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Taco Del Mar (Whatcom)

2A - 2054 Whatcom Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Taco Del Mar (Whatcom) has been inspected 20 times by Fraser Health Authority since July 27, 2017. The most recent inspection, on April 8, 2026, found no infractions.

14 of 20 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, Protecting food from contamination and Food temperature control.

The last 6 inspections in a row found no infractions. 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.

  • 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 May 11, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on May 11, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 8, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 17, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 3, 2020. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Measured less than 50ppm QUATS sanitizer in the bucket.
      • Corrective Action(s): Correction: Staff replaced solution QUATS sanitizer measured 200 to 400ppm. Ensure to change solution every 2 to 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Scoop for rice in dry storage stored on top of the bag of rice.
      • Corrective Action(s): Correction: Place scoop in separate food grade container
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Box of protein from cooler left to thaw on counter. Staff indicated it would be left out for 5 to 6 hours before putting it in the cooler.
      • Corrective Action(s): Correction: Staff put box in walk-in cooler to thaw. Educated staff on proper thawing techniques.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cold potentially hazardous foods stored/displayed above 4C - at 6.8C salsa and ~ 8C ambient air temperature.
      • Corrective Action(s): Ensure that cold potentially hazardous foods (shrimp) are stored/displayed at 4C or below. Operator moved food items in cooler moved to walk-in cooler during inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed shredded beef displayed below 60C, at 53.7C when measured for greater than 2hrs.
      • Corrective Action(s): Ensure that potentially hazardous food are stored/displayed at 60C or above. Shredded beef placed in unit from 10:30AM, discarded by operator during inspection, new batch to be made and placed in hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed QUATs surface sanitizer in bucket to be measuring below 200ppm, at 0ppm when tested.
      • Corrective Action(s): Ensure that QUATs surface sanitizer concentration is at a minimum of 200ppm and verify concentration using test strips.
      • Operator replaced surface sanitizer solution during inspection and solution now registering at 200ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order;
      • 1. leak underneath front handwashing sink,
      • 2. Front cooler measuring below 4C.
      • Corrective Action(s): Ensure that equipment is maintained in good working order - fix leak underneath front hand washing sink and ensure front cooler is capable of maintaining a temperature of 4C or below.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Some dust/debris build up above the ceiling tiles beside the vents over the back washing and food prep areas.
      • Some food debris (rice, etc.) underneath the shelving unit.
      • Corrective Action(s):
      • Remove debris on the vent/ceiling tiles in the back area.
      • Clean up food debris and pay more attention when cleaning underneath equipment, prep table and shelves.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Front hand sink dispenser was broken. Paper towel roll provided at the sink.
      • Corrective Action(s):
      • Repair or replace paper towel dispenser. This must be in good working order.
      • Ensure to provide constant supply of liquid soap and paper towels at all times.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand wash station paper towel dispenser was out of paper towels.
      • Corrective Action(s): Provide paper towels at the hand sink at all times.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Serving utensil (tong) was found inside the meat insert in the hot holding unit.
      • Corrective Action(s): Do not store utensils in a manner that the handles are touching the food.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty was new and she has not taken the Food Safe 1 training.
      • Corrective Action(s): Ensure at least one staff on duty at all times has Food safe 1 certification. This has been noted in previous inspection.
      • Violation Score: 1
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has FoodSafe 1 training at time of inspection.
      • Corrective Action(s): At least one staff on duty (when operator is not around) must have Food Safe 1 traning.
      • Violation Score: 1

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