INSPECTION REPORT Health Protection CSWY-C23USW

PREMISES NAME Chipotle Mexican Grill		Tel: (778) 293-1182 Fax: (778) 293-1184
PREMISES ADDRESS 1005 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 14, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Probe thermometers stored in soiled metal insert along with tools and with grill BBQ lighter in prep area. Corrective Action(s): Probe thermometers moved to separate container and sanitized. Probe thermometer are a food contact surface, ensure they are stored in a sanitary manner and are sanitized before and after each use to prevent cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Staff backpacks and jackets stored on top of boxes of single use containers in the back storage area. Corrective Action(s): Ensure all personal items are stored in a separate location away from food and food contact surfaces to prevent cross contamination. Violation Score: 3

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

Comments

Observations During Inspection: - Facility in great sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of 4 C or less - Freezers achieving temperatures of -18 C or less - Hot Holding achieving temperatures of 60 C or greater - Low temperature dishwasher achieving greater than 100 ppm chlorine residual - QUAT Sanitizer solution in use throughout food preparation areas at concentrations of 200ppm - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use on ALL food items - Hair restraints and gloves in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - staff observed hand washing prior to applying gloves - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection - Daily logs recorded for staff hygiene, temperature records and sanitizer solutions Separate report provided for Covid-19 Inspection. Results communicated with operator.