3725 Memorial Drive SE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 novembre 2025
ConformeTacos Mexico se trouve dans le quartier FOREST HEIGHTS. FOREST HEIGHTS, Calgary compte 34 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 29 (85%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 13 juin 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
9 infractions
1. Diced tomato in metal can are stored in the prep cooler. Operator transferred it to food grade containers., , -Ensure food are stored in food grade containers to prevent metal leaching into food, , 2 Sauce in container were left uncovered in the standup coolers in the back Kitchen area. Operator covered the food., , - Ensure food is protected from contamination by storing in a lid tight container in coolers
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.
Pizza 73 1057
FOREST HEIGHTS
(Outstanding deficiency), A meat slicer was in close proximity to the handwashing sink, creating a risk of contamination from splashing. , - Relocate the meat slicer or install a physical barrrier (e.g. splash guard) to prevent cross-contamination from handwashing activities.
1. Cooked meat soup was being cooled in a large container. Soup was at 61*C. Operator prepared the meat to portion the soup into smaller containers., , -Ensure soups and sauces are cooled to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4hours., , 2. Frozen meat was left to thaw at room temperature on the counter in the back kitchen. The operator quickly returned them into the prep cooler for thawing., , - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
(Outstanding deficiency), Test strips were expired., - Obtain new chlorine test strips. Routinely verify and discard expired test strips to ensure accuracy in monitoring chlorine levels.
1. The back door had gap underneath after the door was closed., , -Ensure door is pest and weatherproof to prevent entering of vermin., , 2.Some mice droppings were found beside the chest freezer and shelves in the dry storage area, , 3.There were some flies seen in the storage room., , -Clean up mice droppings with precautions taken., -Mice traps should be placed along the wall for easy mice entering., -Obtain and maintain pest control report to monitor activity., -follow the recommendations provided by pest control company to eliminate pest
Empty soda bottles were stored with unopened ones. Operator removed items., , -Ensure to separate empty bottles from unopen bottles to prevent cross contamination
Food handling permit was displayed at the facility had expired., , -Ensure valid permit is displayed in a conspicuous place that is easily seen by clients
(Outstanding deficiency), Six staff members were working in the facility none of them had Food Safety Training certificate., - At least one staff member present during operation must hold a valid certificate from an approved food safety course, as requited when six or more food handlers are working. Provide proof of certification to the public health inspector and ensure to maintain compliance with this requiremnet at all times.
Dirt on ceiling tiles at the back kitchen. Operator cleaned the area., , -Ensure facility is maintained in clean and sanitary manner
10 infractions
1. A food contact surface sanitizer was not available at the time of inspection., Staff member prepared a chlorine-based solution measuring 100 ppm using household bleach during the inspection., , 2. A wet reusable cleaning cloth was stored on the cutting board. , - Store cleaning cloths in a sanitizing solution between uses. change the sanitizing solution at least every 2 hours or when it becomes visibly soiled to maintain the effectiveness of the sanitizer.
A meat slicer was in close proximity to the handwashing sink, creating a risk of contamination from splashing. , - Relocate the meat slicer or install a physical barrrier (e.g. splash guard) to prevent cross-contamination from handwashing activities.
Eggs were measured at room temperature , - Staff discarded during the inspection. Ensure that eggs temperature is at 7 C or below., , All perishable foods including BBQ meat, feta, cheese, were stored at room temperature. internal temperature using a probe thermometer measured between 15 C to 20C. All discarded. , - Ensure high risk foods are stored away from the temperature danger zone by storing hot at 60C or above, or cold at 4C or below.
1.Hand wash sink was blocked off with equiments. , 2. The Hand wash sink in the front was being used for washing utensils. , , Remove any equipment or obstructions to ensure unobstructed access to the handwashing sink at all times. Handwashing sinks must be readily accessible to food handlers during all hours of operation.
Cut fruits, container under the prep table, the nachos did not have a proper cover. , - Obtain tight fitting lids for all food storage containers.
Test strips were expired., - Obtain new chlorine test strips. Routinely verify and discard expired test strips to ensure accuracy in monitoring chlorine levels.
Six staff members were working in the facility none of them had Food Safety Training certificate., - At least one staff member present during operation must hold a valid certificate from an approved food safety course, as requited when six or more food handlers are working. Provide proof of certification to the public health inspector and ensure to maintain compliance with this requiremnet at all times.
1. light cover in the dry storage was missing , - Install light cover., , 2. Light cover in the kitchen was damaged. , - Replace the damage light cover., , 3. The floor surface around the dishwashing area was showing sign of wear. floor around the drain hole was also observed to be broken resulting in a surface that is no longer smooth and easily cleanable., - Ensure that all floors, are easy to clean, good repair and non absorbent., , 4. Shelves in the front cooler by the hand wash sink observed to be rusted. , - Ensure that the shelves are refinished and sealed.
The freezer in the back storage. interior insulation is being held by duct tape., - Ensure the that equipment are in good repair.
1. Hard to reach area like under the fridge and under the dishwashing area had debri build up. , - Clean all areas of the Facility. Ensure to get into the hard-to-reach areas. The facility must be maintained in a cleaned and sanitary manner., , 2. Uncleanable cardboards were used repetitively and found covered in grease at the back storage fridge., - Remove carboard as contact surfaces. It must be easy to clean and durable. , , 3. Hood fan filters has build-up debris/black grease., - Ensure that the area is clean and sanitary manner.