Taco Time TTCAB102
197 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General
13 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer solution at the front register was found to be weak when tested. A new solution was made and tested satisfactory during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips for testing the sanitizer concentration had the expiry date year overwritten with a pen, raising concern that they are expired.**Please obtain new test strips and ensure expiration dates are not altered.
- 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?
- Outstanding on Jan 02, 2026A portion of the weather stripping was missing on the side of the back door creating a gap and sunlight was observed to be penetrating through. **Install missing weather stripping to prevent the entry of pests and/or weather.
- 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 around the women's washroom sink is missing or in disrepair. Please repair or replace the caulking to maintain the sink in good condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding on Jan 02, 2026The hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation canopy was observed to have a buildup of grease. *Please clean and maintain the canopy regularly to ensure proper ventilation and prevent fire hazards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 1. A portion of the weather stripping was missing on the side of the back door creating a gap and sunlight was observed to be penetrating through. **Install missing weather stripping to prevent the entry of pests and/or weather. 2. The back door was propped open at the time of the inspection. **Ensure back door is closed to prevent the entry of pests. ***CORRECTED DURING THE INSPECTION.
- 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 hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
- 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?
- Monitoring 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?
- 1. A portion of the weather stripping was missing on the side of the back door creating a gap and sunlight was observed to be penetrating through. **Install missing weather stripping to prevent the entry of pests and/or weather. 2. The back door was propped open at the time of the inspection. **Ensure back door is closed to prevent the entry of pests. ***CORRECTED DURING THE INSPECTION.
- 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 hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on the ventilation exhaust canopy grills.
- 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?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUATs test strips were used up during the site visit. **Obtain new test strips.
- 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 caulking between the hand sink and the wall in the women's washroom was lifting. **Recaulk.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2. The side of the ice bin was observed to have a build up of dark material. No ice was touching this area. **Clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUATs sanitizer dispenser concentration was measured between 100-150 ppm. **Ensure the QUATs sanitizer dispenser concentration is maintained at 200 ppm. In the meantime, prepare a solution of bleach water sanitizer for sanitizing equipment. Ensure the concentration of bleach water is at 100 ppm. Mix 1- 2 tablespoon of household unscented bleach to 1 gallon of water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUATs test strips were used up during the site visit. **Obtain new test strips.
- 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?
- There was a gap that was observed on the side of the back door. Sunlight was observed to be penetrating through. The weather stripping is this area has been worn. **Replace the weather stripping in this area to ensure there are no gaps.
- 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 caulking between the hand sink and the wall in the women's washroom was lifting. **Recaulk.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ventilation canopy ceiling around the light fixture was observed to be greasy. **Clean.***CORRECTED. 2. The side of the ice bin was observed to have a build up of dark material. No ice was touching this area. **Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUATs sanitizer dispenser concentration was measured between 100-150 ppm. **Ensure the QUATs sanitizer dispenser concentration is maintained at 200 ppm. In the meantime, prepare a solution of bleach water sanitizer for sanitizing equipment. Ensure the concentration of bleach water is at 100 ppm. Mix 1- 2 tablespoon of household unscented bleach to 1 gallon of water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Chemicals were observed to be stored beside the box of onions. **Ensure chemicals are stored away for food items.
- 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?
- There was a gap that was observed on the side of the back door. Sunlight was observed to be penetrating through. The weather stripping is this area has been worn. **Replace the weather stripping in this area to ensure there are no gaps.
- 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 caulking between the hand sink and the wall in the women's washroom was lifting. **Recaulk.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ventilation canopy ceiling around the light fixture was observed to be greasy. **Clean.2. The side of the ice bin was observed to have a build up of dark material. No ice was touching this area. **Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several foods stored in the hot holding unit were not reheated properly. Beans, chicken, and queso sauce were measured at temperatures of 26.6C, 47.2C, and 42.7C respectively.Noted foods were reheated during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A disposable container was observed being stored inside a container of enchilada sauce. This utensil presents a risk of cross contamination due to not having a handle that can be kept out of food. Container was disposed of during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solution from the sink-mounted dispenser was measured at 100ppm quats.Adjust dispenser to ensure a concentration of 200ppm quats is being maintained. *Ongoing violation. Sanitizer tested again at 100ppm quats.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solution from the sink-mounted dispenser was measured at 100ppm quats.Adjust dispenser to ensure a concentration of 200ppm quats is being maintained. *Ongoing violation. Sanitizer tested again at 100ppm quats.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solution from the sink-mounted dispenser was measured at 100ppm quats.Adjust dispenser to ensure a concentration of 200ppm quats is being maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice scoop was observed being stored inside the ice machine. Ice scoop was removed and properly stored during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several visibly dirty or otherwise stained cleaning cloths were observed being used for wiping surfaces with sanitizer. Staff indicated that cloths were not being laundered after use, and no extra clean cloths were available. Cloths used for wiping surfaces must be routinely cleaned in a manner that removes visible soil and other contamination. Implement a system which effectively cleans cloths, whether through laundering or third-party supplier. Ensure extra clean cloths are available to replace those which are significantly soiled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of previously cooked meat was found stored in the microwave at a temperature of 37.5C. Staff indicated that this meat had been cooked two hours previously. Meat was re-heated by staff during inspection. Staff indicated that meat would be placed upon hot-holding table once existing supply was exhausted. Provide a system of product management that does not involve storing foods outside of temperature controls. Keep meats and other potentially hazardous foods hot held or refrigerated at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A foam-like material was noted inside the hanging knife holder in the prep area. This would not be suitable due to this foam being uncleanable. Remove this material from the knife holder and/or replace with a non-absorbent cleanable material.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?