63 - 3800 Memorial Drive NE · MARLBOROUGH
13 avril 2026
Conforme1. The green peppers and onions were stored in two shallow inserts in a larger container on top of the front prep cooler. The temperature of the foods measured above 4*C. Ice was added to the larger container for better temperature control.
1. Debris noted under the green shelf in the hard-to-reach areas. Area cleaned during the inspection.
Taco Time se trouve dans le quartier MARLBOROUGH. MARLBOROUGH, Calgary compte 85 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 67 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 21 novembre 2024, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
1. The green peppers and onions were stored in two shallow inserts in a larger container on top of the front prep cooler. The temperature of the foods measured above 4*C. Ice was added to the larger container for better temperature control.
1. Debris noted under the green shelf in the hard-to-reach areas. Area cleaned during the inspection.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1. The cooked chicken in the hot holding unit was inconsistent temperatures, parts were found to be 49 C - 54 C. , Staff member said she had just reheated this chicken in the microwave. Owner said the chicken is the only pre-cooked product in the hot holding, the rice and beef were cooked and then put into the hot holding and they were both well above 60 C. , Staff member and owners were told that when re-heating foods they need to ensure it fully gets up to 74 C before placing into the hot holding unit. Food may need to be stirred a few times, and needs to be checked with a probe thermometer. , , 2. The cold holding unit at the front is not working. There are plans to replace this in February. , , In the meantime staff are using ice to keep containers cold. , , Staff and owner were instructed to use larger outer containers for ice, and smaller inner containers with just the amount of cut vegetables, cheese, and sauce that can be used in 2 hour intervals. Items must be checked often with thermometers.