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Quesada Burritos & Tacos Q277

110 - 104 58 Avenue SE Calgary AB T2H 0N7 · Food - General

Official record from Alberta →

Inspection summary

Quesada Burritos & Tacos Q277 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on September 22, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 once on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 9, 2025. 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 2 times on June 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium (Quat) sanitizer concentration was measured at 150 ppm in the sanitizer pail on the back-of-house prep table and in two sanitizer pails located in the front-of-house area beside the mini fridge.-Ensure that the sanitizer solution is prepared at 200 ppm and verify the concentration using test strips throughout the day to ensure the appropriate sanitizer concentration is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife and tongs used for slicing and handling fish, located beside the oven, were found in an unclean condition.-Operator removed them and placed them in the dishwashing area. -Ensure that equipment and utensils that come into contact with high-risk foods are cleaned every two hours.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dressing container was stacked on the uncovered coleslaw. - The operator removed the dressing container from the coleslaw and placed it in the cooler below. The operator was asked to ensure not to store containers on top of uncovered food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container without a handle was used as a scoop in the rice bin.- The operator asked to remove that and use a scoop with handle to ensure proper food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Beans were not reheated to correct temperature of 74 degrees. -The beans were checked with the infrared thermometer and measured at 49 degree C, the beans were stirred, and internal temperature was taken using probe thermometer and it was at 54 degrees C. The operator was asked to what temperature they usually reheat to and they were reheating at 60 degrees C. The operator was asked to reheat the beans during the inspection and the beans were checked to be at 74 degrees C before putting into the hot holding unit. The operator was told that the correct reheating temperature is 74 degrees C. 2) The operator was asked about their cooling process, and they were not following the proper methods, they were cooling large quantities of cooked food at room temperature. - The operator was made aware that they have to divide food cooked in bulk into smaller batches to ensure even and rapid cooling within 2 hours and then put it into the cooler.
  3. Initial Inspection

    0 infractions

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