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Quesada Burritos & Tacos

3160 - 1502 Broadway St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Quesada Burritos & Tacos has been inspected 11 times by Fraser Health Authority since August 14, 2019. The most recent inspection, on October 13, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on May 28, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on December 7, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 14, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle that was just filled did not have any detectable level of sanitizer in it. Test strips available on site to verify concentration.
      • Corrective Action(s): Quats sanitizer must have 200ppm available to be effective. Bottle was changed out for 200ppm quats during inspection.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle and bucket only had 50ppm quats sanitizer when 200ppm is required. Test strips also available for monitoring
      • Corrective Action(s): Reviewed requirements with staff who changed out sanitizer during inspection. Always ensure there is a 200ppm concentration in the quats sanitizer containers at all times and change the bucket solution when it becomes dirty or has been sitting out for a couple hours.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Grilled onions and peppers in hot holding unit at 40C were stored in plastic insert which was places in a metal insert.
      • Corrective Action(s): Cooked vegetables must either be kept >60C at all times or use a time stamp system to know when to discard vegetables (ie after 2 hours). If using a time stamp, staff must put a label with the time that the vegetables are to be thrown out at (2 hours after they are cooked).
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of grilled onions and pepers in hot holding unit stacked within a second container/insert and was ~30C.
      • Corrective Action(s): When containers in hot holding and line coolers are double stacked, units are not able to keep food at safe temperatures as easily. Keep all foods that are stored in the top loading hot or cold holding units in the one container/insert that is placed directly into unit.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food stains found on the lower, front grills of the upright coolers and freezers. This will attract pests.
      • 2) Wiping cloths were found to be sitting at room temperature. Bacteria will grow on the cloths when stored at room temperature.
      • Corrective Action(s):
      • 1) Ensure the mentioned area is washed and sanitized daily to remove the food stains.
      • 2) All wiping cloths shall be stored in a bucket of sanitizer to kill the bacteria. The sanitizer shall be changed every 2 hours.
      • **Correction date: Today**
      • Violation Score: 3

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