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Tacos on Whyte

8123 104 Street NW Edmonton AB T6E 4E4 · Food - General

Official record from Alberta →

Inspection summary

Tacos on Whyte has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on August 7, 2025, found no infractions.

2 of 5 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: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on August 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 5, 2025. 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 October 30, 2023. 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?

  • 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 5 times across 3 separate inspections, most recently on August 5, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times on October 30, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer was measured at 800ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler closest to the 3-compartment sink was observed without a thermometer. Ensure the indicated cooler is equipped with a thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was observed to be detected at the handwashing sink or the dishwashing sink. Ensure hot and cold water are readily available in the facility. During inspection, cold water availability was returned to the indicated sinks. Please continue to monitor and repair as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handle on the upright freezer door was observed with a buildup of grime. Ensure that the indicated handle is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The owner advised that the third sink compartment could not be used as there was a pipe from the furnace draining into it. *Ensure that proper, manual dishwashing procedures are used.
    • 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 third dishwashing sink compartment had a white pipe draining into it which hindered its use (the owner advised that it would interfere with the furnace).*Please provide documentation from the City confirming that the plumbing is in compliance with applicable legislation/codes.
  5. Demand Inspection

    8 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator was making offensive statements at the beginning of the inspection (e.g., 'government workers are lazy').*Please note that this type of conduct is unacceptable and is in contravention of legislation, for which further legal action can be taken if this behavior is repeated.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Ensure that the regular, unscented bleach is used to prepare the sanitizing solution (not the lemon-scented bleach).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was sitting on the floor.*Ensure that foods are stored at least 6 inches off the floor, in food-grade containers that are clean, in good repair and have tight-fitting lids or covers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The owner advised that the third sink compartment could not be used as there was a pipe from the furnace draining into it. *Ensure that proper, manual dishwashing procedures are used.
    • 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 washing sink was initially inaccessible - CDI.*Ensure that hand washing stations are free of clutter and accessible for use while in operation. This includes ensuring that they are easily accessible to staff, dedicated to handwashing, and are kept supplied with hand soap and paper towels in suitable dispensers.
    • 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?
      • Pest control records were not available.*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a wooden board behind the three-compartment sink. The owner advised that a washable wall could not be installed as it is a Heritage Building. *Ensure that the wall behind the dishwashing sinks is durable, smooth, non-absorbent, and easy-to-clean. Please provide documentation from the City if this is not possible.The third dishwashing sink compartment had a white pipe draining into it which hindered its use (the owner advised that it would interfere with the furnace).*Please provide documentation from the City confirming that the plumbing is in compliance with applicable legislation/codes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, equipment, shelving, high-touch surfaces (e.g., light switches, door handles) and hard-to-reach areas (e.g., underneath cooking equipment).*Ensure that the facility is maintained in a clean and sanitary manner.*Remove cardboard liners from surfaces.A written sanitation plan was not available.*Ensure that a comprehensive written sanitation plan is developed and implemented.

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