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Taco Rio

791 Hot Springs Rd, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Taco Rio has been inspected 7 times by Fraser Health Authority since March 23, 2021. The most recent inspection, on June 26, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on June 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 June 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 24, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back glass door cooler measured at 7.8C, insepctor waited for 1 hour and did not go down
      • Corrective Action(s): staff was instructed to moved all potentially hazardous foods to another cooler that is working, whole produces and shelf stable item can be stored inside
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): some items (beef, chorizo meat, green verde, pork) obserbed being reheated in the hot holding unit, operator stated foods were placed in the hot holding around 12pm, inspection time 12:20pm
      • Corrective Action(s): instructed operator to reheat all foods on the stove, please follow proper reheating method:
      • - reheat them on the stove or microwave to at least 74C, then
      • - place on the hot holding uni, hot holding unit must be above 60C
      • - food that left at room temperature for more than 2 hours must be discarded
      • Same violation observed again, food will be discarded
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Ice machine observed to have accumulation of grime
      • - Fly traps observed placed above the food prepping area
      • Corrective Action(s): - please drain, clean, and sanitize the ice machine (date to be corrected by: June 19, 2026)
      • - Staff relocated the fly traps away from the food prepping area
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: back door was observed wide opened without any door screen
      • Corrective Action(s): please keep the door closed or obtain a door screen to prevent any pest from entering such as flies or rodents (date to be corrected by: June 19)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: glass door cooler measured at 7.8C
      • Corrective Action(s): please repair (date to be corrected by: June 19, 2026)
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A cooler door was left cracked open at the beginning of the inspection. The cooler measure ambient temperature of 9C. Staff attempted to adjust cooler to be cooler. Ambient temperature started dropping, 7C was last measurement. Probed potentially hazardous foods in cooler, milk measure 7C, cheese 6C.
      • Corrective Action(s): All potentially hazardous foods was moved to another working cooler.
      • Please let the cooler drop back to 4C before putting the food back into the cooler.
      • All cold potentially hazardous foods must be stored at 4C or below.
      • Please ensure cooler doors are securely closed.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The residential fridge at the back (silver) was measured at > 10°C with cheese in it.
      • Corrective Action(s): Ensure 4°C or below for the cooler temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The high temperature dishwasher was measured at 67°C at the dish level after mutiple loads for the dishwasher.
      • Corrective Action(s): Ensure the dishwasher can reach at least 71°C or higher at the dish level. To be corrected by 25-July-2023.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher (high temp) was not in good working order.
      • Corrective Action(s): Please fix the dishwasher. To be corrected by 25-July-2023.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in the small black cooler in the kitchen measured 6°C. This cooler is also located next to the cooking equipment where ambient temperatures are high.
      • Corrective Action(s): Move all food in this cooler to an alternate cooler capable of maintaining 4°C. Monitor the temperature in the small black cooler and repair if needed. Moving the small black cooler away from sources of heat may also help it maintain temperatures at <= °4°C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two bleach sanitizer spray bottles in the kitchen were measured to be greater than 200 ppm.
      • Corrective Action(s): Dilute the sanitizer so it is between 100-200 ppm. To prepare fresh bleach sanitizer, mix 1/2 cap of household bleach per 1L water.
      • Violation Score: 3
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