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Si Senior Fiesta Mexicana Taqueria

2851 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Si Senior Fiesta Mexicana Taqueria has been inspected 11 times by Fraser Health Authority since October 17, 2018. The most recent inspection, on March 25, 2026, found no infractions.

8 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 2 times across 2 separate inspections, most recently on March 10, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 8, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 25, 2019. 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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door used at the rear entrance to the premises has a gap underneath that may allow pests to enter the premises.
      • Corrective Action(s): Install a gasket/doorsweep on the bottom of the screen door to make a tight seal with the ground. Mice can enter through gaps as small as the size of a dime.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available at time of inspection.
      • Corrective Action(s): Operator prepared chlorine sanitizer solutions upon request. Chlorine sanitizer is now available in pails near food prep areas in the kitchen (Concentration: 100+ppm).
      • *A 100ppm chlorine solution can be obtained by mixing bleach and water at a ratio of 1/2 tsp. bleach per Litre of water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Several pieces of equipment were observed in the basin of the hand-washing sink in the front service area of the kitchen. These items must be washed and sanitized in the ware-washing sink to ensure that the hand-sink is accessible at all times.
      • Corrective Action(s): Soiled equipment/dishware was transferred to the 3-compartment sink in the back kitchen area at time of inspection.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The rice in the hot holding unit was 55C. This is too cold, all hot foods must be 60C or hotter to prevent bacteria from growing. The rice was stored in a plastic container, and then the container was placed in the stainless steel hot holding insert.
      • Corrective Action(s):
      • Immediately discard the rice. Directly put the hot rice into the stainless steel insert to keep it at 60C or hotter. At time of the inspection, the rice was discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The shared staff, and public washroom had an empty soap dispenser. Staff and patrons are not able to wash their hands correctly after using the toilet, and prior to processing food.
      • Corrective Action(s):
      • Immediately fill the empty soap dispenser and ensure it remains filled at all times. At time of the inspection, the staff filled the soap dispenser.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • Black plastic bags were taped to the wall behind the stove unit and 3-compartment sink. Plastic bags are NOT food grade, durable, or cleanable.
      • Corrective Action(s):
      • Immediately remove the plastic bags and stop covering the walls with them. The walls SHALL be scrubbed clean every night. At time of inspection, the plastic bags were removed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The fire suppression service sticker, on the exhaust fan over the cooking station, indicates the system should be serviced in April 2019. This is important to ensure the system is working correctly and will be able to extinguish a grease fire, if it occurs.
      • Corrective Action(s):
      • Call a company to service/maintenance the fire suppression system.
      • **Correction date: Aug.15/19**
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

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