INSPECTION REPORT Health Protection KLAI-D2USD7

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 February 27, 2024	TIME SPENT 1 hour
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 sanitizer containers were noted with 100 PPM QUAT. Corrective Action(s): Wall mounted dispenser was able to dispense 200 PPM QUAT. Manager discarded the 3 sanitizer containers and refilled the containers from the wall mounted dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The front cold line was noted with internal temperature of 7.1C. Cold potentially hazardous food was held at around 6.3C. Most of the food was noted with a quick turnover. Corrective Action(s): Manager adjusted the temperature of the unit. Internal of the cold hold unit was able to reach 3.9C after the Manager adjusted the temperature dial. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units (except for the front cold line - see violation above) was at 4.0C or below. All freezer units were at -18.0C. Hot hold units were holding food above 60.0C. One of the hot hold units was not working properly, however hot food was still stored in this unit (noted with internal temperature over 60.0C). Manager moved the food into another functioning hot hold unit. Do not store any potentially hazardous food in this unit until it has been serviced and able to maintain at 60.0C or higher. Low temperature dish machine was detected with 100 PPM chlorine residual. Food contact items were noted in good condition and sanitary. Overall sanitation and organization acceptable. No signs of pest activities noted during the inspection.