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Tasty Taco's and Taters

141 Terrace Hill Pl Kelowna BC V1V 2T2 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Tasty Taco's and Taters has been inspected 12 times by Interior Health Authority since August 7, 2019. The most recent inspection, on July 1, 2026, found no infractions.

8 of 12 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: Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 25, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 7, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 July 1, 2023. For example: FMV1.3 Is the mobile food premises unit a self-contained movable structure?

  • 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 on August 7, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 7, 2019. For example: FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Meat in the hot holding unit measured at 55 °C. Potentially hazardous foods must be hot held at 60 °C or above to prevent pathogen growth. Increase the temperature of the hot holding unit and confirm that food is properly reheated before being placed inside. The hot holding unit must be heated before food is added. Temperatures must be verified using a sanitized probe thermometer.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): extra fridges were set up behind the unit, ensure these are permitted with your mobile permit
  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): power kept going out and temperatures were unable to be kept in the cooler.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): power kept going on and off from the city generators.
    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): extra fridges were set up behind the unit, ensure these are permitted with your mobile permit.
  11. Monitoring

    0 infractions

  12. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sandwich cooler was not reaching temperatures. currently no potentially hazardous foods were stored. operator does not know how to lower temperature on the unit. until cooler reaches <4C no potentially hazardous foods are allowed to be stored
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): mobile was physically connected to water but water was not turned on at time of inspection. mobile was closed until hot running water was available.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): operator was in operation at time of inspection with no running water
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): hot water tank was not working at time of inspection. a new one was purchased and replaced. ensure water is up and running prior to start of food preparation and cooking. this needs to be added to your operations plan
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator must have valid operating permit posted or on site at all times
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure when operating the mobile, power and water are hooked up and in working condition prior to do any food preparation or cooking

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