9734 Ellerslie Road SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Taco Time se trouve dans le quartier ELLERSLIE INDUSTRIAL. ELLERSLIE INDUSTRIAL, Edmonton compte 129 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 mai 2026, 109 (84%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Pampa Brazilian Steakhouse
ELLERSLIE INDUSTRIAL
Ce restaurant a été inspecté 11 fois depuis le 3 février 2025, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
There was an accumulation of grease on the ventilation canopy filters. , , Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly)., , The manufactures shipping sticker was still present on some of the fridges and freezers., , Remove the plastic so the surfaces are smooth and easy to clean.
4 infractions
The sanitizer dispenser was dispensing a 0 ppm Quat residual., , Facility to manually prepare sanitizer at 200 ppm until the dispenser is repaired. , , Ensure that solution is tested daily and when prepared.
Paper towel was not being stored in the dispenser at the hand sink.
The faucets/spout for the hand sink is loose and moves when water is turned on., , Tighten the hand sinks so that it is well sealed and secure.
There was an accumulation of grease on the ventilation canopy filters. , , Ensure they are routinely cleaned and sanitized. (Weekly to Biweekly)., , The manufactures shipping sticker was still present on some of the fridges and freezers., , Remove the plastic so the surfaces are smooth and easy to clean.
2 infractions
** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled., ** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner., 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home)., 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
: owner lightly washed tongs and dipped them rapidly into sanitizer solution - the sanitizing solution needs 2 minutes at minimum to work. PHI requested that the owner conduct the dishwashing again but properly.
3 infractions
** - There were many food items within the freezers and coolers that did not contain labels or contain dates. A sign on the cooler door reminds staff that all foods must be labeled., ** - multiple packages of what appears to be beef were observed in the upright freezer, no dates - no source - no labels. If it came from a box with the required labeling, the box was discarded. Several packages of meat with bones were observed in the freezer also no dates - no source- no labels. When the PHI enquired with the staff onsite if the meat with bones was used for Taco Time menu items, the response was "No". PHI enquired what the meat with bones was for, staff responded with "I don't know" and informed the PHI it was for the owner., 1. Immediately cease and desist the storage of personal foods not required for the operation of the facility (exception, the daily staff meal brought from home)., 2. Receipts and proof of purchase is required for both the ground beef and the meat and bones as there was no proof of purchase available onsite upon request of the PHI (staff did try to look for it). ALL receipts regarding those meat products (ground beef and the bone with meat) in the freezer must be emailed to PHI as soon as possible.
** - fruit flies were observed around the pop syrup station
Aucune infraction
1 infraction
** - repair plumbing of customer washroom
10 infractions
** - staff are not washing their hands as often as required, when hands are contaminated, when re-entering the kitchen. Staff are not using soap while handwashing
** - ice scoop handle and food contact surfaces were filthy with a build up of grime and filth demonstrating a lack of handwashing and a lack of proper dishwashing. PHI explained to the staff that a lack of handwashing and clean utensils means that there is direct contamination of drinking ice.
** - 3 containers of high risk foods were improperly placed above the steam table (not in) stored room temperature: cooked rice mixture (16.5'C), cooked chicken (23'C), and cooked beans (43'C). Chicken was discarded, cooked rice and cooked beans were reheated., ** - another container of cooked refried beans was sitting at room temperature at the wrap station and not in hot holding as required at 60'C or 4'C or less when not in use. Was measured and verified at 32'C.
Aucune infraction
2 infractions
** - no written pest control records demonstrating an active pest management system was provided upon request, ** - no traps or appropriate pest control system was installed
** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.
2 infractions
** - no written pest control records demonstrating an active pest management system was provided upon request, ** - no traps or appropriate pest control system was installed
** - boxes to store food in were stored on the floor of the break room. Please ensure food/food equipment is stored off the floor.
** - cutting board (portable) observed onsite was pitted/overworn/overused and in poor condition. Please replace.
** - staff reheated a container of cooked beans upon request and stated ready to place in hot holding. Temperature was measured and verified at 55'C. Reheat temperature is 74'C or more. Please retrain staff on proper reheating requirements.
** - a saucepan of enchilada sauce was improperly cooling in a hot pot, on a cold stove. PHI asked what the intention was - staff finally revealed it was for cooling. PHI showed the staff that the sauce should have been transferred to cold containers and split up, stir often for 30 minutes, then refrigerate. Staff are not trained with proper cooling techniques for high risk foods. Measured and verified at 30'C internal/external temperature. (Divided and placed in cooler).
** - Improper manual dishwashing observed - no sanitizing step is practiced. PHI observed a staff member wash dishes by hand and then skip the sanitizer step. PHI asked what part of dishwashing was missed, the staff member was unable to answer. PHI emphasized that the utensils were contaminated that a sanitizing step must occur as they forgot to turn the steam table on for the utensils. PHI asked twice, then filled the sink with sanitizer herself to aid the staff that appeared confused at the instruction.
** - multiple in-use utensils were stored in an insert of dirty stagnant water tucked into the cold steam table. PHI asked if anything was added to the water (ie. Sanitizer), the answer was no. Temperature revealed that the water was room temperature and the steam table was not on as a bacterial growth deterrent. PHI asked if the table was on, the staff member cranked on the dial to turn on the steam table and apologized. PHI requested that all utensils are immediately cleaned and sanitized before use as there were no extra or back up utensils ready for use. Please ensure that if dirty used utensils are to be stored on the line for re-use and stored in liquid - the solution must either contain sanitizer or the steam table be utilized and the liquid kept hot at 60'C or more to prevent bacterial growth.
** - dirty used non-food grade newspaper was observed tucked under the cutting board of the processing line and lining a container. DO NOT use newspaper as the paper and especially the ink - is not food grade. Please use only food grade materials such as wax paper, aluminum foil, etc. for food contact surfaces and food equipment.
** - One of the customer washrooms was "out of service" due to a toilet repair (according to staff) the odor was overwhelming. PHI recommended sanitizer into all drains to remove odor and to fill the p-traps with liquid to address the sewer gas. Please repair the toilet.
** - child high chairs in the customer area exhibited a build up of grime, spills, and food. Please ensure that the child high chairs are cleaned often enough to prevent build up - ideally between every use.