Take action to protect yourself and others – extreme heat can affect everyone’s health. Determine if you or others around you are at greater risk of heat illness. Check on older adults, those living alone and other at-risk people in-person or on the phone multiple times a day.
Watch for the early signs of heat exhaustion in yourself and others. Signs may include headache, nausea, dizziness, thirst, dark urine and intense fatigue. Stop your activity and drink water.
Heat stroke is a medical emergency! Call 9-1-1 or your emergency health provider if you, or someone around you, is showing signs of heat stroke which can include red and hot skin, dizziness, nausea, confusion and change in consciousness. While you wait for medical attention, try to cool the person by moving them to a cool place, removing extra clothing, applying cold water or ice packs around the body.
Drink water often and before you feel thirsty to replace fluids.
Close blinds, or shades and open windows if outside is cooler than inside.
Turn on air conditioning, use a fan, or move to a cooler area of your living space. If your living space is hot, move to a cool public space such as a cooling centre, community centre, library or shaded park.
Follow the advice of your region’s public health authority.
Plan and schedule outdoor activities during the coolest parts of the day.
Limit direct exposure to the sun and heat. Wear lightweight, light-coloured, loose-fitting clothing and a wide-brimmed hat.
Never leave people, especially children, or pets inside a parked vehicle. Check the vehicle before locking to make sure no one is left behind.
A multi-day period of heat and humidity ends tonight.
What:
Daytime high temperatures of 30 to 32 degrees Celsius.
Humidex values of 38 to 41.
When:
Ending tonight.
Additional information:
Hot and humid air can also bring deteriorating air quality and can result in the Air Quality Health Index approaching the high risk category.
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Heat warnings are issued when very high temperature or humidity conditions are expected to pose an elevated risk of heat illnesses, such as heat stroke or heat exhaustion.
For more information: https://www.canada.ca/en/health-canada/services/climate-change-health/extreme-heat/how-protect-yourself.html https://www.canada.ca/en/health-canada/services/climate-change-health/extreme-heat/who-is-at-risk.html
Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to ONstorm@ec.gc.ca or post reports on X using #ONStorm.
Tyler Belluz adds salsa verde to the tacos he is serving at the öÏÓãÊÓƵapp Farmers’ Market on Saturday, July 19, 2025.
Tyler Belluz and Iliari Alarcon pose for a photo at 10C with their son Luciano, under the newly made sign for their Taco Tuesday events starting on Aug. 5, 2025.
Let’s taco ’bout bringing authentic Mexican food to öÏÓãÊÓƵapp. Tacos Chidos has different types of tacos and is available for catering.
Tyler Belluz, who runs with his wife, Iliari Alarcon, said they will be hosting Taco Tuesdays at 10C every week starting on Aug. 5. You can come get tacos for lunch and a churro for a treat.
“On the first day, we’re even going to have a mariachi band,†he said.
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Belluz said Alarcon is really the star of the show, because her cooking and family recipes are what started it all.
“She moved here from Mexico during COVID and this business was her idea,†Belluz said.
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Iliari Alarcon serves up tacos at a catered event.
Jordan Faye
They started it during what was probably the busiest time in their lives, after having their son Luciano. The couple has been running Tacos Chidos full-time for six months, after starting it up about a year and a half ago.
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Since “chidos†is a commonly used word for “cool†or “awesome†in Mexico, they thought it was a fun name for their business.
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You can find Tacos Chidos at the öÏÓãÊÓƵapp Farmers’ Market (2 Gordon St.) every Saturday to get your taco fix, from 8 a.m. to 1 p.m., if you can’t make it to 10C (42 Carden St.) for Taco Tuesday from 11:30 a.m. to 1:30 p.m.
The catering business also does pop-ups in other spaces like local breweries.
“What goes better together than tacos and cerveza?†Alarcon said.
Tyler Belluz and Iliari Alarcon pose for a photo at 10C with their son Luciano, under the newly made sign for their Taco Tuesday events starting on Aug. 5, 2025.
Joy Struthers/Metroland
Belluz credited 10C for how far they have come. They cook a couple of times a week in the community kitchen there.
“The people here have helped us to get to where we are,†he said. “I just love hanging out upstairs, because you’re always with someone different.â€
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Their menu is 99 per cent gluten-free — their tortillas are corn — and they make different meat options as well as a vegetarian taco. They usually offer four different kinds: barbacoa (brisket), cochinita (pulled pork), tinga (chicken) and vegan achiote (soy and potato). They plan to make a chorizo (ground pork) taco soon.
Two tacos with soft shells are ready to be eaten.
Tyler Belluz
“We try to keep it simple,†Alarcon said. “But we might add a couple more items to our menu.â€
They also aim to keep their food affordable, with tacos being just $5 each.
Belluz said the most popular taco is probably the barbacoa, but personally they never get sick of the cochinita.
“My family lives in the Yucatán Peninsula,†Alarcon said. “They eat a lot of pork and cochinita is one of the main dishes in their cuisine. I knew we should bring it here because the taste, and aroma, is very different from anything else.â€
Tacos Chidos sells salsa verde so you can add it to your own recipes.
Tyler Belluz
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The couple also sells small tubs of their salsa verde, which is a big hit. Alarcon said it’s a thicker consistency than some salsas, and it’s green, so sometimes people ask if it has avocado in it. She said it only has zucchini, tomatillo, cilantro, garlic, onion and habaneros, but she tries not to make it too spicy. You can add it to many different dishes at home, even soups and salads.
They don’t have cheese, lettuce, sour cream or hard tortilla shells, like the Tex-Mex variety of tacos that most people here are used to, and they stick to the authentic recipes. They have onions, pickled onions and cilantro to top them off.
Tyler Belluz smiles behind the Tacos Chidos stand at the öÏÓãÊÓƵapp Farmers’ Market.
Joy Struthers
“The most important thing for us is to make our food with love,†Alarcon said. “I have cooked since I was a child with my mother and grandmother.â€
In Mexico, you can get tacos on the street at all times of the day or night, she said. And they don’t have Taco Tuesday; they eat tacos every day. Alarcon said she has never tried the popular chain places for tacos and doesn’t plan to.
Look for Tacos Chidos, and their logo of a Mexican wrestling mask, at the market or at 10C, or you can follow the business on to show support.
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