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Taco Time

6631 Island Highway North, 4, Nanaimo, BC, V9T 6N8 · Food Premises

Official record from Island Health →

Inspection summary

Taco Time has been inspected 4 times by Island Health (Vancouver Island Health Authority) since June 11, 2026. The most recent inspection, on July 21, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 25, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 June 11, 2026. For example: Improper Construction / Maintenance of Establishment

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.

4 inspections

  1. Routine

    0 infractions

  2. Follow-Up

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front preparation fridge - product must be
      • In the mean time - minimize product kept in top of unit - product must be used up or discarded within two hours - use a time stamp and maintain records.
    • Food Safety Plan/Sanitation Plan
      • Cold holding temperature logs must be maintained and hot holding (>60°C). Stickers relocated and probe thermometer onsite. Comments
  3. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front preparation fridge unable to maintain product
      • Product relocated - during peak time - small amounts of product can be kept in unit and time stamped to be used up or discarded within two hours. Product in unit to be discarded at 11:30 am as discussed - maintain written records. Comments Items from June 11, 2026 inspection still outstanding. Call with follow up information - inspection required.
  4. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front prep fridge unable to maintain product
    • Improper Construction / Maintenance of Establishment
      • Obtain a probe thermometer to monitor and log final cooking temperatures. Relocate stickers from paper towel area.
    • Food Safety Plan/Sanitation Plan
      • Develop and maintain a cooling log for products. Food contact surface sanitizer is QUATS - test strips available ensure to monitor concentration and log as part of sanitation plan employee provided FOODSAFE certificate during inspection.
      • Comments Hot holding > 60°C Cold units in back room maintaining

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