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Taco Libre

F - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General

Official record from Alberta →

Inspection summary

Taco Libre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on October 9, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on October 9, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 May 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on October 9, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Violations outstanding as Oct 07, 2026Screen door was loose and has gaps the bottom and to the side of the doors.- Properly install the screen door.Ensure the back door remained closed until the screen door is properly fixed. No active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was not posted for public display.- Ensure the permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation as Oct 07, 2026 The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  2. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Violations outstanding as Oct 07, 2026Screen door was loose and has gaps the bottom and to the side of the doors.- Properly install the screen door.Ensure the back door remained closed until the screen door is properly fixed. No active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was not posted for public display.- Ensure the permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation as Oct 07, 2026 The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  3. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators onsite have insufficient food safety knowledge. - Ensure additional food safety training are provided. Waiting for owner's food safety certificate for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the spray bottle was measured below 50ppm. - Ensure a food safe concentration of 100ppm is maintained.Fixed onsite.Cleaning rags were left on food prep counter when not in use.- Ensure cleaning rags are stored in bleach sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No food probe thermometer available to confirm the internal cooking temperature. - Obtain a probe thermometer. A bag of frozen cheese and a bag of frozen veggies were thawing at room temperature. 2 Bags of frozen meats were thawing in warm water.- Ensure proper thawing methods are practice* Thaw overnight in the fridge* Thaw in microwave and cook the foods right the way* Thaw in cold running water, an overflow drain stopper should be used to avoid flooding the kitchen. Operator didn't confirm the internal cooked temperature of raw chicken cooked on the grill, internal temperature was around 50C when operator thought the chicken was cooked.- Use probe thermometer to ensure cooked temperature of 74C is reached.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No active pest monitoring plan in place.- Ensure a minimum of monthly monitoring plan is plan, and record the result. Pest control checklist template sent via email.The back entry door was open without insect proof protection.- Install screen door to prevent entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators onsite have insufficient food safety knowledge. - Ensure additional food safety training are provided. Waiting for owner's food safety certificate for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level at the dishwashing area was insufficient that prevent thorough cleaning of the areas.- Install more lights
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The below areas are covered in grime, grease, and food debris.- Inside front display fridge- the HVAC - The baseboard along the back door- The walls behind the stove and dry good storage bins- The dry good storage bins- The ceiling in the kitchen* Ensure the kitchen is thoroughly cleaned and sanitizedDevelop and implement a cleaning schedule for daily, weekly, biweekly or monthly tasks.
  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sticker on ventilation hood indicates it was due for cleaning in August. Facility has not been in use for a few months, but operator should have the ventilation hood serviced soon.

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