Skip to content
Loading map…

Taco Time

3147 Douglas Street, FC3, Victoria, BC, V8Z 6E3 · Food Premises

Official record from Island Health →

Inspection summary

Taco Time has been inspected once by Island Health (Vancouver Island Health Authority), on June 3, 2026. The most recent inspection, on June 3, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 June 3, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • One container of each of the follow items were found cooling at room temperature on the countertop: beans 38.5°C internal temperature, taco sauce 32.5°C internal temperature, corn and bean mixture 31.6°C internal temperature.
      • Staff placed containers of beans, taco sauce and corn/bean mix into an ice bath for cooling. Staff indicated the food had only been cooling at room temperature for on hour. Corrected during inspection. Do not cool potentially hazardous foods at room temperature. Follow the cooling curve by rapidly cooling potentially hazardous foods from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within the next 4 hours. Rapidly cool foods safely using the following methods: distributing food into shallow containers and/or preparing and using an ice bath. Comments Routine inspection conducted. All coolers measured 60°C or above. Quats surface sanitizer measured 200ppm and test strips are available. No pest activity at time of inspection. Overall facility is clean and well maintained. Note: Staff onsite was not able to provide copy of FoodSafe Level 1 certificate; however, staff indicated they were certified. Please email a copy to the Environmental Health Officer by tomorrow (June 4, 2026) and keep a copy of valid FoodSafe certificates onsite for review.

Nearby inspected facilities

Own this business? Add a badge to your website