INSPECTION REPORT Health Protection MBEK-C4ETTD

PREMISES NAME Chipotle Mexican Grill #3736		Tel: (604) 385-6266 Fax:
PREMISES ADDRESS F104 - 15775 Croydon Dr Surrey, BC V3S 0G2		INSPECTION DATE June 25, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rich Fidler		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no detectable sanitizer residual at the utensil surface. Note: Maximum temperature measured at 54 degrees C. Sanitizer jug observed to be empty. Corrective Action(s): Sanitizer jug replaced; however, chemical feed lines for sanitizer jug and detergent jug appeared to be swapped based on 1. no sanitizer residual on utensils, even after chemical feed line was swapped, and 2. different colours used for feed lines. Sanitizer and detergent jugs were connected to appropriate chemical feed lines and lines were cleared/primed. A sanitizer residual of 100 ppm chlorine was detected at the utensil surface, as tested over multiple cycles. Sanitizer testing procedures were reviewed. Ensure that all equipment, utensils, and food contact surfaces are properly washed, rinsed and sanitized to kill or inactivate potential pathogens that may remain on surfaces. Recommendation: Label chemical feed lines appropriately near jug insertion points to prevent accidental mix up. Violation Score: 15

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

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

Comments

Routine health inspection conducted. Walk-in cooler at 2 degrees C. Reach-in 2-door cooler at 1 degree C. Under counter 1 door cooler at 3 degrees C. Small under counter cooler (near digital make line) at 1 degree C. Cold table (inserts) at 4 degrees C or less. Glass beverage cooler at 1 degree C. Hot holding internal food temperatures (steam tables, hot box) at 60 degrees C or more. Thermometers available for cold holding units.* Probe thermometer(s) available on site. Food is properly organized. Raw meats stored away from, and not above, ready-to-eat foods. Food is covered and dated, and stored off the floor. First-in first-out in use. Temperature logs maintained. Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in dispensers. Non-latex gloves available. Quaternary ammonium compounds (quats) -based sanitizer available from dispenser and in designated containers with wiping cloths at 200 ppm. Chlorine and quats test strips available and within expiry. Hot and cold running water available at ware washing sinks. No signs of pest activity were observed. FOODSAFE requirements met at time of inspection. COVID-19 safety protocols and written documentation/records in place. *Thermometers located within walk-in cooler are broken. Provide new thermometer(s) accurate to 1 degree C.