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Quesada Burritos and Tacos

1545 Vancouver Street, Victoria, BC, V8V 3P3 · Food Premises

Official record from Island Health →

Inspection summary

Quesada Burritos and Tacos has been inspected once by Island Health (Vancouver Island Health Authority), on August 6, 2026. The most recent inspection, on August 6, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on August 6, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Hot-holding measured at around 50°C at time of inspection. Pork and chicken in the hot-holding unit measured at 48°C.
      • Operator was directed to reheat all the potentially hazardous foods to at least 74°C, as all the food was just prepared within an hour and adjusted the setting of the hot-holding unit. Corrected at time of inspection. Food items such as pork were all reheated to over 74°C at the end. Please ensure all potentially hazardous foods are heated to required temperature before they are placed at hot-holding and ensure all potentially hazardous foods are kept at 60°C or above during hot-holding, verify by temperature checks. Adjust setting of hot-holding if necessary. Comments Routine inspection conducted. Handwashing sink was equipped with hot and cold running water, liquid soap, and paper towel. Coolers measured at 4°C or below. Freezers measured at -18°C or below. Temperature logs are available. Pest control service provided every two months. Three-compartment sink is in place. QUATS sanitizing solution at third sink measured 200ppm. QUATS sanitizer in bucket measured 200ppm. Test strips are available. Operator has valid FOODSAFE Level 1 certificate at time of inspection.

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