Skip to content
Loading map…

Tacos Mexico

1 - 7400 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

Tacos Mexico has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on July 21, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 21, 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?

  • 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 July 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9 times across 3 separate inspections, most recently on July 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on July 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?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Glass door fridge cooler measured 8 Celsius.Ensure all coolers measure no greater than 4Celsius.
    • 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?
      • Fruit flies were observed in the bar area specially near the drink dispenser.- Ensure to contact pest control to rectify the situation. Keep area clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **ongoing violation**The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter.-thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **ongoing violation**A written sanitation plan was not available for review at the time of inspection. Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef, ground pork were thawing in warm water; the water measured 30Celsius.-thaw all frozen meats and perishable foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large cooler measured 17Celsius; staff said someone was coming to fix it today (no perishable foods in this cooler)2) Smaller prep cooler measured 8 Celsius.Ensure all coolers measure no greater than 4Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. Several coolers used to store perishable foods did not appear to have a display thermometer. Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm of chlorine.-repair/replace the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Bar sink did not have hot water.2) Kitchen handwash sink was blocked and didn't have hot water.**plumber coming today to fix all plumbing issues.3) The men's washroom handwash sink did not have soap for handwashing-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter.-thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
  3. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box of tortillas were being stored in the dishwashing area. A container of chopped onions was stored in the dishwashing area.Food was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main prep cooler in the kitchen was measured at a temperature of around 10C. Various foods within the fridge were measured at temperatures between 6-9C, and staff indicated that they had only been in the cooler for approximately one hour. Perishable foods were transferred into other coolers during inspection. Adjust or service cooler as needed to ensure it can maintain foods at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. Several coolers used to store perishable foods did not appear to have a display thermometer. Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the bar did not have liquid soap accessible.The liquid soap dispenser was refilled during 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?
      • A ceiling panel in the kitchen was removed, exposing an area above cooking container storage.Replace missing ceiling tile.
    • 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 panel on the bar counter was unfinished, creating a surface that would be difficult to clean. Some of the shelving surfaces used for drink syrup storage were unfinished wood. Cover or finish indicated surfaces to ensure non-absorbent easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the electrical outlets in the kitchen were missing covers, exposing wall sections that would be difficult to clean.The wall under the compartment sinks was heavily damaged. Cover or repair indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was noted as being stored inside the ice machine. Some food equipment was noted as being stored directly on the floorIce scoop was moved to proper storage area outside of ice machine during inspection.Food equipment was moved during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of syrup was noted in the area used for fountain drink syrup storage.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan was not available for review at the time of inspection. Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.

Nearby inspected facilities

Own this business? Add a badge to your website