INSPECTION REPORT Health Protection RWOG-BB9TT6

PREMISES NAME Mucho Burrito		Tel: (604) 875-1999 Fax:
PREMISES ADDRESS 100 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE April 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjot Sandher		NEXT INSPECTION DATE April 15, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front under the counter cooler measured 12C. Corrective Action(s): - Sour cream, salsa inside discarded. - Call a repair tech and ensure that it is able to achieve and maintain 4C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher was run three times and did not dispense any sanitizer during the final rinse cycle. Corrective Action(s): Repair technician called, ETA 1 hour. Inspector to return in 1 hour. If dishwasher is cannot dispense a minimum of 50ppm chlorine, a CLOSURE ORDER will be issued. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Front handwashing sink blocked by equipment. 2) Meat defrosting in back handwashing sink. Corrective Action(s): 1&2) All handwashing sinks must not be blocked and must be stocked with soap, paper towels and hot and cold running water at all times. Handwashing sinks cleared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) In-use utensils stored in a bucket of quat sanitizer 2) Rice scoop stored in room temperature water. 3) Meat defrosting on top of asparagus in the walk-in cooler Corrective Action(s): 1 & 2) As per the previous inspection, in-use utensils must be stored in ice water; the ice water, utensils and container must be replaced/washed and sanitized every four hours OR must be stored in a clean dry container and washed and sanitized every four hours. 3) Meats must be stored in the cooler underneath and away from ready to eat foods. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 1) Meat was being thawed in the back handwashing sink in warm water. 2) Meat was being thawed in a bucket of cold standing water by the three-compartment sink. Corrective Action(s): All frozen foods must be thawed either in the walk-in cooler or under COLD running water. 1) Meat was immediately used (shredded and cooked again) 2) Meat was moved to cooler. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Spilled ingredients noted in the grill coolers. 2) Juice from defrosting meat leaking onto walk-in cooler floor 3) Water/condensation pooling in bottom of prep cooler Corrective Action(s): Clean and sanitize all areas noted. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff on site have FOODSAFE Level 1 or equivalent. Corrective Action(s): In the operator's absence, at least one staff member must have FOODSAFE Level 1 or equivalent. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - buckets of quat sanitizer measured 200ppm quats Temperatures: - Pop cooler: 3C - Toppings cooler: 4C - Under the grill cooler (bottom drawer not being used): 3C - Walk-in cooler: 4C - Walk-in freezer: -17C - Rjce cooker: 65C - Alto-Shaam unit (under counter oven): 64C - Alto-Shaam unit (near prep line): 62C - Hot held foods on order line: 65-70C* - One rice cooker measured 40C; staff stated that it was just turned on to begin cooking.