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Quesada Burritos & Tacos

140 - 2404 50 Avenue Red Deer AB T4R 1M3 · Food - General

Official record from Alberta →

Inspection summary

Quesada Burritos & Tacos has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on February 20, 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 Food temperature control.

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.

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

  • 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 March 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on July 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are kept in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food held hot measured below 60C. Food was cooked less than 2 hours prior observation. Operator reheated the food to 74C in the oven and increased temperature setting.Please verify unit temperatures regularly and ensure hot held items are at a minimum of 60C after cooking to at least 74 C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards observed with black deep groves and requiring a deep clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An opened can of tomato paste was observed in the cooler covered with plastic wrap.Cans used for food are internally coated which breaks down once opened. To protect food from chemical contamination, please store opened canned food in an alternative, food safe container.Operator transferred the tomato paste to a food safe container during inspection.2) The rice at the hot holding steam table was overfilled, preventing the container lid from sitting on the container. The rice was in directly contact with the container lid.Please do not over fill containers.The rice that was overfilling from the container was relocated to a new container for storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink was supplied and accessible.1) The hand sink at the front near the assembly line was not supplied with hand soap.ACTION: please replace the soap and ensure that handwashing supplies are available at hand sinks at all times.
  5. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed employee not washing hands after handling cash/change.

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