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Quesada Burritos & Tacos (Abbotsford)

110 - 3240 Mt Lehman Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Quesada Burritos & Tacos (Abbotsford) has been inspected 8 times by Fraser Health Authority since January 21, 2020. The most recent inspection, on March 2, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 separate inspections, most recently on March 2, 2026. For example: 302 - 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 across 2 separate inspections, most recently on January 30, 2020. 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 September 29, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One QUATS sanitizer bucket located at the front hand sink was measuring 0 ppm. Staff made a new sanitizer solution, new solution measured at 200 ppm.
      • Corrective Action(s): Ensure that all QUATS sanitizer solutions are at min 200 ppm
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer solution was tested to be slightly below 200 ppm. The required concentration is between 200 to 400 ppm for QUAT sanitizer.
      • Corrective Action(s): A new batch of sanitizer solution is required. Operator made new solution at the time of inspection. 200 ppm QUAT detected. Sanitizer solution may need to be changed frequency throughout the day if there is frequent use. Recommended time frame is to change solution every 2 hours or as needed.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right site hot holding unit for cooked chicken held at 50.2C at time of inspection. 60C and above is required. The insert was almost empty and new stock was about to be refilled.
      • Corrective Action(s): Ensure the setting for this unit is set so temperatures are held at 60C and above. Ensure foods are cooked to 74C and above then stored at 60C and above in hot holding.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Customer washroom is out of paper drying towels. Refill as necessary to ensure adequate hand washing and drying.
      • Corrective Action(s): Ensure all hand washing stations have adequate liquid soap, paper towels and hot and cold running water during service.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some containers were being stored in unsanitary manner; discussed with operator -- proper sanitary storage
      • Corrective Action(s): * Ensure all single use containers and reusable containers stored in proper sanitary manner-- high enough off floor areas and in containers as needed to reduce cross contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Pop cooler with condiments was 12'C and must be at 4'C/40'F or colder at all times
      • Corrective Action(s): * Adjust cooler temperature of pop cooler/condiments to maintain proper cold-holding temperature of 4'C/40'F or colder
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Keep wiping rags stored in sanitary condition ie in sanitizer between use and not on counters or hanging over sink as this is unsanitary practice.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Reorganize storage shelving in all areas; keep boxes stored below opened/prepped food product. Provide additional storage bins (easily washable) for food/food equipment.
      • Keep all personal items and staff belongings stored away from food/food equipment areas.
      • Corrective Action(s): Correct by Jan 2010
      • Violation Score:
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Update cleaning schedule and maintain up to date.
      • Corrective Action(s): Correct by Jan 2020

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