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Quesada Burritos & Tacos

361 Trans-Canada Highway, 4, Duncan, BC, V9L 3R5 · Food Premises

Inspection summary

Quesada Burritos & Tacos has been inspected 2 times by Island Health (Vancouver Island Health Authority) since August 19, 2026. The most recent inspection, on September 3, 2026, found no infractions.

1 of 2 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: 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 August 19, 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed Tall fridge with build-up of frost and debris.
      • Tall fridge requires defrosting and cleaning. Comments Routine inspection conducted. Constant supply of hot and cold potable water. Hand sinks are supplied with liquid soap and paper towel. All foods are protected and from approved sources. FoodSafe Level 1 certified operator present at time of inspection. All cold-holding units are at an appropriate temperature. All hot-holding units are at or above 60°C. Washrooms are suppled for proper hand hygiene. Surface sanitizer is at an appropriate concentration. Dishwasher functions to satisfaction.

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