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Quesada Burritos & Tacos

11-3151 Lakeshore Rd Kelowna BC V1W 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 5 times by Interior Health Authority since July 23, 2021. The most recent inspection, on July 22, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on February 13, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on July 23, 2021. For example: 7 Are foods protected from contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 1, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS test strip has been expired. Please obtain a new QUATS test strips.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Supervisor stated that rice is prepared by storing it in water in a delayed slow cooker overnight at ambient temperature. Rice is a dry product that does not provide a suitable environment for microorganisms, but when water is introduced the environment changes. Wet rice is a potentially hazardous food which, when held at room temperature, allows for the growth of illness causing microorganisms which when consumed by patrons would then expose those patrons to a health hazard. Supervisor was informed that this practice increases the risk of contamination of the rice and that other methods preparation were available. She stated that she would inform the operator. To follow up by July 30th.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed sanitizer buckets that were holding cloths in QUAT solution to be below 200ppm after testing with QUAT test strips. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. QUAT sanitizer is required to be maintained at 200ppm-400ppm to ensure adequate sanitization of food contact surfaces. This solution should be changed every two hours to ensure adequate concentration levels are maintained. This can be monitored by testing with appropriate strips and using timers to ensure proper practices. Supervisor stated they are changed every four hours and proceeded to changed all the buckets; each were measured to be at 200ppm-400ppm. To follow up with operator about the use of timers and testing strips by July 30th.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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