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Taco Time

440 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on October 9, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on June 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 27, 2024. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 9, 2026. For example: 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 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 May 23, 2024. 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.

5 inspections

  1. Demand 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?
      • An expired operating permit was observed on display at the time of the inspection. The issue was discussed with the operator who informed that a valid permit had been issued in September 2026 but had not yet been printed and posted.The operator indicated that the current permit will be printed and displayed without further delay.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot sauce at internal temperature of 80 C was stored in a deep bucket tightly closed lid, located in the upright cooler, which led to rise the temperature of the cooler to 20 C.Requirement:Ensure that hot perishable foods are chilled faster in such a way that:a) temperature from 60 C -20 C falls in two hoursb) Temperature from 20 C-4 C falls in four foursIt should not take more than six hours to achieve 4C or less.To enhance cooling, transfer hot food to small shallow containers. Use ice bath. Do not close the lids tightly- leave some gap for air exchange. Do not store very hot food in the cooler, move to the cooler, when temperature is just below 60 C
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken in the warmer was 51.2CRequitement:Ensure that perishable foods are stored at 60 C and higher during hot holding.Chicken was reheated to 74 C during inspection before storing in the warmer at 60 C and higher
    • 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?
      • Side exterior door was left wide open, which could allow entry of pests/vermin.Requirement:Keep exterior doors closed all the time.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept in cooked beef stored in insert of prep cooler in front area.b) Oil can was stored under soap dispenser in back prep area.Requirement: a) Store scoop handle outside of food, store scoop vertically with handle up to prevent contamination of food.b) Do not store food under hand washing supplies to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of upright cooler located in back prep area was 9CRequirement: Adjust the temperature of the cooler at 4C or less.
  5. Monitoring Inspection

    0 infractions

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