1 - 7400 Macleod Trail SE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 21, 2026
Glass door fridge cooler measured 8 Celsius., , Ensure all coolers measure no greater than 4Celsius.
Fruit flies were observed in the bar area specially near the drink dispenser., - Ensure to contact pest control to rectify the situation. Keep area clean.
**ongoing violation**, The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter., -thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
**ongoing violation**, A written sanitation plan was not available for review at the time of inspection. , , Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
Tacos Mexico is in the FAIRVIEW INDUSTRIAL neighbourhood. FAIRVIEW INDUSTRIAL, Calgary has 143 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 109 (76%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
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.
Ukrainian Street Food - CNT-418
FAIRVIEW INDUSTRIAL
This restaurant has been inspected 5 times since August 30, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
Glass door fridge cooler measured 8 Celsius., , Ensure all coolers measure no greater than 4Celsius.
Fruit flies were observed in the bar area specially near the drink dispenser., - Ensure to contact pest control to rectify the situation. Keep area clean.
**ongoing violation**, The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter., -thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
**ongoing violation**, A written sanitation plan was not available for review at the time of inspection. , , Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
7 violations
Beef, ground pork were thawing in warm water; the water measured 30Celsius., -thaw all frozen meats and perishable foods in the cooler or under cold running water.
1) Large cooler measured 17Celsius; staff said someone was coming to fix it today (no perishable foods in this cooler), , 2) Smaller prep cooler measured 8 Celsius., , Ensure all coolers measure no greater than 4Celsius.
A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. , Several coolers used to store perishable foods did not appear to have a display thermometer. , , Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
10 violations
The main prep cooler in the kitchen was measured at a temperature of around 10C. Various foods within the fridge were measured at temperatures between 6-9C, and staff indicated that they had only been in the cooler for approximately one hour. , , Perishable foods were transferred into other coolers during inspection. Adjust or service cooler as needed to ensure it can maintain foods at a temperature of 4C or lower.
A probe or infrared thermometer was not available to verify the temperature of cooked or hot-held foods. , Several coolers used to store perishable foods did not appear to have a display thermometer. , , Acquire a suitable thermometer for confirming food temperatures. Ensure coolers have thermometers to verify refrigeration temperatures.
The hand wash sink in the bar did not have liquid soap accessible., , The liquid soap dispenser was refilled during inspection.
5 violations
1) Jar of Maraschino Cherries left uncovered in stand up pop cooler, 2) Several pieces of Churros placed with no packaging or cover on shelving in stand up pop cooler - churros discarded, , Update: Several pieces of Churros placed on shelving in stand up pop cooler with no packaging or cover
Fruit flies/ drain flies observed in the bar area and in the back storage area. Flies observed in bottles of liquor - Liquor discarded
1) Wall above 2 compartment sink was damaged., , 2) Cardboard used to line shelving in the back storage area and in stand up pop cooler shelving, , All surfaces are to be smooth, non-porous, and easy to clean
16 violations
1) At the time of inspection, no sanitizer was made available for the kitchen. A spray bottle for the front service area had a concentration of 0 ppm chlorine, , 2) Dirty cleaning cloths left on the counter
Spray bottle was not labeled as to its contents, , All chemical labels/ containers are to be properly labeled
Stand up pop cooler where milk, cream and desserts are stored measured 10C. Large containers of broth put in this unit to cool., ,
The mechanical dishwasher measured 0ppm of chlorine., -repair/replace the dishwasher.
1) Bar sink did not have hot water., , 2) Kitchen handwash sink was blocked and didn't have hot water., , **plumber coming today to fix all plumbing issues., , 3) The men's washroom handwash sink did not have soap for handwashing, -ensure all handwash stations have soap and paper towel in suitable dispensers.
The floor, equipment and walls in the kitchen were dirty with sauce/food/oil spills/splatter., -thoroughly clean the kitchen and ensure all equipment is moved to facilitate a deep clean.
A written sanitation plan was not available for review at the time of inspection. , , Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
A cardboard box of tortillas were being stored in the dishwashing area. , A container of chopped onions was stored in the dishwashing area., , Food was moved during inspection.
A ceiling panel in the kitchen was removed, exposing an area above cooking container storage., , Replace missing ceiling tile.
A panel on the bar counter was unfinished, creating a surface that would be difficult to clean. , Some of the shelving surfaces used for drink syrup storage were unfinished wood. , , Cover or finish indicated surfaces to ensure non-absorbent easily cleanable surfaces.
Some of the electrical outlets in the kitchen were missing covers, exposing wall sections that would be difficult to clean., The wall under the compartment sinks was heavily damaged. , , Cover or repair indicated areas.
An ice scoop was noted as being stored inside the ice machine. , Some food equipment was noted as being stored directly on the floor, , Ice scoop was moved to proper storage area outside of ice machine during inspection., Food equipment was moved during inspection.
A buildup of syrup was noted in the area used for fountain drink syrup storage., , Clean indicated area.
A written sanitation plan was not available for review at the time of inspection. , , Prepare a written sanitation plan that includes weekly and monthly cleaning schedules.
Build up in pop gun dispenser nozzle
1) Syrup build up behind pop bibs in the bar area, 2) Build on bar counter under pop dispenser, 3) Grease accumulation on light fixtures in the kitchen as well as in between large appliances and under/ behind prep counters, 4) Build up under cooler door handles, 5) Food and debris observed behind chest freezer in the furnace room
Sauces and cut produce stored in the prep cooler measured at 9C, , Ensure cold foods are kept at 4C or below
No probe thermometer available
Re-fried beans measured 40C, red and green salsa measured 40C, shredded chicken, and shredded pork measured 44 C. These items were not properly reheated before placing into hot holding unit. , , Foods are to be reheated to a temperature of 74C then held at 60C or above
Chemical dishwasher was out of detergent and sanitizer. Operator was able to re-till the detergent, however sanitizer was not working. , , Call has been made to have dishwasher serviced. In the meantime, all dishes/ utensils/ cooking equipment are to be manually cleaned and sanitized
1) No paper towels available at the bar hand wash station, , 2) Kitchen hand sink was blocked with trays and boxes
Food bowls were used as food scoops in the bulk food bins. , scoop was submerge in the sugar , , Action required:, -Stop using handle less scoops in bulk food bins., -Ensure that scoops are equipped with handles and are stored in such away to protect the bulk food from contamination.,
1) Jar of Maraschino Cherries left uncovered in stand up pop cooler, 2) Several pieces of Churros placed with no packaging or cover on shelving in stand up pop cooler - churros discarded,
1) Large bucket of chicken broth and large bucket of avocados placed on dishwashing counter surrounded by dirty dishes, , 2) Spices placed on top of the dishwasher., , Ensure foods are stored in a sanitary manner
Fruit flies/ drain flies observed in the bar area and in the back storage area. Flies observed in bottles of liquor - Liquor discarded
1) Wall above 2 compartment sink was damaged., , 2) Cardboard used to line shelving in the back storage area and in stand up pop cooler shelving, , All surfaces are to be smooth, non-porous, and easy to clean
Build up in pop gun dispenser nozzle
Ice scoop stored directly in ice bin and in ice machine.
1) Syrup build up behind pop bibs in the bar area, 2) Build on bar counter under pop dispenser, 3) Grease accumulation on light fixtures in the kitchen as well as in between large appliances and under/ behind prep counters, 4) Build up under cooler door handles, 5) Food and debris observed behind chest freezer in the furnace room