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Quesada Burrito & Taco

8961 Cornerstone Mews, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - Liquid soap not available at kitchen handsink. Wall mounted soap dispenser is missing.
      • Corrective Action(s): - Handsinks must be supplied with hot and cold water, liquid soap and papertowels at all times.
      • - Provide liquid soap in a dispenser at kitchen handsink.
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, dirt, and grime accumulation observed under coolers and service counter in front service area.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 16-Sep-2025]
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in cabinet under front service area handsink (across from POS).
      • Corrective Action(s): - Remove droppings and thoroughly clean area.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Seal large hole and plumbing holes inside cabinet under front service area handsink to prevent pest entry. Seal holes/ gaps larger than 1 square cm.
      • [Correction Date: 28-Feb-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, dirt, and grime accumulation observed under front service area coolers and food prep area. (Floor/ wall edges).
      • - Grease and grime accumulation observed under service area oven.
      • - Food debris, dirt, and grime observed under kitchen coolers and freezers.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 28-Feb-2025]
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Hot potentially hazardous foods in front service steam table: 48.9C to 57.7C
      • Corrective Action(s): - Turn on steam table settings to minimum 60C.
      • - Reheat each item to an internal temperature of at least 74C and then place in steam table.
      • [Correction Date: Immediately]
      • Note:
      • - Employees state that food in steam table had been refilled <2 hours ago.
      • - Employees state that steam table settings are "turned down" when food gets "too hot". **Do not turn down steam table settings. Settings must be set to at least 60C at all times.
      • - Manage food quantities in steam table if food drying out due to long heat exposure is a concern.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Operator removed high temperature sanitizing dishwasher from the premises.
      • Corrective Action(s): - At this time, employees are properly conducting manual 3-compartment sink washing and sanitizing method.
      • - Only single use utensils and dishes are used for customer service.
      • **Should future inspections identify warewashing and sanitizing violations, the dishwasher will be required to be re-installed.
      • **Should future inspections identify that manual dishwashing method is inadequate to meet peak demands of the operation, the dishwasher will be required to be re-installed.
      • **Changes to the approved operation and/ or premises is NOT permitted without written Health Approval from Fraser Health.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and dirt accumulation observed in the following areas:
      • - Under front service area equipment (steam table, POS counter, prep cooler).
      • - Under and behind upright freezer and upright cooler.
      • - Under and behind dry storage shelving.
      • - Under 3-compartment sinks and prep sink in kitchen.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas.
      • [Correction Date: 20-June-2023]
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is still broken.
      • Staff explained that part is missing and has been ordered.
      • Corrective Action(s): Contact distrcit inspector when dishwasher is in good working order. Untill then three compartmnet sink method is to be used for washing dishes.
      • Correction: as soon as possible
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit posted - however there is an outstanding permit fee of $150.00
      • Corrective Action(s): Call Fraser Health Authority billing department to pay fee.
      • Correction: 2 weeks.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher broken - management/ staff have been using three compartment sink method.
      • Reviewed three compartment sink method with operator - satisfactory.
      • Sink has plugs.
      • Sanitizer, QUAT, around 200ppm.
      • Corrective Action(s): Ensure that high temperature dishwasher is working is able to maintain 71C on final rinse at the plate level.
      • Correction: 1 week.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat violation.
      • In operator's absence, no staff on duty (3) hold FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that in operator's/ Managers absence at least one staff at all times must have FOODSAFE Level 1 or equivalent.
      • Correction: 1 month
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Salsa sitting on counter at room temperature cooling before being placed in cooler.
      • Prep sink not in use & available.
      • Corrective Action(s): Ensure all hot foods requiring cooling are rapidly cooled.
      • >60 C to 20 C in 2 hours and 20 C to <4 C in 4 hours = 6 hours max in the danger zone.
      • Recommend speeding up cooling with regular stirring and placing in ice bath in prep sink or equivalent.
      • Once in cooler food it takes time to drop food in container under 4 C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Medication bottle for staff person on its side near edge on top shelf above open food prep area
      • 2. Salt and sugar bulk food bins temporarily moved from normal shelf to staff back room with various non-food equipment and tools - lid not tightly fitted on sugar container
      • Corrective Action(s): Ensure all food is protected from contamination both physical and chemical.
      • 1. Store all medications for staff away from food storage and prep areas to avoid possible risk of contamination. Re-located during inspection
      • 2. Ensure all food is stored in food storage areas and not in non-food storage areas with risk of physical contaminates falling into food. Secure all containers with tight fitting lid. Corrected during inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large hand food mixer has electrical tape securing the wire on the top to the unit. Electricity hazard.
      • Corrective Action(s): Ensure all equipment is maintained in good working order. Replace / repair mixer.
      • *Recommend to cease / stop using current mixer as it is possible risk to workers
      • Correction date: immediately
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff (3) onsite has FOODSAFE Lv1 or equivalent during inspection.
      • Corrective Action(s): Ensure at least one staff has FOODSAFE Lv1 or equivalent during each shift.
      • Correction date: 1 months
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle with clear liquid noted without label.
      • Corrective Action(s): Ensure all spray bottles have a label of its contents.
      • Correction date: 2 days
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Large hole in back wall behind/under front handsink. Exposure to inner wall visible - at least 3 pipes converging into drain in wall.
      • Corrective Action(s): Ensure all surfaces including walls, floor and ceiling are sealed to prevent pest entry and allow for easy cleaning. Operator says drain pipe needs to be accessible and they will build a tight fitting cover that can be removable for access purposes.
      • ***Send a photo of the completed access panel in place to FHA. EHO business card provided.
      • Correction date: 2 weeks
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer level noted in 3 comp sink and sanitizer bucket at 50-100 ppm QUATS
      • Test strips available
      • Corrective Action(s): Ensure sanitizer is maintained at 200 ppm QUATS. (3 comp sink half filled with water and 1/2 cup of QUATS from jug = ~200 ppm QUATS)
      • Ensure all testing of sanitizer solution is done at room temp ~25 C. If water temp is warmer the test will show a higher level of sanitizer and will not be correct. Follow manufacturers instructions.
      • Change out solution every 2-4 hours or once solution drops under 200 ppm QUATS or becomes dirty/cloudy.
      • ***Must get sanitizer dispenser to premix sanitizer solution
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer compartment noted at 100 ppm QUATS in 3 comp sink
      • 2. Sanitizer bucket noted 100 ppm QUATS
      • -Test strips available, sanitizer dispenser not in use, chemicals mixed manually
      • Corrective Action(s): Ensure all sanitizer is maintained at 200 ppm QUATS. When testing concentration ensure the water is at room temp (24-25 C) to get accurate readings as per manufactures instructions.
      • **Get dispenser repaired/replaced to ensure sanitizer is available at 200 ppm QUATS and consistently dispensed as needed.
      • **REPEAT VIOLATION**
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wired drying and storage racks in back prep area noted sticky to the touch.
      • Corrective Action(s): Ensure all wired racking is routinely cleaned and sanitized.Maintained in racks in sanitary condition while storing food and clean dishes.
      • Correction date: 2 days
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser not in service.
      • Corrective Action(s): Ensure sanitizer dispenser is functioning properly so it can dispense 200 ppm QUATS consistently. Repair/replace dispenser.
      • Correction date: 2 weeks
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer compartment noted at 100 ppm QUATS in 3 comp sink
      • 2. Sanitizer bucket noted 50 ppm QUATS
      • -Test strips available, sanitizer dispenser not in use, chemicals mixed manually
      • Corrective Action(s): Ensure all sanitizer is maintained at 200 ppm QUATS. When testing concentration ensure the water is at room temp (24-25 C) to get accurate readings as per manufactures instructions.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Large hole in back wall behind/under front handsink. Exposure to inner wall visible - at least 3 pipes converging into drain in wall.
      • Corrective Action(s): Ensure all surfaces including walls, floor and ceiling are sealed to prevent pest entry and allow for easy cleaning. Operator says drain pipe needs to be accessible and they will build a tight fitting cover that can be removable for access purposes. Send a photo of the completed access panel in place to FHA. EHO business card provided.
      • Correction date: 2 weeks
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In stand up prep cooler, large containers of cooked black beans, tomato sauce, chipotle sauce, pinto beans 8-12C. Foods were time and temperature abused. Other foods stored in small containers were below 4 C. Operater explained usual procedure of cooling cooked foods in ice bath and monitoring temperatures.
      • Corrective Action(s): All foods time and temperature abused were discarded.
      • ***To cool cooked foods quicker: use ice bath longer, stir food to let steam escape, store in small shallow containers to allow cold air circulation.
      • ***Cool cooked foods 60C to 20C within 2 hours, then further 20C to 4C within 4 hours.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At the front, hot holding inserts: spiced chicken 58C; pork 41C; plain chicken 44C; refried beans above 60C.
      • Operator stated that foods were reheated to 80C over the stove.
      • Corrective Action(s): Operator increased the temperature and hot water level of the hot holding device. The end of inspection, foods were above 60C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. QUAT sanitizer at dispenser a bit too strong (~400 ppm). Test strips are available on site.
      • 2. The cleaned vegetable slicing device had food debris and green stains on hard-to-reach surfaces.
      • Corrective Action(s): 1. Dilute the sanitizer to 200 - 400 ppm or as per manufacturer's instructions, and readjust the dispenser concentration.
      • 2. Operator placed it into the sink for cleaning and sanitizing. Purchase and use another slicer if it cannot be effectively cleaned.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build up observed on metal rack shelvings that stores drying cleaned dishware.
      • Corrective Action(s): Clean and sanitize shelvings more thoroughly and frequently (1 day).
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drying rack above produce sink noted to be greasy to touch, with some dust buildup.
      • Corrective Action(s): Cleaning required (1 day).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Knife rack above produce sink is affixed to wall, manager could not unhinge.
      • Corrective Action(s): Knife rack must be adjusted so that it can be readily removable for cleaning when needed (1 day).
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tall Pepsi drink cooler unable to keep contents <4 degrees C. Chocolate milk had an internal temperature of 5.8 degrees C. Operator contacted contractor already and is waiting on repairs.
      • Corrective Action(s):
      • Product moved to small Pepsi drink cooler (3 degrees C).
      • Ensure that all cold potentially hazardous foods are stored <4 degrees C at all times.
      • Violation Score: 5
  20. Routine Inspection

    0 infractions