INSPECTION REPORT Health Protection 248181

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 August 10, 2020	TIME SPENT 1.5 hours
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 = 0

Critical Hazards: There are no critical hazards.

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): Equipment/utensils/food contact surfaces not in good working order. Observation: Pooling water was noted under and around the ice-machine. Correction: Mop the pooling water. Operator dried the area at the time of inspection. Have the ice-machine serviced/repaired to prevent malfunction. Keep the area dry by increasing the mopping frequency in the mean time. Rationale: Pooling water is a physical hazard that can cause slip-and-fall injuries and also can harbour pests. Corrective Action(s):

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

Comments

Comments Routing inspection of the food premise conducted. Overall sanitation was satisfactory. Temperatures: Walk-in cooler was holding food at 3.1C. Triple door glass cooler was holding food at 2.8C. Preparation cooler with inserts for mobile orders was holding food at 3C. Preparation cooler with inserts for dine-in was holding food at 3.6C. Drinks display cooler (holding no potentially hazardous foods) was at 2.6C. Under -counter cooler (meats table) was holding food at 3C. There are no freezers in the premise. Hot holding inserts for mobile orders were at 63C. Hot holding inserts for dine-in were at 71C. Hot holding units in preparation area (under vegetables table and meats table) were at 64C. All coolers were equipped with accurate thermometers. Probe thermometers were in use at the time of inspection. Sanitation Handwashing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. High-temperature dishwasher has been replaced with a low-temperature dishwasher. 100ppm chlorine residual was measured after the final rinse cycle. Sanitizer buckets had 200ppm QUATS or more. Dispenser dispensed 200ppm QUATS. 3-compartment sink is equipped with plugs. Ice-machine in good sanitary condition. Maintenance occurs 4 times each year. No signs of mould or mildew noted. The chamber is cleaned and sanitized every month. Scoop stored outside in a stand hung off the wall. Knives and meat hammer stored in ice bins during rush hours. Cheese grater in good sanitary condition. Dirty vs. clean separation very good for dishwashing area. Washrooms in good sanitary condition. Storage Food is stored at least 6" off the ground. All food is covered when stored in coolers or hot holding units. Pest proof containers in use. Scoops stored outside bins in a sanitary manner. Chemicals stored separately in a separate shelving unit away from food. Raw foods separated from ready-to-eat foods in coolers. Randomly selected items were all within best before dates. Pest control No signs of recent pest activity was noted at time of inspection. Tin cats were empty. The premise is being monitored by a professional pest control company on a monthly basis. Back door was closed. Personnel Staff uses gloves, hair restraints, and clean aprons. Staff area is separate for keeping their personal belongings. Practices Staff was observed for frequent handwashing and adequate gloves use. Cooking temperatures were discussed with the operator and reheating practices were clarified. Operator confirmed that chicken is never re-heated and the leftovers are discarded at the end of the day. Sauteed vegetables are made fresh daily and never re-heated. Administration All staff is FoodSafe level 1 certified. The manager's certification is valid until October 10, 2020. Permit is posted. Logs for temperatures and cleaning are up to date. Pest control reports are available on site. COVID Safety Plan Masks are mandatory for all staff. Staff is screened every day before each shift. High-touch surfaces are sanitized frequently. Signage for physical distancing is posted all around the facility. Dine-in seating is blocked off to maintain 2m distance.