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Quesada Burritos & Tacos (Luckakuck Way)

P4-10B - 45609 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Quesada Burritos & Tacos (Luckakuck Way) has been inspected 11 times by Fraser Health Authority since March 23, 2022. The most recent inspection, on July 3, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on July 3, 2026. 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 4 times across 3 separate inspections, most recently on July 3, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 23, 2022. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Measured the labelled quats sanitizer buckets, these measured at 0 ppm at the time of the inspection. Note this were made earlier in the day. These are not providing good sanitizing concentrations. At this concentration the use of this solution is not killing the pathogens on the food contact surfaces. This increases the risk of pathogen growth and increases the risk of foodborne illness risk.
      • Corrective Action(s): Corrected During Inspection: The staff member was instructed to immediately re fill the buckets with a new formulated food contact surface sanitizer (Quats). This measured at 200ppm when re-measured. Staff were instructed to clean and sanitize all food contact surfaces during the inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed room temperature thawing of the tofu and sauce mixture. 3 packages of this food item were observed to be recently pulled as these were still frozen. Improper thawing temperatures can cause food items to be in the danger zone of pathogens growth ( 4 deg C to 60 deg C range), in this danger zone the pathogen growth can increase the risk of foodborne illness risk significantly.
      • Corrective Action(s): Staff were informed of the proper thawing procedures and told to at that time either have under cold running water in the original un opened packaging in the prep sink or place inside one of the verified working cooler units in a container. The staff had placed the item into the cooler. This was verified onsite.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of vegetables measure 55C at hottest probe reading.
      • Staff stated that the vegetables are to be discarded 3hours after making.
      • Staff stated vegetables were made at 11:00am. inspection time at 2:30pm. Vegetables discarded.
      • Corrective Action(s): Please ensure active time tracking is in place. Staff labelled with sticker.
      • Or please ensure there is a lid to keep in the heat so hot holding maintains 60C and above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket measure 50ppm and 100ppm QUAT. Third compartment sink measure 100ppm QUAT.
      • Corrective Action(s): Instructed staff to refresh the sanitizer.
      • Once refeshed, sanitizer measure 200ppm QUAT.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Frozen food observed thrawing at room temperature. Surface temperature at 11C.
      • Staff stated the food has just been pulled out 5mins ago from freezer.
      • Food has definitely been taken out from freezer much longer than 5mins based on surface temperature.
      • Instructed staff to put food in cooler.
      • Corrective Action(s): Please ensure food do not defrost in room temperature.
      • Please defrost in cooler overnight or under cold running water.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stir fried veggetables observed at 52-55C in the hot holding unit. Container was double stacked and uncovered. This probably led to lack of heat to keep the food at 60C and above.
      • Black beans in liquid observed where the top few cm of liquid measure 40-50C, deeper probe measure greater 60C. Container was not covered.
      • Corrective Action(s): Please ensure container is not double stacked and covered to prevent heat loss and to ensure food maintains 60C and above throughout.
      • Fod was reheated to 74C and above before replacing in the hot holding unit.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer in buckets and third compartment sink measured at 50ppm.
      • Corrective Action(s): Their sanitizer is manually mixed. Instructed manager to mix the QUAT sanitizer to a higher concentration, 200ppm. QUAT sanitizer remixed and measured 200ppm.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in bucket measured at 50ppm. Cloth observed with food debirs. Corrected during inspection.
      • Corrective Action(s): →Quats sanitizer must be maintained at 200ppm for lowering the number of harmful microorganisms on food contact surfaces and the cloths stored inside the bucket.
      • →Ensure Quats solution is changed when there is visible contamination. Continue changing all buckets with Quats according to a schedule, but increase changing frequencey after heavy used and when test strip verifies the concentration is not at 200ppm.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer in the three compartment sink and the two buckets in the front area was measured to be 50 ppm.
      • Corrective Action(s): Ensure the sanitizer concentrate is mixed properly with water. At the time of inspection, staff was not checking the tubing of the dispenser to ensure the sanitizer was being dispensed properly. Replace the sanitizer in the buckets. Confirm the sanitizer concentration using test strips (must be 200 ppm).
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff were unable to provide copies/records of FOODSAFE certification.
      • Corrective Action(s): Ensure copies/records of FOODSAFE certification are kept on site. Send a copy to the health inspector when available.
      • Violation Score: 1

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