INSPECTION REPORT Health Protection VCHN-BKFRG6

PREMISES NAME Mucho Burrito		Tel: (604) 765-3950 Fax:
PREMISES ADDRESS 7113A - 7031 120th St Delta, BC V4E 2A9		INSPECTION DATE January 2, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pardeep Randhawa		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): - At the time of inspection 0ppm chlorine during the final rinse cycle of the low temperature dishwasher. Sanitizer container empty. - At the time of inspection quats concentration over 400ppm in container at front hand sink. Corrective Action(s): - Staff changed the sanitizer container, primed sanitizer line, and rewashed dishes/equipment/utensils. Ensure all equipment/utensils are washed, rinsed, sanitized, then air dried. Obtain test strips to verify chlorine rinse concentration. - Staff refilled the quats from the 3 compartment sink sanitize sink. Obtain test strips to verify 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: Front: Hand sink provided with liquid soap and paper towels. Quats in additional container at 400ppm. Wiping cloths stored in solution when not in use. Tongs stored in containers with ice. Hot holding at or above 60 degrees C. Beverage cooler at 4 degrees C. Cold potentially hazardous foods in inserts at or below 4 degrees C. Drawer cooler at or below 4 degrees C. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Back: Hand sink provided with liquid soap and paper towels. 3 compartment sink setup for manual warewashing. Dishwasher final chlorine rinse concentration 50ppm after sanitizer container changed. *Obtain test strips for test chlorine and quats concentrations. Walk in cooler at 3 degrees C. 2 door freezer at -17 degrees C. Rice hot holding at or above 60 degrees C. Traps setup for monitoring rodent activity. Reminder not to move them from where the technician has placed them. No rodent activity noted at time of inspection. Pest control records reviewed. Clean underneath and behind equipment on a frequent basis.