209 - 800 Yankee Valley Boulevard SW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
*** Repeat Violation, Chlorine sanitizer was measured at 0 ppm. Operator prepared a new solution at 100 ppm. Prepare new sanitizer solution daily and as needed. Monitor concentration regularly.
*** Repeat Violation, Tapioca pearls prepared over 2 hours prior to inspection were stored in hot-holding unit measured at 35 degrees Celsius. Operator discarded the tapioca pearls during the inspection. Keep all perishable foods in hot-holding above 60 degrees Celsius. Otherwise, discard any unused foods after 2 hours.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Tequila & Tacos
This restaurant has been inspected 8 times since December 19, 2023, with 4 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
*** Repeat Violation, Chlorine sanitizer was measured at 0 ppm. Operator prepared a new solution at 100 ppm. Prepare new sanitizer solution daily and as needed. Monitor concentration regularly.
*** Repeat Violation, Tapioca pearls prepared over 2 hours prior to inspection were stored in hot-holding unit measured at 35 degrees Celsius. Operator discarded the tapioca pearls during the inspection. Keep all perishable foods in hot-holding above 60 degrees Celsius. Otherwise, discard any unused foods after 2 hours.
3 violations
Siu Mai was advertised for sale, but operator was unable to provide information on the source. Siu Mai was removed from the menu item. Provide district PHI information to confirm that all foods come from approved sources.
No food-grade sanitizer was prepared to use in the food-preparation area. Operator prepared chlorine sanitizer at 100 ppm during the inspection. Keep sanitizer available during operation. Use test strips to monitor concentration regularly.
Cooked tapioca pearls are stored in a hot-holding unit that has been turned off. Operator stated that the tapioca pearls were prepared an hour prior to the inspection, and turned the hot-holding unit back on. Keep all perishable foods in hot-holding above 60 degrees Celsius, or discard after 2 hours.
No violations
2 violations
Tea towel was hanging on oven door. Paper towels must be used for drying hands and dishes must be air dried. Wiping cloths must be stored in sanitizer solution when not in use. The tea towel was removed during the inspection.
Display cooler with cakes and tarts and prep cooler at front did not have thermometers inside. Please ensure all fridges have thermometers inside to easily monitor temperature.
No violations
2 violations
The temperature of the prep cooler measured 13 degrees Celsius at time of inspection. The lid was closed. A photograph sent later in the day showed the temperature had decreased to 4 degrees Celsius. Ensure temperature is monitored continually and unit is maintaining 4 degrees Celsius or less.
Counter beside two compartment sink at back is damaged. Repair so that it is smooth, non-porous, and easy to clean.
4 violations
1. Chlorine sanitizer in spray bottles measured greater than 200ppm. Ensure chlorine sanitizer is made to be 100ppm (1/2 teaspoon to 1L of water). , , 2. Contaminated cleaning cloths were stored on the counter. If cleaning cloths are re-used, they must be stored in sanitizer solutions.
Prep cooler at front of house measured 12 degrees Celsius. The top was closed during the inspection and temperature began to decrease. Continue to monitor this cooler to ensure it maintains 4 degrees Celsius or lower and close top when not in use.
One compartment sink at front was being used for dishwashing. Dishes must be done using two compartment sink in back so that they can be properly washed and sanitized. A poster showing the proper two compartment sink method is attached.
3 violations
, , Sanitizer solution measured 0ppm. Staff stated it had not yet been made fresh for the day. Ensure a 100 ppm chlorine solution is available when food prep is occuring. ,
, , One compartment sink at front of house was being used to wash dishes. Ensure all dishes are washed in two compartment sink in back and are properly santized.
, 1. Tap at two compartment sink at back was leaking and had plastic wrap covering it. Remove plastic wrap and repair. , , 2. Arborite counter top was chipped in some areas around two compartment sink. Repair so that surface is easy to clean.
Counter beside two compartment sink at back is damaged. Repair so that it is smooth, non-porous, and easy to clean.