INSPECTION REPORT Health Protection 232160

PREMISES NAME Mucho Burrito		Tel: (604) 765-3950 Fax:
PREMISES ADDRESS 7113A - 7031 120th St Delta, BC V4E 2A9		INSPECTION DATE May 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pardeep Randhawa		NEXT INSPECTION DATE June 06, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 50 ppm quats measured from all 3 sanitizing buckets. Manual dishwashing set up with 100 ppm quats available. Staff indicated all quats solutions are prepared this morning. Improper santiation allows pathogen survival. Corrective Action(s): Discard all quats solution from buckets and at 3 compartment sink. Obtain new quats solution at 200 ppm from the dispenser. Wash and sanitize all previously manually sanitized containers and utensils. Clean and sanitize all food contact surfaces again with 200 ppm quats solution. Test the quats solution concentration with test strips every 4 hours. Violation Score:

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noticed under the shelving units. Staff mentioned cleaning under the shelving units has been performed daily. Corrective Action(s): Contact the professional pest control company. Follow their instructions on the remediation procedures. A new detailed pest control report must be available for review before next follow up inspection.

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

Comments

Preparation coolers inserts and lower section at or below 4C. Low temperature dishwasher registered 50 ppm chlorine at the plate level during the final rinse cycle. Hot held foods are above 60C.