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Taco Time

2800 27 St Vernon BC V1T 4W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Taco Time has been inspected 3 times by Interior Health Authority since January 10, 2023. The most recent inspection, on October 28, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on October 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on October 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on October 28, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 10, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 10, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

About this data

These results come from Interior Health Authority, 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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the bottom section of the prep table cooler was measured at 7°C. Corrective Action: Adjust or service the cooler so food in all sections is maintained at 4°C or colder. Resume record keeping for food storage temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): The concentration of sanitizer solution from the dispenser is variable. Most tests indicate around 150-200 ppm Quat residual, and were not definitive enough to confirm proper operation. Corrective Action: Have the dispenser serviced so it consistently provides solution at 200 ppm Quat residual. F2.3D(2): Sanitizer solution in wiping cloth bins was measured at 0 ppm and 150 ppm Quat. Corrective Action: Discard weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Replace cloth bin solution every 2 hours or when tested below 200 ppm. Ensure manual dishwashing involves immersion in sanitizer; Rinsing an item directly from the dispenser line may not properly sanitize all surfaces of the item.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available at the hand sink. Corrective Action: Refill the paper towel dispenser. F2.7E: Water does not drain from the washroom sink basin at a normal rate. Corrective Action: Maintain or repair the sink so water drains freely and does not accumulate.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Roll paper towel is placed on counter and exposed. This makes it prone to multiple touch which may increase contamination risk. Corrective action: Refill/place paper towel in the existing wall mounted dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2: A shipping container at the premises was converted into a walk-in cooler without approval from Interior Health Authority and the municipality. The slatted metal flooring is unsuitable. Improper materials and unusual electrical connections were observed. Use of the structure may pose health and safety risks. Corrective Action: Obtain a license or other approval from the City of Vernon for use and occupancy of the structure. Comply with all requirements. Provide any reports and correspondence to the Health Officer. Obtain written approval from the Health Officer for use of the structure, and maintain and operate the unit as directed. Submit plans for seamless, cleanable floor covering and receive health approval prior to install. Remove inadequate materials (Styrofoam supports) and ensure safe utility connections. Consult a qualified professional where required.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the top inserts and under-counter section of the line cooler was measured at 7°C. Some insert pans are stacked. This can insulate the food product and prevent proper cooling. Corrective Action: Repair or service the cooler so food is maintained at 4°C or colder in all sections of the unit. The top area should be adjusted to accommodate insert pans without the need for stacking.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Inadequate cooling procedures. Temperature monitoring during the cooling process is inconsistent. No record keeping. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4A: Insufficient water pressure and flow at the staff washroom hand sink. The faucet motion sensor is not functioning properly. Corrective Action: Repair or replace the faucet assembly/water lines so water is provided in adequate pressure and quantity to enable proper handwashing.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present in the walk-in cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Observed gaps along the bottom and left side of the exterior door of the shipping container (sea can). Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around the door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in two wiping cloth bins was measured at 150 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The floor of the shipping container consists of raised metal slats. Observed food debris in the spaces between. The floor cannot be easily cleaned. Corrective Action: Clean the floor of the container to remove debris. Do so regularly. Determine options for covering or replacing the slats with flooring that is seamless, smooth, durable, and easy to clean. See Question F3.2. Advise the Environmental Health Officer (EHO).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: A portable storage rack is obstructing access to the primary hand sink. Corrective Action: Store the rack in an alternate location so the handwashing station is accessible.
      • F2.7E Handwashing stations must remain accessible at all times.

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