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Taco Time

FCU 10 - 1 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General

Official record from Alberta →

Inspection summary

Taco Time has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on August 21, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on November 29, 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?

  • 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 August 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on November 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on October 16, 2024. 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 once on November 30, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed cooling on the back counter. The temperature of the product measured ~ 50C. Staff indicated the product had been cooling for under an hour. The product was sliced and quite thin. The chicken was placed in the fridge to finish cooling. Education on proper cooling techniques and danger zone discussed. Please refresh staff food safety training.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • 2024-11-29: Minor cockroach activity noted on the glue trap beneath the pop machine and on the trap beneath the back handwashing sink.2024-11-06: Several cockroaches are noted on the glue trap beneath the pop machine and on the trap beneath the 3-compartment sink.Ensure that pest control measures are taken to prevent pests from harboring in the facility.2024-10-25: Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-11-29: The below remains outstanding. 2024-11-06: The prep cooler in the front is measured at 14 degrees Celsius with a probe thermometer. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2024-10-25: The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.
  4. 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?
      • 2024-11-06: Several cockroaches are noted on the glue trap beneath the pop machine and on the trap beneath the 3-compartment sink.Ensure that pest control measures are taken to prevent pests from harboring in the facility.2024-10-25: Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-11-06: The prep cooler in the front is measured at 14 degrees Celsius with a probe thermometer. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2024-10-25: The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.
  5. Risk Management Inspection

    3 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?
      • Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap and/or hole is observed in the baseboard beneath the pop machine. Ensure that the indicated hole is sealed to help prevent pests from harboring in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.2. One of the doors on the prep cooler in the front is observed with a large section of duct tape on the exterior surface and is no longer durable, smooth and easy to clean.1. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2. Ensure that the duct tape is removed to render the surface smooth and easy to clean.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler at the front, a container of guacamole is measured at 11.4 degrees Celsius with a probe thermometer, and a container of Enchilada sauce is measured at 14.1 degrees Celsius with a probe thermometer. Ensure all potentially hazardous foods are stored at or below 4 degrees Celsius. The operator indicated that the products had been stored in the front prep cooler for more than two hours and discarded the indicated food items during the inspection.
    • 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?
      • Several cockroaches are noted on the glue trap beneath the 3-compartment sink. Ensure that pest control measures are taken to prevent pests from harboring in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap and/or hole is observed in the baseboard beneath the pop machine. Ensure that the indicated hole is sealed to help prevent pests from harboring in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler in the front is measured at 10 degrees Celsius with a probe thermometer.2. One of the doors on the prep cooler in the front is observed with a large section of duct tape on the exterior surface and is no longer durable, smooth and easy to clean.1. Ensure that the indicated cooler is serviced and/or repaired to maintain a temperature of 4 degrees Celsius or below.2. Ensure that the duct tape is removed to render the surface smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pie lifter on the front food prep counter is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure all utensils are maintained in a smooth and easily cleanable condition. The operator discarded the indicated utensil during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in the cabinet below the pop machine. 2. A buildup of food debris is observed on the floor around the ice machine. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler was at 7C. Guacamole was relocated to another cooler at 4C. Other foods such as wraps, lettuce, hot sauce, and cheese were also stored in the unit. Staff indicated that the shredded cheese had a four hour holding period. However, the insert holding the cheese was large and deep, holding a large volume of cheese. The cheese should be stored in a shallower insert.. Also, the cooler thermometer was located in an area not easily accessible, therefore, making it difficult to monitor temperatures. Ensure the front prep cooler is repaired or replaced. All coolers must be at 4C or less and be equipped with a thermometer that can be visible upon opening the door. Hot holding was at >60C. GoodThe cooler in the dry storage room was at <4C. Good
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with a shopping cart and a blue cart. This is unacceptable as it impedes the frequency of handwashing. This has been a repeated occurrence. Hand sinks must be accessible and unobstructed 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?
      • Lighting was poor due to one set of lights being out. Operator indicated that it is due for repair.

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