Skip to content
Loading map…

Quesada Burritos & Tacos

1-1717 Harvey Ave Kelowna BC V1Y 6C7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 6 times by Interior Health Authority since November 21, 2019. The most recent inspection, on September 23, 2026, found no infractions.

2 of 6 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: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on August 14, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on December 20, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on August 14, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 14, 2024. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket placed at front counter was measured less than 200 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI- Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water was observed at the handwashing station located in the back of the kitchen. This may lead to inadequate handwashing of food handlers. Fix the hot water tap, and ensure hot water is available at handwashing stations.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employees did not have valid FOODSAFE certificate or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of cardboard for recycling in the back of the kitchen. Recycling should be taken out often enough to prevent the accumulation of debris which obstructs access to work areas or facilitates potential pest harborage. Please ensure that cleaning procedures, including removal of garbage/recycling, occurs often enough to prevent the accumulation of debris.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station by the cash register was partially obstructed by the prep cooler lid which was stored on the counter. Handwashing stations must be maintained free of obstructions at all times to facilitate good hand hygiene practices.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walls in the prep area/dishwashing space were unclean at time of inspection, utensils can become contaminated while air drying if they contact unclean surfaces. Operator should ensure that the walls are maintained in a clean sanitary manner, especially where clean sanitized dishes/equipment/utensils may contact these surfaces. Floors beneath prep counters and stand-up coolers display a buildup of food particles and debris. Accumulation of food waste and debris can attract pests which can lead to the contamination of food and food contact surfaces. Operator should ensure that hard to reach areas are cleaned and sanitized at a frequency that prevents the accumulation of debris and possible contaminants.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Storage area requires organizing.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Food thawing in hand sink.
      • F2.7E Handwashing stations must remain accessible at all times.

Nearby inspected facilities

Own this business? Add a badge to your website