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Taco Time

110J - 800 Pine Road Strathmore AB T1P 0A2 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 21, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 19, 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 March 3, 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 7 times across 3 separate inspections, most recently on September 21, 2026. 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?

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

    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?
      • The hot water tap for the right faucet for the three compartment dishwashing sinks was non-functional.Repair the hot water tap for the right faucet of the three compartment sink.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer measured approximately 100 ppm. Solution was remade and concentration still measured approximately 100 ppm. Solution was also ran into the sanitize sink of the three compartment sink and concentration was too low (100 ppm).Have the quat based food contact surface sanitizer dispenser adjusted so that the concentration of solution dispensed measures 200 ppm.
    • 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 hot water tap for the right faucet for the three compartment dishwashing sinks was non-functional.Repair the hot water tap for the right faucet of the three compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the three compartment dishwashing sink area.Investigate the source of and abate the source of the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged cardboard was lining shelves to the right of the three compartment sink.Cardboard is not a cleanable surface. Remove the cardboard.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer measured approximately 100 ppm. Solution was remade and concentration still measured approximately 100 ppm. Solution was also ran into the sanitize sink of the three compartment sink and concentration was too low (100 ppm).Have the quat based food contact surface sanitizer dispenser adjusted so that the concentration of solution dispensed measures 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of cooked chicken being held hot in the steam table measured 38 degrees Celsius.Chicken was reheated, as it had been less than an hour prior that the chicken was placed into hot holding. Internal temperature then measured greater than 74 degrees Celsius. Ensure that hot perishable food is fully reheated to at least 74 degrees Celsius before placing into hot holding. Verify internal food temperatures with a probe thermometer.
    • 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 hot water tap for the right faucet for the three compartment dishwashing sinks was non-functional.Repair the hot water tap for the right faucet of the three compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the three compartment dishwashing sink area.Investigate the source of and abate the source of the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged cardboard was lining shelves to the right of the three compartment sink.Cardboard is not a cleanable surface. Remove the cardboard.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired in 2022.Obtain quat test strips within their expiry date so that concentration of sanitizer solution for food contact surfaces and dishes can be accurately verified.

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