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Quesada Burritos & Tacos

1599 Cliffe Avenue, 10, Courtenay, BC, V9N 2K6 · Food Premises

Official record from Island Health →

Inspection summary

Quesada Burritos & Tacos has been inspected once by Island Health (Vancouver Island Health Authority), on May 7, 2026. The most recent inspection, on May 7, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 May 7, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Fridge at the entrance of the kitchen was about 4°C.
      • CDI foods were move to the functional fridge that was at 4°C. Ensure to repair/adjust the fridge and ensure to not store potentially hazardous foods (Protein and chopped vegetables) until the unit is functional and is able to maintain 4°C or below. Let the office know about timeline of repair before May 28, 2026. Comments Hand sinks were stocked with soap, hot water and paper towels. Quats in 3 compartment sink was tested to be above 200 ppm. Quats in bucket was at 200 ppm. Hot held foods ere above 60°C. Prep fridge and freezers were maintained below 4.8°C and -18°C. Temperature logs were adequately maintained. Premise was maintained in sanitary conditions.

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