INSPECTION REPORT Health Protection SDHI-C8SU6V

PREMISES NAME Chipotle Mexican Grill #3736		Tel: (604) 385-6266 Fax:
PREMISES ADDRESS F104 - 15775 Croydon Dr Surrey, BC V3S 0G2		INSPECTION DATE November 15, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rich Fidler		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed wiping food contact surfaces with QUATS sanitizer solution wiping cloth without first cleaning the surface with soap and water to remove food debris. Solution measured at 50 ppm QUATS concentration with test strip. Solution was changed during time of inspection to measured at 200 ppm QUATS concentration. Corrective Action(s): Ensure all food contact surfaces are first cleaned with paper towel or a wiping cloth soaked in soap and water to remove food debris prior to being sanitized with QUATS soltuion. Removing food debris prior to sanitizing will ensure all potential pathogens are removed from the surface during the sanitizing step and will prevent sanitizer strength dissipation. Ensure sanitizer pails are changed more frequently (as per approved sanitation plan) and test strips are used to measure and monitor sanitizer at 200 ppm QUATS concentration. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 4'C - 2-door stainless steal cooler at 3'C - Cooler inserts at front service area at or below 4'C - Hot-holding inserts at front service at or above 60'C - Thermometers available in cold-holding units - Temperature logs are maintained 2. Sanitation: - General sanitation of premises satisfactory - Hand washing stations in kitchen and washrooms supplied with liquid soap, paper towel, hot and cold running water - Chemical dishwasher measured at 100 ppm chlorine concentration at plate surface with test strip - 3-compartment sink available with drain plugs for manual warewashing - Ventilation hood kept in good sanitary condition - Ice machine observed in sanitary condition with scoop placed outside the machine 3. Pests: - No signs of pests during time of inspection - Pest control company completes biweekly inspections 4. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Raw meats stored away from produce and other ready-to-eat foods - Chemicals stored away from food - Dry storage area kept in sanitary condition 5. Administration: - FOOD SAFE Level 1 trained staff available on premises - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.