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Quesada Burritos & Tacos

210-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 4 times by Interior Health Authority since May 19, 2022. The most recent inspection, on May 27, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests 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.

  • 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 2 times across 2 separate inspections, most recently on November 22, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 9, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 9, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on November 22, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • One of the rice cookers was observed to be in poor condition with the outside shell with damage. This does not create a surface that can be cleaned and sanitized. So this can create a potential cross contamination risk. This could also pose a possible fire risk as well. • The vent less oven table was observed with moisture underneath the machine, this can create conditions for pathogen and mold growth. Cross contamination risk. Corrective Actions: • New rice cooker is needed, the current one must be removed and replaced. Follow up will be completed on this. • Operator was told to call company to service this machine or replace as the moisture underneath is excessive.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • At the time of the inspection no staff had proof of foodsafe or equivalent training. The senior staff/manager did say he was currently in the process of completing the course. At least one staff member at all times of operations must have foodsafe or equivalent training. Corrective Actions: • Once course is completed please email a copy of the certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Floors and hard to reach areas were observed to have some food debris and other debris underneath. This can attract and provide pest with a food source. • Pest control service company had recently visited site and noted a possible entry/harborage point under the Point of Sale counter. This was a small gap in the left corner. As indicated in the pest control company report, this gap/opening can accumulate food debris that could attract pests. Corrective Actions • [1] Ensure that the floors and the hard to reach areas are being regularly cleaned and that this is part of the cleaning schedule. For the onion peels in the box please ensure staff are removing the excess peels that are in the box, this will make it easier to keep the area clean. Suggested staff do this when pouring in a new bag of onions in the box. These practices help to ensure pests are not attracted to the area and that it does not provide a area for harborage. • [2] Ensure gaps or possible opening are sealed.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Packaged potentially hazardous food items were observed to be thawing in the the prep sink in water. This was not under running cold water. The water was hot and the potentially hazardous food items items were measured at temperatures of 25°C - 30°C at the time of the inspection. At that time the operator as not able to accurately provide proof how long the food was thawing in the hot water for. Corrected During Inspection (CDI): • Potentially hazardous food items (PHF) were discarded as the temperatures were in the 25°C to 30°C for an unverified amount of time. I had verified that the staff member had discarded the food items. Ensure that thawing of potentially hazardous food items must use the approved methods at all times. For example thawing in the refrigerator/cooler or thawing in the sealed packaging under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cutting boards placed underneath the POS station contain deep cuts/groves. Ensure they are sanded or replaced.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.

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