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La Taqueria Pinche Taco Shop

01210 - 4580 Brentwood Blvd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

La Taqueria Pinche Taco Shop has been inspected 10 times by Fraser Health Authority since December 1, 2022. The most recent inspection, on July 29, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on July 28, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on February 24, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 2, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 2, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasses run through the glasswasher were not properly sanitized (see violation code 308)
      • Corrective Action(s): Run glasses through the kitchen dishwasher until the glasswasher is fixed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glasswasher was not dispensing 12.5-25 ppm Iodine.
      • Corrective Action(s): Repair by Friday, July 31.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of the foods (e.g. salsa verde, birriya broth, tomato sauce, rajas, and rice) stored at the hot-holding unit measured at below 60C (55C-58C). They were observed to be stored in a double pan.
      • Corrective Action(s):
      • - All mentioned foods were reheated to 74C during the inspection and stored with each food item in a single insert, rather than two inserts.
      • - Ensure that only one insert is used, as the use of double inserts was observed to prevent enough heat transfer.
      • - Food must be maintained at 60C or above at all times.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Top layers of the overstacked slices of cooked pork (taco pastor) measured at an ambient temperature of 50C. The internal temperature of the stacks measured at 63C.
      • Corrective Action(s):
      • - Educated a staff not to overstack food in a container as the lid cannot be fully closed to maintain the temperature of 60C or higher. Top layers of the cooked pork have been removed at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. There were no surface sanitizers set up by the kitchen area.
      • 2. Four cooking scrapers stored in luke water (20C)
      • Corrective Action(s):
      • 1. A staff member placed 2 x sanitizer spray bottles with 31.25mL/L of "sink & surface cleaner sanitizer".
      • - Ensure surface sanitizers are set up first thing when the facility is open to the public.
      • 2. Four cooking scrapers were moved into a clean, empty container.
      • - Educated the staff of proper procedure of storing in-use utensils:
      • a) Store at 4C or below (e.g. in ice)
      • b) Store at 60C or above (e.g. boiling water)
      • c) Store in a clean, empty container
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shredded beef had an internal temperature of 48 C in the hot holding unit. It was reheated in the oven during the inspection. Ensure that the internal temperature reaches a minimum of 74 C after reheating.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop in the bar had the handle touching the ice. This can lead to contamination of the ice.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer solution was dispensed from a sanitizer dispenser at the 2-compartment sink that was labelled as "Sink and surface sanitizer" solution. Chemicals must be labelled properly.
      • Corrective Action(s): Ensure that the proper label is on the dispenser and that test strips are available for that sanitizer solution within one week
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cart was stored in front of the hand washing sink across from the dishwasher.
      • Corrective Action(s): Do not store anything in front of the dishwasher. It must be available for use at all times.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bar sink that has an ice well has hot water but does not have cold water. Note that there is a functioning hand washing sink next to the glass washer.
      • Corrective Action(s): Ensure that it is fixed within one week.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Iodine glass washer in operation without adequate supply of chemical sanitizer solution.
      • Sanitizer solution in spray bottles throughout not at concentrations of 272-700 ppm DDBSA and 704-1875 ppm Lactic Acid. Concentrations of between 0-170 ppm DDBSA and 0-452 ppm Lactic Acid observed.
      • Corrective Action(s): Do not use glass washer until such time as supply of iodine has been delivered to restaurant. Use dishwasher to wash-rinse-sanitize and air dry dishes.
      • Ensure sanitizer solution is changed more frequently and TESTED daily.
      • .
      • Violation Score: 15

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