INSPECTION REPORT Health Protection SDHI-CCYTDS

PREMISES NAME Chipotle Mexican Grill #3736		Tel: (604) 385-6266 Fax:
PREMISES ADDRESS F104 - 15775 Croydon Dr Surrey, BC V3S 0G2		INSPECTION DATE March 29, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rich Fidler		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked steak in hot-holding unit behind main service line probed at 42'C during time of inspection. Staff stated that the steak was made less than 2 hours ago. Staff voluntarily discarded the steak during inspection. Corrective Action(s): Hot-holding units used to hold potentially hazardous foods must be measured at 60'C prior to storing the food inside the unit. Temperature of the unit must be checked frequently (as per approved food safety plan) to ensure the unit is able to store potentially hazardous foods at 60'C at all times. If the unit is not functioning, use a hot-holding unit which is able to maintain the required temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. [REPEAT VIOLATION] QUATS sanitizer measured at 100 ppm QUATS concentration with test strips. Wiping cloths and buckets observed with organic matter and food debris. Staff observed wiping heavily soiled counters with QUATS solution but not wiping with soap and water prior to sanitizing. Staff replaced all sanitizer pails during time of inspection. 2. Chemical dishwasher measured at 0 ppm chlorine concentration with test strip during time of inspection. Staff was able to repair the dishwasher during time of inspection and the dishwasher later measured at 100 ppm chlorine concentration Corrective Action(s): 1. Food contact surfaces, equipment and utensils must first be washed with soap and water to remove organic debris, then sanitized using QUATS 200 ppm concentration to ensure surfaces are effectively sanitized to remove potential pathogens. 2. Chemical dishwashers must be measured at 50-100 ppm chlorine residual with test strip to ensure dishware is effectively sanitize after each wash. Monitor and record dishwasher chlorine residual with available test strips at least daily (or as per approved sanitation plan). Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Romaine lettuse observed stored in the walk-in cooler on top of a card board box. Staff placed the lettuse into a shallow stainless steel container during inspection. Corrective Action(s): All foods must be stored covered and in food safe containers to prevent potential contamination. Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - All sandwich display coolers and under-counter coolers measured at 4'C or lower - Hot-holding temperature for units at front service measured at >60'C 2. Sanitation: - General sanitation of premise is satisfactory - Handwashing stations supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available on site with drain plugs - Ice machine observed in sanitary condition with scoop placed in a sanitary manner - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - Chemicals are stored away from food - Single-use disposable utensils and containers stored in a sanitary manner - Time stamps available on food containers - first-in-first-out method implented 4. Administration: - FOODSAFE Level 1 trained staff available on site - Operating permit visible at front 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.