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Taco Time

2126 - 9713 Hardin Street Fort McMurray AB T9H 1L2 · Food - General

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips were noted being expired. Obtain test strips with valid expiration date.
    • 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?
      • Food handling permit posted in the facility was noted being expired. Advised owner to display a food handling permit with valid expiration date.Ensure a valid food is posted in the facility and visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips were noted being expired. Obtain test strips with valid expiration date.
    • 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?
      • Food handling permit posted in the facility was noted being expired. Advised owner to display a food handling permit with valid expiration date.Ensure a valid food is posted in the facility and visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage ( bag of frozen potato balls) was noted being placed inside the hand sink located in the prep line. The food bag was removed during inspection. Operator was educated again regarding proper storage of the food items to prevent contamination. This is third time the same violation was cited. Ensure adequate storage practices are followed to prevent the food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 packages of Chicken wings were noted on the counter. Reportedly the packages were at room temperature since morning 9.00am (6 hours). The packages of chicken wings were discarded during inspection. Operator was educated regarding approved methods of thawing ie. overnight in the fridge, immersed under cold running water and in the microwave with immediate cooking.Ensure an approved method of thawing is being used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not accessible for hand washing in the facility. Items stored at the hand sinks were removed during the inspection.Ensure hand sinks are accessible and functional all the time.
    • 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?
      • Food handling permit was noted being expired in December 2024.Ensure a valid food handling permit is prominently displayed and clearly visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  7. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were noted in the hand washing sink located in the cooking line. The utensils were removed from the sink during inspection. Operator was advised to use 3-comparment sink for dishwashing and hand sink must be accessible for hand washing only.
    • 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?
      • Food handling permit was noted being expired in December 2024.Ensure a valid food handling permit is prominently displayed and clearly visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  8. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inadequate use of gloves was noted during inspection. Operator was noted wearing gloves without washing hands. Operator discarded the pair of gloves, washed hands and put on a new pair of gloves.Ensure hand washing before wearing gloves and after taking off the gloves. Gloves must be changed with change of task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage was noted inside the handsink located in the prep line. The food bag was removed during inspection. Operator was educated regarding proper storage of the food items to prevent contamination.Ensure foods are stored in a way to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No portable thermometer was noted inside the cooler under the prep cooler located in front service area. Obtain functional thermometer and ensure all coolers are equipped with functional thermometers to monitor internal temperatures at which foods are stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat patties were noted half dipped in the cold water to be thawing. Reportedly the container was out there for an hour. The meat patties were moved to the cooler and operator was educated regarding approved methods of thawing ie. overnight in the fridge, under cold running water and in the microwave with immediate cooking.Ensure an approved method of thawing is being used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag of frozen potato balls was noted being stored in the sink. The sink was dry. The potato bag was removed during inspection. Operator was educated to keep the sink accessible. Ensure the hand sink is accessible and operational all the times.
    • 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?
      • Food handling permit was noted being expired in December 2024.Ensure a valid food handling permit is prominently displayed and clearly visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  9. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperatures were not being monitored at the time of inspection. Operator recorded temperature of equipment during inspection and recorded on the temp log sheet. Ensure temperature of the equipment where foods are stored, monitored twice a day and temp logs are maintained and available in the faiclity for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was noted below 60 degrees Celsius. Food' temperature stored in the unit were measured below 60 degrees Celsius. Operator adjusted temperature during inspection.Ensure hot foods are stored at or above 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No portable thermometer was noted inside the cooler under the prep cooler located in front service area. Obtain functional thermometer and ensure all coolers are equipped with functional thermometers to monitor internal temperatures at which foods are stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1- Inadequate manual dishwashing procedure was noted. Dishes were not fully immersed in the sanitizer to be sanitized. Operator was advised to ensure dishes are fully immerse in sanitizer.Ensure dishes are adequately washed rinse and sanitized.2-The Quaternary Ammonium (Quats) sanitizer concentration in the third compartment of the three-compartment sink was found to be below 200 ppm while dishes were present. The operator was advised to discard the solution and refill the sink with properly concentrated sanitizer. It is essential to monitor and verify sanitizer concentration each time dishes are added to ensure effective sanitation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the prep line was not operating properly. Cold water tap was turned off and was reportedly out of order. Investigate and repair the faucet and ensure hand sink is properly operating all the time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the front service line was not accessible. Pita bread packages, roller and other utensils were stored around the sink. There were dishes in the hand sink. The hand sink was cleared for use during inspection.Ensure hand sink is accessible all the time to facilitate frequent handwashing.
    • 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 pest control monitoring record was available to review during inspection.Ensure monthly pest control monitoring is done and record is maintained in the facility.
    • 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?
      • Food handling permit was noted being expired in December 2024.Ensure a valid food handling permit is prominently displayed and clearly visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly monthly cleaning schedules were noted onsite for review.Ensure daily, weekly and monthly cleaning schedules are established and available to review during inspection.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 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?
      • A permit displayed in the facility was expired.Post a food handling permit with valid expiration date.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were held at 45C in the hot holding containers. Operator adjusted the temperature of the holding dishes so that temperatures rose during the inspection. Ensure that all high-risk food items that require hot-holding, are kept at a temperature of at least 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler fan covers had a build up of dirt and food debris. Ensure that the covers are cleaned on a regular basis.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management 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?
      • There was no light bulb cover for the lights located above the prep area. Ensure that the light bulbs are covered or made of shatter-proof bulbs. This is done to minimize risk of glass falling on prep surfaces in case of an accident.
  16. Risk Management 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?
      • There was no light bulb cover for the lights located above the prep area. Ensure that the light bulbs are covered or made of shatter-proof bulbs. This is done to minimize risk of glass falling on prep surfaces in case of an accident.
  17. 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?
      • 1. There was no light bulb cover for the lights located above the prep area. Ensure that the light bulbs are covered or made of shatter-proof bulbs. This is done to minimize risk of glass falling on prep surfaces in case of an accident.2. The vents were scheduled to be cleaned on October 2023. The owner indicated, that as the restaurant was closed for the last 3 months, the vents would not need servicing. Ensure that the vents are serviced every 6 months or as often as a professional recommends.
  18. Initial Inspection

    0 infractions