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Quesada Burritos & Tacos

105 - 909 5 Avenue SW Calgary AB T2P 3G5 · Food - General

Official record from Alberta →

Inspection summary

Quesada Burritos & Tacos has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on June 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 June 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 3 separate inspections, most recently on June 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 5, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING on 6/01/2026The sneeze guard installed at the front service area has gaps at the bottom of the guard where it meets the counter and, in the corner, where the glass extends horizontally over the food in the prep cooler. Please close the gaps to protect the food from customer contamination.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING on 6/01/2026Food preparation is taking place within the splash zone of the hand wash sink in the front service area.Install a splash guard to protect food from contamination from hand washing water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING on 6/01/2026The sneeze guard installed at the front service area has gaps at the bottom of the guard where it meets the counter and, in the corner, where the glass extends horizontally over the food in the prep cooler. Please close the gaps to protect the food from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was found thawing at room temperatures. Thawing meat at room temperature allows the outer surface to enter the temperature danger zone, where harmful bacteria can rapidly multiply. Ensure that thawing is conducted under cold running water, in a cooler or in a microwave immediately before cooking.**The meat was removed and placed in a cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed on the floor on the entrance to the back area. Ensure the floors are smooth and easy to clean. **Repair the floor.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the two sanitizer buckets and in the sink had a concentration of 0ppm. The sanitizer solution was tested directly from the dispenser and had a concentration of 200ppm. The buckets and sink were emptied/drained and re-filled. Please ensure sanitizer solutions are tested every time they are dispensed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation is taking place within the splash zone of the hand wash sink in the front service area.Install a splash guard to protect food from contamination from hand washing water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard installed at the front service area has gaps at the bottom of the guard where it meets the counter and, in the corner, where the glass extends horizontally over the food in the prep cooler. Please close the gaps to protect the food from customer contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops and when a scoop was present in a bulk bin the handle was in direct contact with the bulk food item. Please ensure that all bulk scoops have handles and are stored in a manner that prevents contamination of the food item.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front hand washing sink was not operational at the time of the inspection. Staff fixed the dispenser and paper towel was available. Please ensure that all hand washing sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and hot/cold running water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
  4. Initial Inspection

    0 infractions

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