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Tacoz N Treatz

5 - 4609 50 Avenue Sylvan Lake AB T4S 1C5 · Food - General

Official record from Alberta →

Inspection summary

Tacoz N Treatz has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on October 8, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 on June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on August 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on June 26, 2025. 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • Test strips for quaternary ammonium (QUATS) sanitizer were available on site; however, the test strips were observed to be expired at the time of inspection. Accurate test equipment is necessary to verify that sanitizer solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings, limiting the operator's ability to confirm that food contact surfaces and equipment are being adequately sanitized. Ensure expired QUATS test strips are replaced with unexpired test strips and that valid test strips are used to routinely verify sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were available at the handwashing sinks; however, the paper towel rolls were stored on a nearby shelf rather than being dispensed through the paper towel dispensers. Staff advised that an incorrect size of paper towel had been ordered, preventing the dispensers from being used. The same issue was observed at the customer washroom handwashing sink. Handwashing supplies must be provided in a manner that supports proper hand hygiene and protects them from contamination. Storing paper towels on adjacent surfaces rather than in dispensers may expose them to contamination and reduce the effectiveness and convenience of handwashing stations. Ensure all handwashing sinks are equipped with functional paper towel dispensers containing appropriately sized paper towels. Handwashing supplies must be maintained in a sanitary manner and be readily available for use at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted for public view had an expiry date of March 31, 2026. Staff advised that a current valid permit was available; however, the updated permit was not posted and could not be viewed by the public at the time of inspection. Ensure the current valid food handling permit is posted in a noticeable location and maintained for public viewing at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the back kitchen, front area and washrooms did not have paper towel in a dispenser. Please ensure paper towel is in the dispenser.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the bucket in the front area did not have enough quat to register on a test strip. Operator refilled the container and the solution was at 400 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the back kitchen, front area and washrooms did not have paper towel in a dispenser. Please ensure paper towel is in the dispenser.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato paste was being stored in the can after opening. Please ensure the food is removed from cans after opening and stored in a food safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the front hot holding unit and cheese sauce were being held below 60 C. Items were reheated and placed back in the unit. All other hot held items were above 60 C. Please ensure all potentially hazardous foods are kept at or above 60 C in the hot holding unit to reduce the risk of bacterial growth. Items should be probed every 2 hours to verify they are being maintained at the proper temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer present to verify the internal temperature of hazardous foods. There was only an infrared thermometer which only verifies the outer surface temperature of foods. Please provide a probe thermometer for staff to verify reheating and hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen area did not have paper towel in a dispenser. Cardboard being stored beneath the sink makes access difficult. Hand sink in the front was properly supplied. Please ensure cardboard is not stored under the sink and paper towel is in the dispenser.
    • 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 joint beneath the tap at the mop sink is continuously leaking. Please have the leak repaired within one week.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Cardboard was being stored in the utility room in contact with or in close proximity to the water heater. Cardboard in this area poses a fire hazard. Please ensure flammable materials are stored in a safe manner.2. A cloth covered chair and pillow were present in the kitchen. Chair had tape holding it together. The tape can trap bacteria and the material isn't able to be properly sanitized. Please ensure only smooth, non-absorbent and easily cleanable materials are in the kitchen area.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit present but not posted. Ensure permit is posted in a location visible to customers.
    • 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 hand sink faucet sensor in the bathroom was broken and water was turned off. The water could be turned on for hand washing as a temporary solution. Hand sanitizer was also provided and customers needing the washroom are to have the water on when needed. Faucet is scheduled to be repaired next day.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed wearing gloves, then touching the order screen, then returning to food handling without removing gloves or washing hands. Hands must be washed before and after glove use, and between different tasks. Hand sanitizer can be used when hands are not visibly soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was left on the counter in the kitchen. Personal belongings are to be kept separate from food and food contact areas.
  11. Initial Inspection

    0 infractions

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