INSPECTION REPORT Health Protection KMLN-CJXMSF

PREMISES NAME Barburrito Fresh Mexican Grill		Tel: (604) 457-0505 Fax:
PREMISES ADDRESS 685 - 20395 Lougheed Hwy Maple Ridge, BC V2X 2P9		INSPECTION DATE October 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harpreet Parmar		NEXT INSPECTION DATE October 07, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 1. Foods are not being cooked/reheated to 74 C before putting in hot holding units. 2. Hot holding units are not being warmed prior to sticking food inside. Corrective Action(s): 1. Must cook or reheat foods to 74 C (check with thermometer) before putting into hot holding unit. 2. Ensure hot holding unit is turned on and warmed to >60 C prior to sticking hot food inside. CORRECT: immediately Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found cheese to be 34 C, and beef and pork to 45-50 C. Corrective Action(s): Must ensure to keep hot foods above 60 C. Reheat foods to 74 C and keep above 60 C. CORRECT: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink had > 400 ppm quat. 2. Sanitizer buckets were empty, once filled had dirt rags and >400 ppm quat. 3. Found pans put away in the back with some food on them. Corrective Action(s): 1. Must ensure quat sanitizer is 200 ppm, have dispenser repaired/calibrated. Until repaired, dilute on own with warm water, checking with test strips until 200 ppm is reached. 2. Sanitizer buckets should be filled at start of shift and change frequently throughout the day. Use only clean rags and 200 ppm quat. Dump buckets and refill with clean rags. 3. Ensure all equipment is stored in a sanitary manner. CORRECT: immediately Violation Score: 5

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

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

Comments

- Coolers were 4 C or colder - Freezers was - 17 C - Hot holding of foods other than previously mentioned were 60 C or hotter. - Hand sinks had liquid soap, paper towel, hot and cold water - Dishwasher had a final rinse of 72 C at the plate and 88 C on the gauge - General sanitation is satisfactory - No signs of pest activity noted. NOTE: Must check sanitizer concentrations daily, record along with temperatures.