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Taco Time TTCAB102

197 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General

Official record from Alberta →

Inspection summary

Taco Time TTCAB102 has been inspected 17 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

2 of 17 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 10 times across 8 separate inspections, most recently on January 2, 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 8 times across 7 separate inspections, most recently on September 17, 2026. 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 2 times across 2 separate inspections, most recently on July 31, 2024. 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 19 times across 10 separate inspections, most recently on September 25, 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 3 times across 3 separate inspections, most recently on July 31, 2024. 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.

17 inspections

  1. 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?
      • 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.
  2. Risk Management 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?
      • Outstanding on Jan 02, 2026The hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
    • 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.
  3. 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?
      • 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?
      • Outstanding on Jan 02, 2026The hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
    • 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.
  4. Demand Inspection

    4 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) Numerous fruit flies were observed in the kitchen at the time of the inspection. **Determine points of entry and mitigate. 2) The back door was propped open at the time of the inspection. **Ensure the back door remains closed when not in use to prevent the entry of weather and/or pests. **CORRECTED 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?
      • 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?
      • Outstanding on Jan 02, 2026The hot water was turned off at the hand washing sink due to a small leak in the faucet. **Repair.
    • 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Risk Management Inspection

    0 infractions

  13. 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.
  14. 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.
  15. 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.
  16. Risk Management Inspection

    0 infractions

  17. 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.

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