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Taco Time

9734 Ellerslie Road SW Edmonton AB T6X 0N5 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 3, 2025. The most recent inspection, on May 13, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 May 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2025. 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 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 on August 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 4 separate inspections, most recently on May 8, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly).The manufactures shipping sticker was still present on some of the fridges and freezers.Remove the plastic so the surfaces are smooth and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was dispensing a 0 ppm Quat residual.Facility to manually prepare sanitizer at 200 ppm until the dispenser is repaired. Ensure that solution is tested daily and when prepared.
    • 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 being stored in the dispenser at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucets/spout for the hand sink is loose and moves when water is turned on.Tighten the hand sinks so that it is well sealed and secure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly).The manufactures shipping sticker was still present on some of the fridges and freezers.Remove the plastic so the surfaces are smooth and easy to clean.
  4. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled.** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner. 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home). 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper manual dishwashing observed: owner lightly washed tongs and dipped them rapidly into sanitizer solution - the sanitizing solution needs 2 minutes at minimum to work. PHI requested that the owner conduct the dishwashing again but properly.
  5. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled.** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner. 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home). 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
    • 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?
      • ** - fruit flies were observed around the pop syrup station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cutting board (portable) observed onsite was pitted/overworn/overused and in poor condition. Please replace.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - repair plumbing of customer washroom
  8. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff are not washing their hands as often as required, when hands are contaminated, when re-entering the kitchen. Staff are not using soap while handwashing
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - ice scoop handle and food contact surfaces were filthy with a build up of grime and filth demonstrating a lack of handwashing and a lack of proper dishwashing. PHI explained to the staff that a lack of handwashing and clean utensils means that there is direct contamination of drinking ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - multiple in-use utensils were stored in an insert of dirty stagnant water tucked into the cold steam table. PHI asked if anything was added to the water (ie. Sanitizer), the answer was no. Temperature revealed that the water was room temperature and the steam table was not on as a bacterial growth deterrent. PHI asked if the table was on, the staff member cranked on the dial to turn on the steam table and apologized. PHI requested that all utensils are immediately cleaned and sanitized before use as there were no extra or back up utensils ready for use. Please ensure that if dirty used utensils are to be stored on the line for re-use and stored in liquid - the solution must either contain sanitizer or the steam table be utilized and the liquid kept hot at 60'C or more to prevent bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - dirty used non-food grade newspaper was observed tucked under the cutting board of the processing line and lining a container. DO NOT use newspaper as the paper and especially the ink - is not food grade. Please use only food grade materials such as wax paper, aluminum foil, etc. for food contact surfaces and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 3 containers of high risk foods were improperly placed above the steam table (not in) stored room temperature: cooked rice mixture (16.5'C), cooked chicken (23'C), and cooked beans (43'C). Chicken was discarded, cooked rice and cooked beans were reheated.** - another container of cooked refried beans was sitting at room temperature at the wrap station and not in hot holding as required at 60'C or 4'C or less when not in use. Was measured and verified at 32'C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff reheated a container of cooked beans upon request and stated ready to place in hot holding. Temperature was measured and verified at 55'C. Reheat temperature is 74'C or more. Please retrain staff on proper reheating requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a saucepan of enchilada sauce was improperly cooling in a hot pot, on a cold stove. PHI asked what the intention was - staff finally revealed it was for cooling. PHI showed the staff that the sauce should have been transferred to cold containers and split up, stir often for 30 minutes, then refrigerate. Staff are not trained with proper cooling techniques for high risk foods. Measured and verified at 30'C internal/external temperature. (Divided and placed in cooler).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - Improper manual dishwashing observed - no sanitizing step is practiced. PHI observed a staff member wash dishes by hand and then skip the sanitizer step. PHI asked what part of dishwashing was missed, the staff member was unable to answer. PHI emphasized that the utensils were contaminated that a sanitizing step must occur as they forgot to turn the steam table on for the utensils. PHI asked twice, then filled the sink with sanitizer herself to aid the staff that appeared confused at the instruction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - One of the customer washrooms was "out of service" due to a toilet repair (according to staff) the odor was overwhelming. PHI recommended sanitizer into all drains to remove odor and to fill the p-traps with liquid to address the sewer gas. Please repair the toilet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - child high chairs in the customer area exhibited a build up of grime, spills, and food. Please ensure that the child high chairs are cleaned often enough to prevent build up - ideally between every use.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management 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?
      • ** - no written pest control records demonstrating an active pest management system was provided upon request** - no traps or appropriate pest control system was installed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.
  11. Monitoring 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?
      • ** - no written pest control records demonstrating an active pest management system was provided upon request** - no traps or appropriate pest control system was installed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.

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