Taquitos Cocina de Mexico

12 ELLA, BEDFORD · Food Establishment

7 inspections

1. InspectionJun 22, 2026

   1 infraction

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use. Dishwasher requires repair.
2. InspectionMay 7, 2026

   1 infraction

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use. Dishwasher requires repair.
3. InspectionApr 16, 2026

   1 infraction

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use.
4. InspectionMar 11, 2026

   1 infraction

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use.
5. InspectionJan 26, 2026

   1 infraction

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use.
6. InspectionDec 1, 2025

   2 infractions

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • In accordance with 4.1.1 of the Nova Scotia Food Retail and Food Services Code, equipment used in a food premise must be located so that it functions in accordance with its functional use.
   • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
     • In accordance with Section 2.14 (b) of the NS Food Retail and Food Services Code, handwash stations must: i. be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are doing other tasks, then handling food. ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers; v. be equipped to provide hot and cold, or pre-mixed warm, running water; vi. provide an adequate flow of water - if a self-closing faucet is installed, it should flow for at least 20 seconds, without the need to reactivate the faucet;
7. InspectionFeb 26, 2024

   0 infractions