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Taco Time AB091

2 - 205 3 Avenue W Cochrane AB T4C 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Taco Time AB091 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 24, 2025, recorded 2 infractions.

None of the 5 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: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on October 25, 2024. 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?

  • 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 once on December 20, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on October 24, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outlet cover at the counter area by the corner wall was not in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation under the deep fryer. Please make sure cleaning is completed.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the back kitchen was not accessible during the inspection. Please make sure hand sink is always accessible and has hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dishwashing sink area was not in good repair. Please make sure it is repaired. *Couple of outlets were missing cover on them. Pease make sure they are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler at the front counter area was not operational/ in repair during the inspection.Operator was not storing anything in there at the time of the inspection, using ice to hold some of the salad mix, green vegetables.
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the back kitchen was not accessible and cold-water tab was not working. Please make sure hand sink is always accessible and has hot and cold water at all times.
    • 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?
      • Pest control records were not available onsite. Please make sure copy of records are available onsite for inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dishwashing sink area was not in good repair. Please make sure it is repaired. *Couple of outlets were missing cover on them. Pease make sure they are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the ceiling vents in the back kitchen. Please make sure they are cleaned.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Grease build up on exhaust hood filters. Cleaning is required.*Please clean the exhaust hood filters.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat sanitizer solution in the sanitizer sink was measured at 0ppm. Corrected during the inspection. Operator emptied the unit and filled out with new sanitizer solution greater than 200ppm Quat sanitizer.
    • 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?
      • *Recent pest control record was not available onsite. Please make sure recent pest controls records are kept onsite to review during the inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Grease build up on exhaust hood filters. Cleaning is required.*Please clean the exhaust hood filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Juice leak on the floor by the hand washing sink in the back.Corrected during the inspection. Staff cleaned the floor.

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