INSPECTION REPORT Health Protection JCRH-C53ULS

PREMISES NAME Mucho Burrito		Tel: (604) 875-1999 Fax:
PREMISES ADDRESS 100 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE July 19, 2021	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Ranjot Sandher		NEXT INSPECTION DATE August 02, 2021
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of food debris present on floor underneath line cooler and steam table in front service area. See code 311. Flooring is not continuous which is contributing to the sanitation issue. - Food debris present on floor under prep tables/cooler in back preparation area. - Accumulation of dust present on walls in back preparation area Corrective Action(s): - Thoroughly clean areas noted above to remove all debris and dust. Ensure detail and frequency of cleaning is increased in your sanitation plan. [Date to be corrected by: 26-Jul-2021] See code 311 for corrective action required for flooring Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Flooring is not continuous under prep cooler steam table in front service area. Surfaces in seating area and front service area were replaced/updated; however, tiling installed in front service area was not continued under equipment creating area where food debris is collecting. Flooring must be continuous to facilitate cleaning. Accumulation of food debris can contibrute to pest issues. Corrective Action(s): - Complete tiling/flooring so that it extends under equipment in food service area so that flooring is continuous, there are no gaps/depressions and it is capable of being cleaned. Flooring must be durable and impervious. [Correction date: 02-Aug-2021] Violation Score: 3

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

Comments

Handsinks supplied with hot and cold running water liquid soap and paper towel - Coolers were operating at acceptable temperatures (4C or colder) - Walk-in cooler 2C - Single door undercounter cooler (back) 1C - 2 door line cooler 4C - Single door undercounter cooler (front) 4C - 2 door reach in beverage cooler 0C - Hot holding of potentially hazardous foods was at acceptable temperatures (60C or higher) - Pork 74C, Steak 65C (Altosham) - Rice 66C, Black beans 69C (Steam table) - Rice 74C (Rice cooker) - Records for temperature monitoring present. - Dishwasher operational and capable of sanitizing dishes. 50ppm chlorine detected on dish after dishwasher cycle. Test strips present for checking. - Quats sanitizer solution present in buckets with wiping cloths stored inside for use on food contact surfaces and counters. Concentration of solution measured 200ppm. - In use utensils, such as scoops for rice, are stored in clean inserts/containers. Ensure in use utensils (and containers they are stored in) are cleaned and sanitized at least every 4 hours or replaced with a clean/sanitized utensil. Manager reported this is completed every 2-3 hours. Ensure there is a regular schedule for this in place and it is according to the sanitation procedures. - Manager (present at time of inspection) has completed Foodsafe level 1. Certification valid until 28-Apr-2024 - No signs of pest infestation noted at the time of the inspection. Rodent activity noted at past routine inspection (Oct 2019) appears to have been addressed. Pest control contract in place. In addition to maintaining pest control services for monitoring/action, it is critical to maintain a high level of sanitation to ensure food sources are not available for pests. - Staff/public washrooms maintained with liquid soap and paper towel for handwashing.