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Quesada Burritos & Tacos

4 - 10822 50 Street SE Calgary AB T2C 2X8 · Food - General

Official record from Alberta →

Inspection summary

Quesada Burritos & Tacos has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on October 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 6, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handsink is not operational in the back kitchen area.**All handsinks must be operating properly with hot and cold water for adequate handwashing. Please repair this sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One standup freezer is broken and not in use.**please remove this item. All equipment in the kitchen must be operating properly.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling perishables at room temperature.**Please ensure foods are not left out at room temperature. Please cool in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handsink is not operational in the back kitchen area.**All handsinks must be operating properly with hot and cold water for adequate handwashing. Please repair this sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One standup freezer is broken and not in use.**please remove this item. All equipment in the kitchen must be operating properly.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling perishables at room temperature.**Please ensure foods are not left out at room temperature. Please cool in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handsink is not operational in the back kitchen area.**All handsinks must be operating properly with hot and cold water for adequate handwashing. Please repair this sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One standup freezer is broken and not in use.**please remove this item. All equipment in the kitchen must be operating properly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink not working in the back.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in hot holding unit measured between 36 degrees Celsius and 56 degrees Celsius.Product re-heated at time of inspection.Ensure foods in hot holding are maintained at 60 degrees Celsius or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand wash sink's hot water tap was broken.Fix / repair to ensure that both hot and cold water are available at sink.
  8. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted food handling permit was issued to previous owner and expired in 2023. Ensure a valid food handling permit is posted.

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