Skip to content
Loading map…

Taco Time

204 - 723 46 Avenue SE Calgary AB T2G 2A4 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on June 17, 2026, found no infractions.

2 of 4 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: Food temperature control.

The last 2 inspections in a row found no infractions. 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 January 20, 2025. 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 2 times on January 20, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on January 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of tomatoes in the back area are stored on a wooden plate, less than 6 inches from the floor. Please ensure all food are stored at least 6 inches above the floor to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Beef patties and raw meat were thawing at room temperature. The beef patties and the raw meat had surface temperature of -5C and 0C, respectively. Therefore, discarding the food was not necessary. Thawing must be done in safe manner to prevent the growth of bacteria. Refrain from thawing food at room temperature. Thawing can be done by placing the food in the cooler, running the food under cold running water, cooking it directly or using a microwave. The operator placed the beef patties and the raw meat in the cooler at the time of the inspection.2. Bean paste was left on the counter at room temperature measured 27C. The operator stated it has been out at room temperature for three hours. Bean paste should not be kept out at room temperature for more than two hours. Maintain the temperature under 4C or above 60C to prevent the growth of bacteria. The operator discarded the bean paste at the time of the inspection.
    • 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 is cardboard lining used in the walk-in cooler. All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using it within the facility as they are not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted January 20, 2025***Cleaning is needed inside the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease build up underneath and behind the fryer. The facility must be maintained in a clean and sanitary manner to ensure safe handling of food and prevent the attraction of pests. Move the fryer and thoroughly clean the grease behind the equipment.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning is needed inside the ice machine.

Nearby inspected facilities

Own this business? Add a badge to your website