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Taco Time

63 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on April 13, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The green peppers and onions were stored in two shallow inserts in a larger container on top of the front prep cooler. The temperature of the foods measured above 4*C. Ice was added to the larger container for better temperature control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted under the green shelf in the hard-to-reach areas. Area cleaned during the inspection.
  2. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The cooked chicken in the hot holding unit was inconsistent temperatures, parts were found to be 49 C - 54 C. Staff member said she had just reheated this chicken in the microwave. Owner said the chicken is the only pre-cooked product in the hot holding, the rice and beef were cooked and then put into the hot holding and they were both well above 60 C. Staff member and owners were told that when re-heating foods they need to ensure it fully gets up to 74 C before placing into the hot holding unit. Food may need to be stirred a few times, and needs to be checked with a probe thermometer. 2. The cold holding unit at the front is not working. There are plans to replace this in February. In the meantime staff are using ice to keep containers cold. Staff and owner were instructed to use larger outer containers for ice, and smaller inner containers with just the amount of cut vegetables, cheese, and sauce that can be used in 2 hour intervals. Items must be checked often with thermometers.

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