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Quesada Burritos & Tacos

202-1740 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 7 times by Interior Health Authority since January 29, 2018. The most recent inspection, on December 15, 2025, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on December 15, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on July 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on June 9, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on October 15, 2021. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 January 29, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A large container of black beans located inside one of the back refrigeration units was measured at a temperature of 9.5deg.C. This container of beans was prepared (ie. cooked) the day prior, indicating improper cooling practices. When cooling processes were reviewed with staff, it was explained that beans are placed into a sink of water for a period of time and then into the refrigerator with the lid on for final cooling. No ice wands were observed onsite and there is no ice machine onsite to support cooling of larger containers of advance prepared beans within an ice slurry. Please revise cooling practices in accordance with industry standards and ensure that cooling of advance prepared beans is completed using a method that meets the national cooling standard (ie. cool from 60deg.C to 20deg.C in 2hours and from 20deg.C to 4deg.C in 4hours). This may include portioning into smaller containers and cooling with the lids off in a safe location under refrigeration until 4deg.C or less (ie. lids on once cooled), use of ice wands and/or, a pre-cleaned sing placing the large container into an ice slurry. Whatever method is selected, please also confirm the adequacy of cooling tracked using a probe style thermometer and cooling log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigerators were missing thermometers inside the units. Please ensure that thermometers are provided inside all refrigeration units.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer solution was weak when measured.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonium sanitizing solution was observed to be at 50 ppm and 100 ppm in the sanitizer buckets at the front area of the facility. As per the manufacturer's instructions, the sanitizing solution must be at 200 ppm to ensure adequate sanitizing action for proper food safety. A staff member mixed a new sanitizer solution at time of inspection. The concentration of the new sanitizing solution was 200 ppm. Please ensure that sanitizer solution is replaced at a frequency which ensures that 200 ppm sanitizer solution is always available.
      • 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): There was no paper towel at the hand sink in the back kitchen area. All handwashing stations must be properly supplied with single-service product for drying hands to properly encourage handwashing of staff and to ensure that hands are being adequately dried as this is an important factor in reducing the microbial load of hands to best prevent contamination of food in the future. Staff reloaded the paper towel dispenser at time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): None of the staff on site had FOODSAFE training at the time of inspection. There must be at least one staff member present in the establishment at all times that has a valid FOODSAFE certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fish and rice within the hot holding unit were measured at temperatures between 40-50deg.C. Requested operator to re-heat these items at the time of inspection.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket not mixed or provided at the front and back preparation areas at the time of inspection. Cooker observed being stored/used on the floor in the back of the kitchen.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature monitoring records not available at the time of inspection
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): No FoodSafe certified staff on duty at the time of inspection. Operator has indicated that staff are enrolled in the Feb 17th, 2018 course.
  7. Monitoring

    2 infractions

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Only the owner holds FoodSafe certification.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Although there is a basic Food Safety Plan and recipes available onsite, there is not enough details to describe how food safety concepts will be carried out during preparation of food. The FSP onsite also indicates the use of 2-hour allowances within the danger zone between 4deg.C and 60deg.C; according to the operator, this is not a generally used procedure used food preparation & storage. Instead, PHF items are stored either under refrigeration at ≤4deg.C or hot held at ≥60deg.C immediately following cooking or re-heating.

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