gap between the water level in the steam table and the insert bottom as the steam is more efficient at heating the inserts than immersing them in the hot water is. A detailed log of all the hot holding temps is maintained daily
  9. Monitoring

    3 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Discard and/or replace clear plastic inserts that are chipped or cracked. *Discarded cracked inserts.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Kay supplies chemicals and 3 compartment sink dispensing units. Quat sanitizing test strips available. However, ensure quat strength correct by routinely checking. Inadequate strength. Adjusted to 200 ppm.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Strength about 100 ppm Adjust to 200 ppm.
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.

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