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Taps and Tacos Restaurant

91 Moody St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Taps and Tacos Restaurant has been inspected 19 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on March 26, 2026, found no infractions.

12 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on February 22, 2021. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on February 22, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 20, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 6, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler and closet on 2nd floor observed to be in need of general cleaning/sanitizing (build up of grime)
      • Corrective Action(s): Please clean/sanitize all walls, ceiling, fans and divider
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temp check of cold PHF foods in walk in cooler > 4 oC - cooked chicken pieces 8.2 oC Guacumole 8.1oC
      • Corrective Action(s): Discard temp abused PHF in walk cooler - check internal temp of all PHF in walk in cooler - make a list - discard all PHF foods > 4 oC stored >2 hrs. Do not store any products until temp fo walk in cooler is verified to be< 4 oC
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Hand washing sink in upstairs is blocked with containers/boxes of dry items
      • -Paper towel dispenser (wall mounted) not provided for staff washroom
      • -hand washing signs are not provided at hand washing sinks in downstair and upstairs
      • Corrective Action(s): -Remove all items stored beside hand sink and prep sink
      • -Install wall mounted paper towel dispenser
      • -post hand washing sink at all hand washing throughout facility
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temp of Walk in cooler 10-11 oC-operator reported that the unit been repaired today re: condensation
      • Corrective Action(s): Repair the unit to maintain temp of <4oC
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Log sheet is not on site.
      • Corrective Action(s): LOG sheet is required to record:
      • -Temp of all coolers - at least twice daily
      • -Sanitizer level for dishwasher and glass washer at least once daily
      • -Sanitizer for wiping rags once daily
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk in cooler lacks thermometer
      • Corrective Action(s): Provide display thermometer for walk in cooler and all other coolers
      • Violation Score:
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts were kept on ice rather than ice water. Only the bottoms of the inserts were in contact with ice.
      • Corrective Action(s): Keep inserts in ice water so the entire insert can be kept cold.
      • Violation Score: 5
  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice scoop stored with handle in ice. Bar mixing glass bottle lying in the same ice. These items will contaminate the ice.
      • **Correct by: IMMEDIATELY**
      • Corrective Action(s): Placed the ice scoop in the washer. Separated the glass bottle. The ice scoop must be stored outside of the ice in a separate container that can be routinely washed and sanitized. Drinking mixing bottles and condiments etc. must be stored separately from ice that is intended for consumption.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored on ice in metal bins. Ice must have water mixed in to allow the ice water to surround the bins fully and chill the food from all sides, not just the bottom. Corrected during the inspection. Prep lids must be closed whenever not in-use to prevent cold air escape from coolers. Food bins in tops of prep coolers should be only filled as much as can be used in a 2 hour time period.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Burrito hot-holding unit holding potentially hazardous food at 51C (pulled chicken probed with thermometer). Potentially hazardous foods must be cooked to 74C then placed in a pre-heated unit at 60C to prevent growth of foodborne pathogens. Staff member reheated the foods at the time of inspection. Temperature of hot-holding unit came up to 60C.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations in bottom kitchen were blocked at the time of inspection (dirty equipment placed inside). Handsinks must be available for handwashing at ALL times. Handwashing sinks are not to be used to rinse/clean equipment.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage pantry in the upstairs closet is made of raw wood. All surfaces must be smooth, durable and easily cleanable. Therefore the shelving unit must be painted to allow for cleaning as raw wood will absorb moisture. As well, items were observed on the floor in this closet underneath the shelf. All items must be stored at least 6" off the ground. Remove any items not needed for food production to allow for cleaning.
      • **Correct by: TWO MONTHS = May 13, 2019**
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Staff are not recording cooler/freezer temperatures daily. Coolers must be operating at less than or equal to 4 degrees Celsius. Corrective action must occur if temperature is above 4 degrees Celsius (i.e. greater than 2 hours = serve/cook immediately or discard and call repair technician). Freezers must operate at less than or equal to -18 degrees Celsius.
      • **Correct by: IMMEDIATELY**
      • Corrective Action(s):
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No Sanitizer is detected after 2 runs.
      • Corrective Action(s): Repair the dishwasher- all already washed dishware must be sanitized by soaking in a sanitizer for 2 minutes.
      • -No test strip to monitor the sanitizer solution- No Monitoring ??? Not clear when the dishwasher been broken
      • -Chef called for repair- in the meantime all dishware to be sanitized manually by soaking in sanitizer for 2 mintues and air dry
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dirty dishware were stored beside the hand washing sink blocking the access.
      • Corrective Action(s): Hand washing station must be accessible at all time.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Noted staff in training not change gloves or wash hands properly
      • Corrective Action(s): Staff in training to be trained in proper hand hygiene prior to food handling for customers.
      • Disposable gloves to be changed after any possible contamination (wash hands prior to putting gloves)
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher did not dispense any iodine. Sanitizer bottle nearly empty.
      • Corrective Action(s): Sanitizer bottle replaced at the time of inspection and glasswasher dispensed 12.5ppm iodine.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

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