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Taco Time

258 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on October 15, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 5 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on September 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on October 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on September 28, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8 times across 5 separate inspections, most recently on October 5, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The back cooler is at unsatisfactory temperature of 8.4 degrees Celsius as the lowest reading. Operator noted cooler not in good working order and refrigeration tech contacted for repairs. High risk foods moved to front cooler earlier in the day.- Ensure the cooler is capable of maintaining adequate cold holding temperature of 4 degrees Celsius (40 F) or colder- Refrigeration tech completed work on both coolers. The back cooler has a broken compressor and is working at 50%. The front cooler is in good working order, and temperature is at satisfactory cold holding temperature of 4 degrees Celsius by the end of the inspection- High risk foods can be stored in front cooler so long as fridge temperatures remain satisfactory. The back cooler can only be used for low-risk foods such as tortillas and whole produce10.5The back cooler is still not in good working order. The owner states the new condenser should be installed by tomorrow. - They are still storing high risk foods in this cooler such as raw meat. Products moved to working cooler and to be left in that cooler until other unit is repaired and holding satisfactory temperature of 4 degrees Celsius or colder.10.8Cooler is not yet repaired. Owner provided email saying hopefully repaired morning of Oct. 8th. Operator says they think work to be completed following day.
    • 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?
      • Pest control report not available for review at the time of inspection- Ensure the pest control monitoring report is available for review10.5Pest control report still not available for review.- Follow-up with pest control company again for report
  3. Risk Management Inspection

    7 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?
      • No written procedure or staff training completed on practicing FIFO (first in first out) and checking products for mold and spoilage. Owner has an AI template on his phone he plans to use where this quality check is listed to be completed at various points throughout the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No signage posted on ice machine reminding staff to properly store ice scoop in designated container not inside ice machine, as required after last inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The back cooler is at unsatisfactory temperature of 8.4 degrees Celsius as the lowest reading. Operator noted cooler not in good working order and refrigeration tech contacted for repairs. High risk foods moved to front cooler earlier in the day.- Ensure the cooler is capable of maintaining adequate cold holding temperature of 4 degrees Celsius (40 F) or colder- Refrigeration tech completed work on both coolers. The back cooler has a broken compressor and is working at 50%. The front cooler is in good working order, and temperature is at satisfactory cold holding temperature of 4 degrees Celsius by the end of the inspection- High risk foods can be stored in front cooler so long as fridge temperatures remain satisfactory. The back cooler can only be used for low-risk foods such as tortillas and whole produce10.5The back cooler is still not in good working order. The owner states the new condenser should be installed by tomorrow. - They are still storing high risk foods in this cooler such as raw meat. Products moved to working cooler and to be left in that cooler until other unit is repaired and holding satisfactory temperature of 4 degrees Celsius or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A calibrated probe thermometer is not available for measuring the internal cook temperature of foods. A probe thermometer is available but it is reading approx. 5 degrees Fahrenheit high. PHI reviewed ice bath procedure for calibrating a thermometer but tools to adjust thermometer not available onsite.- Ensure a calibrated probe thermometer is available10.5Accurate probe thermometer still not available. - Calibrate existing probe thermometer using ice bath method as conducted with PHI or replace thermometer
    • 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?
      • Pest control report not available for review at the time of inspection- Ensure the pest control monitoring report is available for review10.5Pest control report still not available for review.- Follow-up with pest control company again for report
    • 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 front hand sink faucet is very loose- Ensure the faucet is secure, watertight and in good working order10.5Sink faucet is not repaired or replaced. Owner claims he can only use 1 plumber and that they ordered a new faucet from emco but do not have it yet. PHI advised replacing a faucet should be quick as they can be easily purchased from multiple locations and there are many local plumbers to complete the work.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked, melted and chipped plastic food insert containers were noted- Please review food storage containers and discard those with large cracks, chips or other damage should be discarded
  4. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple foods (sealed packs of tortillas, cut/prepped tortillas, prepared food items wrapped in tortillas) were found to contain mould and were discarded.- Ensure foods are checked at the start of each day for food quality and signs of spoilage. It is not acceptable to sell or offer spoiled or mouldy food products.- Develop a daily procedure for staff to follow and complete to check foods for signs of spoilage. Ensure staff are well trained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The back cooler is at unsatisfactory temperature of 8.4 degrees Celsius as the lowest reading. Operator noted cooler not in good working order and refrigeration tech contacted for repairs. High risk foods moved to front cooler earlier in the day.- Ensure the cooler is capable of maintaining adequate cold holding temperature of 4 degrees Celsius (40 F) or colder2. Front cooler is at unsatisfactory temperature of 8.9 degrees Celsius as the lowest reading. Internal temperatures of raw beef measured at 12.3 degrees Celsius and cubed chicken at 13.9 degrees Celsius. Both items discarded by owner.- Ensure the cooler is capable of maintaining adequate cold holding temperature of 4 degrees Celsius (40 F) or colder- Refrigeration tech arrived during inspection and said repairs should be completed when the facility is closed and that the coils needed to be blown out which can be messy. - PHI advised that as both and the only coolers for restaurant are not providing adequate cold holding, without immediate repairs, facility will have to close until units are in good working order. Tech to return shortly for repairs. - Use of ice and coolers from nearby businesses for temporary cold holding until repairs can be completed and unit temperatures brought down.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sinks was blocked by a sanitizer bucket being stored in the basin. The sanitizer bucket was removed and placed in a more suitable location.- Ensure hand sinks are accessible for hand washing at all times.
    • 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?
      • Pest control report not available for review at the time of inspection- Ensure the pest control monitoring report is available for review
    • 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 front hand sink faucet is very loose- Ensure the faucet is secure, watertight and in good working order
  5. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop is being stored inside the ice machine. Scoop moved to the designated storage bucket under the adjacent cabinet.- Ensure the ice scoop is stored in the bucket outside of the ice machine. - Consider a different location for ice scoop storage so that it is easier to access and will encourage regular use.- Post signage on the ice machine to remind staff to properly store ice scoop
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A calibrated probe thermometer is not available for measuring the internal cook temperature of foods. A probe thermometer is available but it is reading approx. 5 degrees Fahrenheit high. PHI reviewed ice bath procedure for calibrating a thermometer but tools to adjust thermometer not available onsite.- Ensure a calibrated probe thermometer is available
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The back cooler is at unsatisfactory temperature of 8.4 degrees Celsius as the lowest reading. Operator noted cooler not in good working order and refrigeration tech contacted for repairs. High risk foods moved to front cooler earlier in the day.- Ensure the cooler is capable of maintaining adequate cold holding temperature of 4 degrees Celsius (40 F) or colder- Refrigeration tech completed work on both coolers. The back cooler has a broken compressor and is working at 50%. The front cooler is in good working order, and temperature is at satisfactory cold holding temperature of 4 degrees Celsius by the end of the inspection- High risk foods can be stored in front cooler so long as fridge temperatures remain satisfactory. The back cooler can only be used for low-risk foods such as tortillas and whole produce
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being fully submerged in sanitizer as part of manual dishwashing procedure. Operator added more sanitizer solution into sink after PHI prompting.- Ensure dishes are properly washed-rinsed-sanitized. All surfaces must be submerged in sanitizer for 2 minutes before air drying. Do not crowd sink basin.
    • 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?
      • Pest control report not available for review at the time of inspection- Ensure the pest control monitoring report is available for review
    • 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 front hand sink faucet is very loose- Ensure the faucet is secure, watertight and in good working order
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked, melted and chipped plastic food insert containers were noted- Please review food storage containers and discard those with large cracks, chips or other damage should be discarded
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution was measured at 0ppmA fresh quats sanitizer was prepared on-site and measured at 200ppm. ** Ensure to change out sanitizing solution frequently and to confirm concentration using testing strips.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in hot holding was noted at 47CRice was discarded during the inspection and water added to the hot holding unit so that it touches the food container and ensures adequate hot holding ** Ensure all foods under hot holding are maintained at a temperature of 60C or above at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink was noted without a supply of hot water due to the current leak** Ensure hand washing sink is repaired to supply hot and cold water
    • 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 hand washing sink at the front was noted leaking ** Ensure hand washing sink is repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding scoops were being stored in water that was visibly soiledOperators replaced scoops with clean ones and changed out the water for sanitizer** Ensure scoops are stored in a sanitizing solution of ice water and ensure scoops and solution/water is changed out regularly or when heavily soiled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is being stored inside the ice machine.Scoops for the tomatoes and shredded cheese on the service line were being stored with the handle touching the foodIce scoop was removed and placed in a container next to the ice machine during the inspectionScoops for the service line were removed and replaced with clean ones and stored with the handles outside of the food**Ensure scoops and utensils are stored in a sanitary manner at all times.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution was measured at 0ppm- fresh solution was prepared and deemed sufficient
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were noted not submerged in sanitizer for manual dishwashing in a 3-compartment sink- operator and manager were educated on the proper method and dishes were rewashed accordingly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink at the front was noted without paper towel- paper towel was refilled during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for the ice for the fountain pop was noted being stored inside the ice. - ensure scoops are stored outside the ice or ensure the handle is not touching the ice
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage cooler in the back and the prep cooler in the front were noted at 8.9C and 10C respectively. - high risk foods were moved to the freezer and dairy based sauces moved to the drink cooler. Bulk sauces moved to a functional cooler in the neighboring store in the food court to be stored until repairs are complete.- ensure cooler is repaired and able to maintain a temperature of 4C or below.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was noted insufficient at 100ppm. Operator was informed and the sanitizer was changed and deemed sufficient. - Ensure that Quats sanitizer is changed every 2 hours to obtain a satisfactory concentration of 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing basin used for manual dishwashing in the 3-comparetment sink was noted with dirty dishes.- ensure that the proper procedure for manual dishwashing consists of the removal of excess food, cleaning with detergent in the first compartment sink, rinsing with clean water in the second compartment sink, and sanitizing in the third compartment sink by completely submerging dishes for at least 2 minutes.The dirty dishes were removed during the inspection and basin sanitized prior to sanitizing dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine below the fountain pop dispenser was noted with a slow leak.- ensure the leak is repaired and that equipment is maintained in good working repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler behind the counter was measured at 8 degrees Celsius. Operator was instructed to move food to the cooler in the back until cooler is repaired. - ensure the cooler is repaired and can maintain a temperature of 4 degrees Celsius or below to prevent the spoilage of food and growth of bacteria.

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