The Taco Bar
101 Clematis Avenue Waterton Park AB T0K 2M0 · Food - General
Inspection summary
The Taco Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on June 23, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 separate inspections, most recently on June 19, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 times across 3 separate inspections, most recently on September 6, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on May 12, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 May 12, 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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- June 19 - At the time of inspection, the mechanical dishwasher remained inoperable. Reusable utensils and equipment were being cleaned and sanitized using a manual dishwashing process as directed previously. A work order was issued requiring corrective action.June 15 - The mechanical dishwasher was observed to be inoperable at the time of inspection. The operator indicated that the dishwasher has not been functional since the facility opened for the season in May.A two-compartment sink was being used for manual dishwashing. Operators were educated on the requirements for effective manual dishwashing and sanitizing, including the use of an additional food-grade container to facilitate a wash, rinse, and sanitize process capable of fully submerging utensils and equipment in sanitizer solution.The facility utilizes single-service customer utensils; however, reusable kitchen utensils and equipment continue to require proper cleaning and sanitizing.The owner was directed to repair or replace the dishwasher within 24 hours and provide confirmation to the Public Health Inspector Failure to provide adequate dishwashing and sanitizing facilities may result in further enforcement action.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was observed to be inoperable at the time of inspection. The operator indicated that the dishwasher has not been functional since the facility opened for the season in May.A two-compartment sink was being used for manual dishwashing. Operators were educated on the requirements for effective manual dishwashing and sanitizing, including the use of an additional food-grade container to facilitate a wash, rinse, and sanitize process capable of fully submerging utensils and equipment in sanitizer solution.The facility utilizes single-service customer utensils; however, reusable kitchen utensils and equipment continue to require proper cleaning and sanitizing.The owner was directed to repair or replace the dishwasher within 24 hours and provide confirmation to the Public Health Inspector Failure to provide adequate dishwashing and sanitizing facilities may result in further enforcement action.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop without handle was found in the bulk salsa container. Operator immediately removed the scoop and ensured to discuss with employees.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wire strainer was in disrepair.Operator immediately discarded the strainer in the garbage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grime and food debris underneath prep table equipment. Please clean.Discussed keeping areas clean, organized and tidy to prevent pest harborage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the spray bottle had a concentration of 0ppm. The bleach container was expired. Operator will purchase a new bottle to make a new solution prior to opening.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher had 0ppm concentration of chlorine sanitizer.Operator was told not to open to the public until the dishwasher was in working order. Operator contacted maintenance during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was cluttered and required cleaning & organizing. Please ensure it is cleaned prior to opening.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was cluttered and required cleaning & organizing. Please ensure it is cleaned prior to opening.
- 23. Is the facility maintained in a clean and sanitary condition?