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Taco Time

516 Millwoods Town Centre NW Edmonton AB T6K 4B4 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bins of napkins and utensils under the counter are contaminated. Discarded.
    • 15. Is the facility free of a pest infestation?
      • Some mouse droppings noted under the hot holding unit ,
  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Some mouse droppings noted under the hot holding unit ,
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer solution was 0 ppm Quat in the bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli table was 17 Celsius. Do not use until it is repaired or replaced.All perishable foods discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towel was not available at the handsink.
    • 15. Is the facility free of a pest infestation?
      • extensive mouse droppings noted under the hot holding unit , defined freezer, and under the counters.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • canopy sticker indicated that servicing was required November 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls require cleaning, including above 3-comp sink.Build up of crime noted along edges of floors.High dusting is required.Baskets holding single use utensils and napkins are heavily soiledCleaning required a long cup holder and around ice maker and drink machineIcemaker has build up of mineral and mould.Cleaning required under cabinetsWalls and hand soap dispenser have a buildup of grease.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • sanitizer solution was not prepared prior to starting work.The concentration of a solution from the dispenser was about 50 ppm watt. Please ensure that it is used at 200 ppm.
    • 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?
      • Staff are removing timestamps on foot inserts and replacing them with later dates which is not appropriate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was 35C. Water bath was 62C. Staff did not heat foods rapidly to above 74C prior to placing in warmer, as required. Staff was not adequately trained on safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli table was 12.3 Celsius. Do not use until it is repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towel was not available at the handsink.
    • 15. Is the facility free of a pest infestation?
      • extensive mouse droppings noted under the hot holding unit , defined freezer, and under the counters.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • canopy sticker indicated that servicing was required November 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls require cleaning, including above 3-comp sink.Build up of crime noted along edges of floors.High dusting is required.Baskets holding single use utensils and napkins are heavily soiledCleaning required a long cup holder and around ice maker and drink machineIcemaker has build up of mineral and mould.Cleaning required under cabinetsWalls and hand soap dispenser have a buildup of grease.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was 35C. Water bath was 62C. Staff did not heat foods rapidly to above 74C prior to placing in warmer, as required. Staff was not adequately trained on safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood fan required servicing as of November 2024 according to the sticker. Please ensure that it is serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls require cleaning, including above 3-comp sink.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was 35C. Water bath was 62C. Staff did not heat foods rapidly to above 74C prior to placing in warmer, as required. Staff was not adequately trained on safe food handling.
  8. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings were observed under front counters where food and packaging was being stored.Paper bags that were observed to been in contact with droppings were discarded.Do not store food or food packaging where it can be contaminated by pests.Ensure food packaging is stored in a sanitary manner
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in hot holding unit was 35C. Water bath was 62C. Staff did not heat foods rapidly to above 74C prior to placing in warmer, as required. Staff was not adequately trained on safe food handling.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings noted under front counters.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were not trained regarding safe food temperatures. Training is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under front counters.
  9. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings were observed under front counters where food and packaging was being stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in front deli table was 14C, Discarded. A pot of cooked beef was sitting on stove with the burner turned off. Discarded. A probe thermometer was not available to verify safe cooking and holding temperatures of food.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings noted under front counters.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were not trained regarding safe food temperatures. Training is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under front counters.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 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?
      • Mouse droppings noted under pop pallets and in the shelving under the front counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organization is required under counter shelving and under pop pallets. Please ensure items are removed regularly for cleaning and to allow for monitoring for pests. Remove all unused items. Discard any food and packaging that may have contamination.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef was being thawed and handled on counter where tortilla wraps were being stored. Do not handle ground beef where ready to eat foods are.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Ground beef was being thawed at room temperature. 2. A pot of cooked ground beef was on the stove with the burner turned off. Beef was 27C. Do not leave foods on stove to cool. Note this is a repeat violation. Please retrain staff on appropriate cooling practices. 3. Staff are not monitoring cook temperatures of raw meats.
  15. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer was not available at the time of inspection. Please ensure either 100 ppm Chlorine or 200 ppm Quat is in use. If quat sanitizer dispensor is not working, make a manual solution. Follow the instructions on Quat bottle or use 1/2 tsp bleach in 1 litre water. Use test strips to verify concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands or using the hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Newspaper is being used to line fry bin. Do not use newspaper for food handling purposes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice and beans were being left on counter to cool. Use a timer and ensure they are not left for more than 30 minutes before placing in fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 19.6 C. Do not use until it is repaired. Hot holding was 51C. Ensure it is above 60C. Under counter cooler was 17C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink spout was leaking profusely and was not connected.
    • 15. Is the facility free of a pest infestation?
      • cockroach infestation noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink tap is leaking. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required by drink cup dispensers.Dusting required throughoutcleaning required under sink and under shelf linersAll condiment containers require cleaning and organizing. Cleaning required on back walls and shelving. Note: poor sanitation may be contributing to the cockroach infestation.