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Taco Time TTCAB059

220 - 3619 61 Avenue SE Calgary AB T2C 4T8 · Food - General

Official record from Alberta →

Inspection summary

Taco Time TTCAB059 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on February 18, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on February 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 18, 2026. 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?

  • 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 February 18, 2026. 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef and beef rolls were stored in containers at food table. Temperature of food items were measured at 38.5C and 21.3C respectively.- Products were voluntarily discarded during the inspection. - Operator instructed to avoid holding high risk foods at room or warm temperatures and to keep foods either hot at ≥60 °C or properly cooled to ≤4 °C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall light in the walk-in cooler not working and lighting levels were not adequate. - Please ensure to replace the light in cooler so that the cooler is well lit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board after being washed was balanced besides the handwashing sink. Operator placed utensils for dishwashing during inspection.- This is not a sanitary area - please conduct air dry and storage in a sanitary area.
  2. Initial Inspection

    0 infractions

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