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Taco Time

102 - 10119 117 Avenue Grande Prairie AB T8V 8K5 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on April 8, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 October 21, 2024. 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 10 times across 3 separate inspections, most recently on November 1, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 21, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops in the condiment prep cooler were observed with handles contacting food. This was corrected immediately. Ensure all food scoops are stored so handles do not contact food.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs have burnt out at one of the light fixture(s) above the 3 compartment sink. Light bulb was changed but fixture itself may be an issue. Ensure new light bulbs are installed and light fixture is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors near the 3 compartment sink are not in good repair. Floor tiles are damaged and missing. Wooden floors are exposed. Ensure floors are repaired.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs have burnt out at one of the light fixture(s) above the 3 compartment sink.Ensure new light bulbs are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. Service date indicates October 2024. Staff stated it was done recently.Provide receipts to proof that it was professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors near the 3 compartment sink are not in good repair. Floor tiles are damaged and missing. Wooden floors are exposed. Ensure floors are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but information written on it is inadequate or not complete. New cleaning schedule template will be provided. Create new cleaning schedule and log using the template provided.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Leftover burrito bowls are not stored back in a container (with a lid) at end of the business day. Food handler was educated on proper storage of food. Ensure all food items are protected from contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One hot holding unit is not working and was used to store cooked rice and beans in it. Temperature of rice & bean was 64 Deg C. Food handler was instructed to cool and store it in the cooler. Until hot holding unit is repaired, either microwave rice and beans upon customer order or use crock pots to hold it at 60 Deg C or hotter. Ensure hot holding unit is repaired. Do not use this hot holding unit for hot food(s) storage until it is repaired and can maintain a temperature of 60 Deg C or hotter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy has not been professionally cleaned. Service date indicates October 2024. Staff stated it was done recently.Provide receipts to proof that it was professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors near the 3 compartment sink are not in good repair. Floor tiles are damaged and missing. Wooden floors are exposed. Ensure floors are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs have burnt out at one of the light fixture(s) above the 3 compartment sink.Ensure new light bulbs are installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One hot holding unit is not working.Ensure hot holding unit is repaired. Do not use this hot holding unit for hot food(s) storage until it is repaired and can maintain a temperature of 60 Deg C or hotter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but information written on it is inadequate or not complete. New cleaning schedule template will be provided. Create new cleaning schedule and log using the template provided.
  6. Monitoring Inspection

    0 infractions

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