INSPECTION REPORT Health Protection NMAR-BE4NUY

PREMISES NAME Chipotle Mexican Grill #2899 (Langley)		Tel: Fax: (303) 390-5620
PREMISES ADDRESS 110 - 19898 Langley Bypass Langley, BC V3A 4Y1		INSPECTION DATE July 15, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Silvia Hernandez		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # NMAR-BDYUVH of Jul-11-2019 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Some perishable food products hot held at take out food assembly area below 60 Celsius. Chicken product observed at 39 Celsius. Some items in main hot holding assembly line slightly below 60 Celsius. There are two different types of hot holding equipment in the premise, clarification on capacity and capability of equipment. Correction: Chicken product at take-out line discarded. The main assembly line holding unit water level below contact point of containers. Monitor water level in hot holding/Steam hot holding units. Code 401 noted on Routine inspection # NMAR-BDYUVH of Jul-11-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 2 of 3 hand washing stations lack proper hot water flow for effective hand washing. Correction: All three hand washing station to be serviced and or adjusted to ensure proper water supply and water flow for effective hand washing and to limit water splatter during hand washing. Re-Inspection Monday

Comments

Hand washing stations adjusted, sufficient hot and cold water flow for effective hand washing. Hot held foods kept above 60 Celsius. Discussed hot holding process, foods to be stirred routinely to maintain temperature above 60 Celsius.