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The Taco Club

206 MacKenzie Ave Revelstoke BC V0E 2S0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

The Taco Club has been inspected 3 times by Interior Health Authority since June 23, 2017. The most recent inspection, on July 9, 2026, found no infractions.

2 of 3 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.

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 once on June 23, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 June 23, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination 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 June 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on June 23, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cambro units for transporting food items do not have thermometers. Please ensure thermometers are provided in each Cambro so that temperatures can be checked and monitored (at the restaurant and when items arrive at the mobile unit/base of operation). NSF-certified thermometers are recommended.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed staff washing hands using one of the warewashing sinks. Discussed with operator to remind staff to wash hands using the designated handwashing sink to prevent contamination of cleaned hands.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed bare wood on both back doors and the shelving unit across the stand-up fridge in the unit. Discussed that any bare wood in the unit must be repainted/sealed to allow for easy cleaning. 2. Light fixture requires proper covers or protective sleeves should be in place for the florescent light bulbs to prevent shatters in case of breakage. 3. Chest freezer/fridge at the base of operation requires a lock. Note: - Discussed that should the two doors at the front were to be kept open during operation, screens will have to be put in place.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan requires updating. Please include the following in the sanitation plan: - start-up procedures for the season (e.g. shock chlorinate potable water tank and flushing the system) - location for filling the potable water tank - location for disposing of waste water at the end of the day
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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