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Taqueria El Chefe

8 - 2316 27 Avenue NE Calgary AB T2E 7A7 · Food - General

Official record from Alberta →

Inspection summary

Taqueria El Chefe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on September 4, 2025, recorded 3 infractions.

4 of 8 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 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 3 times across 3 separate inspections, most recently on August 21, 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 2 times on August 21, 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 5 times across 4 separate inspections, most recently on September 4, 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?

  • 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 4 times across 3 separate inspections, most recently on September 4, 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?

  • 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 once on August 21, 2025. 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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update September 4, 2025:Hand sink in the back kitchen was not accessible at the time of inspection. Last Inspection:Cleaning cloth was observed in the hand sink basin in the main kitchen. - Operator removed the cleaning cloth during inspection. **Ensure hand sink remain unobstructed and accessible at all times for proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were placed in the dispenser in the back kitchen. **Ensure paper towel are always present and placed inside the dispenser for proper hand washing.
    • 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 ceiling tiles in the main kitchen are an absorbent and uncleanable material. **Replace ceiling tiles with non-absorbent, smooth and easy to clean surfaces.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured significantly greater than 1000 ppm at the time of inspection. - Operator remade the sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the stand-up cooler measured greater than 10*C and were discarded at the time of inspection: - Feta cheese measured at 18.9*C. - 3 packages of beef measured greater than 10*C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and shrimps in the hot holding unit measured 49.5*C and 43.6*C respectively. - Operator discarded the chicken and shrimp during inspection. **Ensure cooked high-risk food is maintained at or above 60*C at all times to prevent bacterial growth.Notes:1. Hot holding unit was turned off during inspection. 2. Operator turned on hot holding unit - measured above 60*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning cloth was observed in the hand sink basin in the main kitchen. - Operator removed the cleaning cloth during inspection. **Ensure hand sink remain unobstructed and accessible at all times for proper handwashing.
    • 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 ceiling tiles in the main kitchen are an absorbent and uncleanable material. **Replace ceiling tiles with non-absorbent, smooth and easy to clean surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the main kitchen was not operational. **Please repair. Note: No food was observed in the prep cooler. Operator had moved all food items in different cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage bags were not present inside the garbage bin in the washroom. **Ensure garbage bags are present in the garbage bin for sanitary waste disposal.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**1. Wet cleaning cloths were observed on the food contact surfaces throughout the facility. - Operator removed the cleaning cloths during inspection. **Ensure cleaning cloths are submerged in the food grade sanitizer at all times if reusing or discarded after each use.2. Chlorine sanitizer solution measured 1000 ppm at the time of inspection. - Operator remade the chlorine solution and tested 100 ppm. **Ensure chlorine sanitizer is mainatained at 100 ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag of chicken slices was observed in the basin of the hand sink. - Operator mentioned that the chicken was bad and discarded during inspection. **Ensure hand sinks remain unobstructed and accessible at all times for handwashing. **Ensure food is disposed in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape observed on the mixer in the kitchen which is not easy to clean. - Operator mentioned that they do not use the mixer and discarded it during inspection. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long cutting board along the prep table has significant food residue built-up in the grooves. Cutting boards must be scrubbed as part of the cleaning process. Must be done daily
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • When noy in use, store the mop and bucket away from food preparation area.Cover the 2 sides of the mop sink to ensure that splatter from grey water won't contaminate close by utensils and work surfaces.
  7. Monitoring Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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