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Quesada Burritos and Tacos 240

1202B 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Quesada Burritos and Tacos 240 has been inspected 4 times by Fraser Health Authority since May 31, 2024. The most recent inspection, on January 8, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 November 18, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff explained improper cooling procedures for cooked pot of black beans. Staff indicated the product would be cooled in the large pot on the counter to 30C and then placed in freezer 3-4 hours later.
      • Corrective Action(s): Discussed with staff proper cooling procedures. Use ice wand and/or ice bath to cool black beans. Black beans must be cooled from 60C-20C within 2 hours or less, and then from 20C-4C within 4 hours or less to prevent pathogen growth. Methods to speed up cooling: ice wand, ice bath, cooling in smaller portions, using shallow containers. *Use timer to track cooling times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Black beans, rice, grilled chicken, queso sauce probed between 51C-55C. Items were placed in unit over 2 hours ago.
      • (2) Spicy tofu, spicy pork, barbacoa, soup probed between 49C-57C. Items were placed in unit less than 2 hours ago.
      • Corrective Action(s): (1) Staff discarded black beans, rice, grilled chicken queso sauce during the inspection.
      • (2) Spicy tofu, spicy pork, barbacoa, and soup reheated to 74C. Hot holding unit was turned up during inspection and measured above 60C. Hot foods must be held at 60C or hotter to prevent pathogen growth in the danger zone.
      • **Ensure adequate levels of hot water are placed inside the hot holding unit to allow for steam contact around insert.
      • **Ensure the hot holding unit is operating at 60C or hotter before placing heated foods into the unit.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

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