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Taco Time

500 - 2700 Main Street S Airdrie AB T4B 2Y1 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on June 5, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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 October 22, 2024. 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 October 22, 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?

  • 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 2 times across 2 separate inspections, most recently on June 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on March 21, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Tortillas stored beside the handwash sink in the cooking area. Tortillas moved during inspection to protect them from water droplet contamination.2. La Diperie: Drying mat stored between handwash sink and paper towel. Mat moved to the side to protect it from water droplet contamination.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Box of ground beef stored on floor in walk in cooler.2. Fly tape stored above food prep area.3. Tortilla wraps stored on cardboard in walk in cooler. COMPLETE THE FOLLOWING:1. Do not store boxes of food directly on the floor.2. Do not store fly tape in food prep areas to protect area and food from contamination.3. Do not use cardboard for storing food in cooler, as it is absorbent and not easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Sour cream and inserts of foods in prep coolers stored in ice. Water added to ice to allow for better coverage and temperature control of foods
    • 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?
      • 1. Gap observed under back kitchen door.COMPLETE THE FOLLOWING:1. Repair/replace weatherstrip to prevent entry of pests into facility.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor rug was found on top of chest freezer, and food items were being stored on top. The operator removed the floor rug during the inspection. Carpeting is not an appropriate material to be used in food preparation areas, as it is absorbent and difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas appeared to be dirty and require cleaning. 1. Floor and wall by the soft drink syrups and ice machine, as there was a buildup of syrup and debris. 2. Hard to reach areas around deep fryer, and along walls, as there was a buildup of food debris.

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