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Quesada Burritos & Tacos (Hastings St)

4 - 4297 Hastings St, Burnaby · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on floors underneath large kitchen equipment and along the wall by the prep tables.
      • Corrective Action(s): Remove all food debris from floors on a daily basis.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the hot-holding unit (chicken, rice, beans) had internal temperatures measured at 51'C-55'C. As per today's temperature log, the unit was operating above 60'C less than 2 hours prior to the inspection. Staff increased the temperautre of the unit to above 60'C at this time.
      • Corrective Action(s): Ensure to keep the unit operating at or above 60'C at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings were observed in the corner of the back storage space. Area shown to the staff at this time. Traps in place. Food stored in pest proof containers.
      • Corrective Action(s): Remove droppings and sanitize the affected areas on a daily basis as discussed at this time. Pull out the shelving unit and inspect the opening around the pipe- fill it if necessary.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris (i.e. rice/beans) observed on floor near the bulk-bin area.
      • Corrective Action(s): Ensure to have the area cleaned as discussed at this time.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 bottles of sauces stored on the cold table do not meet 4C or colder. Probed sauces measured 7C.
      • Corrective Action(s): Sauces are potentially hazardous and must be refrigerated. Operator is to add more ice to the bottom of the insert level OR store the sauces in a separate container with ice.
      • Another option is to store the sauces in the bottom section of the prep cooler during off-rush hours. Sauces may be kept above 4C for MAXIMUM 2 hours before returned to the fridge.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 spray bottle for the back of house measured >400ppm QUATS, and sanitizer solution being filled at the 3 compartment sink measured >400ppm QUATS.
      • Corrective Action(s): Staff diluted the solutions to measure between 200-400ppm QUATS. Chemical dispense system in this facility is not diluted, staff are adding undiluted QUATS manually.
      • Ensure all staff members are checking the concentration of the solution EACH time it is made. Repeated violations for incorrect sanitizer concentration will require the facility to set up the system so that the solution is already diluted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required under the reach-in coolers and freezer, under the cold and hot table, and under the prep tables.
      • Corrective Action(s): Remove food debris, clean and sanitize the premises as per your sanitation plan.
      • Maintaining a high level of sanitation will help to prevent the presence of pests such as rodents or flies.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods stored in line cooler were above 4C.
      • - Shredded cheese (insert) 10.6C, Shredded cheese (bag) 11.1C, Corn 7.9C, Hot sauce (house made) 7.6C, guacamole 8.0C Note: Temperatures measured with probe thermometer.
      • - Temperature monitoring and record keeping was not completed today. Unknown period of time that cooler unit and foods stored in it were at an elevated temperature today. Records from the previous day indicate cooler was operating.
      • Corrective Action(s): - Per food safety procedures, discard potentially hazardous foods which have been above 4C for 2 hours or more or if time period is unknown. Completed by staff at time of inspection.
      • - Ensure food safety procedures including temperature monitoring are followed and corrective actions taken when temperatures are at required level.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Dirt/debris noted to be collecting in hard to reach areas of the floor including, under equipment, along edges, and around table legs.
      • - Food debris present under reach in cooler and freezer in back of premises
      • Corrective Action(s): - Pull out moveable equipment and thoroughly clean hard to reach areas indicated above. To be corrected by: 21-Nov-2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - 2 door line cooler had interior temperature of 10C. External display was initially reading 12C and decreased to 9C during inspection. Potentially hazardous foods in unit were not being maintained at 4C or colder.
      • Corrective Action(s): - Repair of replace line cooler so that unit is in good working order and capable of maintaining a temperature of 4C or colder. In the inerim, do not store any potentially hazardous foods in cooler. Submit confirmation of repair (or replacement) to EHO. To be corrected by: 15-Nov-2023
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Container of cooked black beans were on the counter at ambient temperature. Temperature of black beans measured 35.7C with probe thermometer. Staff reported black beans were previously cooked, cooled, reheated and were to be transferred to hot holding unit; however, this was not done immediately after reheating. Staff unsure of exact time black beans were removed from heat or if the black beans had been reheated to the required temperature.
      • This issue was noted at previous routine inspection.
      • Corrective Action(s): - Container of black beans were discarded by staff at time of the inspection as per corrective action outlined in Quesada food safety plan.
      • - Ensure established food safety procedures are followed. Ensure foods are reheated rapidly to 74C and transferred immediately to the hot holding unit for the temperature to be maintained at 60C or above.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Hot held beans observed at 36C.
      • Corrective Action(s):
      • - Beans were reheated in the oven at the time of inspection. Ensure to reheat all items to be hot held to 74C internal temperature before moving them to hot holding compartment.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • - Operator stated the solution inside a spray bottle labelled " SANITIZER " is not sanitizer.
      • Corrective Action(s):
      • - Ensure to label chemical agents correctly.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Hot held chicken, pork, beans observed at around 40C to 50C. Adjacent hot held units are measured at 60C or above.
      • Corrective Action(s):
      • - Ensure food items are reheated to 74C or above before placing it into hot holding unit. Manager on duty stated the items were prepared less than an hour ago. Noted items were requested to be reheated at the time of inspection. Consider using deeper inserts for proteins for better heat circulation.
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The front of the restaurant had a sanitizer bucket but the back of the store in the kitchen they did not have one.
      • Corrective Action(s): The operator prepared a bucket with cleaning cloths inside for the kitchen and it was measured to be 200 ppm Quats solution.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer container/spray bottle available for the food contact counters at time of inspection.
      • Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Noted a container of corn in the hand sink at the back of the premises at time of inspection. Food prep sink was blocked with a box.
      • Corrective Action(s): Do not use hand wash stations for food preparation. Do not block/obstruct hand sinks at any time. Hand wash stations are to be fully equipped and accessible at all times.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted the dry storage area and warewashing area very cluttered. Operator said this is due to a large take out order.
      • Corrective Action(s): Obtain/install shelving units and plan stock orders accordingly to ensure the premises is maintained in an organized manner. Do not store any items on the ground. Do not store any items on the grease trap.
      • Violation Score: 5