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Quesada Burritos & Tacos

22 - 155 Malcolm Drive, Quesnel, V2J 3K2 · Restaurant

Official record from Northern Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 6 times by Northern Health Authority since March 8, 2024. The most recent inspection, on July 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on June 19, 2024. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 on May 30, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 23, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on June 19, 2024. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

About this data

These results come from Northern 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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Public Health Significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent pathogen growth and possibly foodborne illness
      • Corrective Action: Potentially hazardous cold foods were moved out to working refrigeration units that maintain a temperature of 4°C or less. Operator to monitor and have refrigeration unit serviced, as required.
  3. Follow-Up Inspection

    0 infractions

  4. Complaint Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution of 100 ppm or less quats observed at the time of inspection. Employees add three pumps of Quats solution to the final rinse basin but the pump was dispensing less than usual Quats solution santizer or no sanitizer at all as it was running low. (Public Health significance) - Pump dispensers for manual dish washing must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Providing a 200 ppm quats soak for 2 minutes for all dish ware. Have the pump repaired by a qualified technician or immediately refill or replace with a new bottle sanitizer solution for effective dispensing of 200 ppm. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Less than 100 ppm active sanitizer detected in sanitizing solution for the re-usable wipping cloths containers. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on re-usable cloths and surfaces to prevent the contamination of food on contact with the improperly cleaned surfaces.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).Monitor sanitizer concentration regularly so you know when the unit needs adjustment or more pumps are required to meet an adquate concentration.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employee not washing hands between tasks. Staff wearing gloves served food and while wearing the same gloves attended to the cash register and went back to serve food without disposing gloves and washing hands in-between the tasks.
      • Corrective Action: Ensure the staff washes hands betweeen tasks or whenever food is being prepared and change gloves. Gloves can cross-contaminate food and are not a substitute for hand washing. Facilitate proper hand washing with soap, hot and cold running water and paper towel in-between tasks.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use including ingredient bins, or ready to eat product. (Public Health Significance) Improper scoops storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Avocados were left on the floor open to contamination at the time of inspection. (Public Health significance) - Contamination of food from contact with objects, debries, floor, people, pests or chemicals can cause serious illnesses.
      • Corrective Action: Ensure that food and equipment are stored at least 15 cm (6 inches) off the floor. Protect all foods from physical, biological and chemical contaminants, drips from raw foods, debries, dust and contact with objects, floors and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The sanitizer solution withthe re-usable wiping clothes was able to achieve a final concentration of 200 ppm QUATs at time of inspection. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature or not stored in sanitizer solution of 200 ppm chlorine or 200 ppm QUATs between uses which may lead to food surface contamination and foodborne illnesses.
      • Corrective Action: Store re-usable wiping cloths in sanitizer solution of 200 ppm chlorine or 200 ppm QUATs between uses. Ensure to maintain the concentration of the the sanitizing solution and mix according to the manufacturer's specifications.
  6. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 08-MAR-24. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A

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