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Taco Time

900 - 22 Midlake Boulevard SE Calgary AB T2X 2X7 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 30, 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 September 11, 2026. 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 4 times across 3 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 across 2 separate inspections, most recently on March 19, 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • Gap at the bottom of back exterior door, which could allow entry of pests/vermin.Corrective cation:Seal the gap at the bottom of back door.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sani pail located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bin containing edible salad bowls was kept uncovered under counter in prep area.Requirement:Keep food covered during storage to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spice bottles were stored under paper dispenser located at hand washing sink in prep area.Requirement:Do not store food under hand washing supplies to prevent contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • One tap located at dish washing sink connected to wall mount dispenser for quat was removed and quat dispenser was nonfunctionalRequirement:Repair the tap asap so that wall mount dispenser becomes functional Technician was onsite to do the repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated on March 19/2026One of two customer washroom was out of order and locked due to sewage back.Requirement:Ensure that washrooms are kept clean and well maintained.Clear the sewage backup and make the washroom operationalTechnician was onsite to do the repairs
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in one of the sani pail located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in prep area was broken and paper roll was kept on the counter.Requirement:Repair paper dispenser and store paper roll in the dispenser,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Single use cutlery was stored in containers having debris on the inner surface located near drive through window.b) Lid of bin in use to store edible salad bowls was broken located in prep area.Requirement:a) Store single use cutlery on clean surface.b) Do not use broken/damaged utensils to store foodDiscard this broken lid
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of two customer washroom was out of order and locked due to sewage back.Requirement:Ensure that washrooms are kept clean and well maintained.Clear the sewage backup and make the washroom operational
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's jackets and phone were kept on jars containing ground cumin seeds in back storage area.Requirement:Store personal and miscellaneous items separately from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 9.7C and internal temperatures of apple wraps stored in this cooler were 14.7C and 8C, other wraps were at 7.5CRequirement:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Wrap at 14.7C was discarded.-Other perishable foods were moved to another cooler.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50-100 ppm in sanitizer solution of two pails located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of three containers of cooked chicken kept on the counter without temperature control were 12.8C,11.7C and 12.7Cb) Internal temperature of raw beef burgers stored on the counter without temperature control was 7CRequirement:-Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.a) Chicken was moved to walk in cooler during inspection as staff stated that chicken was out for 20 minutes.b) Raw beef burgers were moved to walk in cooler during inspection.

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