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Taco Del Mar

801 Hilchey Road , 201, Campbell River, BC, V9W 8H3 · Food Premises

Official record from Island Health →

Inspection summary

Taco Del Mar has been inspected 3 times by Island Health (Vancouver Island Health Authority) since September 15, 2026. The most recent inspection, on September 21, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 across 2 separate inspections, most recently on September 16, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on September 15, 2026. For example: Improper Sanitary Facilities

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - Preparation cooler was turned off during the inspection. Staff claimed that the preparation cooler was too cold so they turned if off for approximately 30 minutes. Guacamole sauce measured at 7.3°celsius internal temperature. Instructed staff switch on the preparation cooler and the temperature reading from the digital gauge was 54°farenheit
      • - Ensure the preparation cooler is not turned off during food services. Closely monitor the preparation cooler temperature to ensure it can hold food at or below 4°celsius / 140°farenheit. Service the preparation cooler as needed.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - No chlorine detected from sanitizer bucket that was prepared in the morning. No sanitizer set up at 3-compartment sink at around 2pm. Operator indicated that QUAT sanitizer will be delivered next week.
      • - Replace Chlorine sanitizer in bucket every 2 to 4 hours or heavily soiled. - Ensure staff use sanitizer test strips to monitor the sanitizer concentration and record in operational log. - Ensure extra cleaner and QUAT sanitizer is always in place. Instructed staff to use alternative sanitizer when QUAT run out. Comments Follow-up Inspection conducted. **Note: If similar critical hazards were observed in the future inspections, further enforcement actions such as Order or Fine will apply.
  3. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • 1. Preparation cooler observed at 44°farenheit / 6.7°celsius . Mango sauce measured at 7.3°celsius internal temperature. . 2. Guacamole sauce and sour cream stored at room temperature for more than 2 hours
      • 1. Adjust the cooler so it can maintain food stored inside at around 4°celsius or lower. 2. Discard the Guacamole sauce and sour cream. Ensure foods store at room temperature for less than 2 hours. Use time stamp and place foods on ice.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • - Both cleaner and sanitizer solutions were empty. there are no back up sanitizer in place. Employee were using only dish soap for cleaning, Directed staff to obtain a bleach sanitizer and prepared a 100 parts per million Chlorine sanitizer in sink and 200 parts per million sanitizer in bucket for sanitizing food contact surfaces.
      • - Ensure QUAT sanitizer dispensers in dispensing 2-- to 400 parts per million QUAT.
    • Improper Sanitary Facilities
      • - No liquid hand soap at the washroom hand sink. Paper towels available in the dispenser. Staff refilled the liquid hand soap during the inspection.
      • Comments Inspection conducted due to complaint received regarding the washroom facility. - No water, leak observed in the washroom. Operator indicated that they will paint the washroom wall to remove the debris on the wall.

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