INSPECTION REPORT Health Protection YTAN-CSDQB8

PREMISES NAME Mucho Burrito Fresh Mexican Grill (Panorama Village)		Tel: (778) 574-3000 Fax:
PREMISES ADDRESS 110 - 15157 56th Ave Surrey, BC V3S 9A5		INSPECTION DATE June 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer buckets were not set-up yet at the start of the inspection. Corrective Action(s): Staff prepared fresh sanitizer solution in the three-compartment sink and filled three sanitizer buckets with 200 ppm Quats solution at time of inspection. As previously discussed, ensure sanitizer buckets are set up at the start of each day, prior to starting any food preparation such that sanitizer solution is readily available for use. One spray bottle of Quats sanitizer was available in the front service area at 200 ppm - spray bottles of sanitizer can also be set-up and made available in each area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packages of beef (steak) were thawing in hot water in the food preparation sink. Steaks had only been thawing in hot water for 10 minutes according to manager. Corrective Action(s): Do not thaw food using warm/hot water. Food must be thawed using cold water, in the cooler overnight, or in a microwave as part of the cooking process. Steaks had been thawing in the walk-in cooler overnight however were not yet completely thawed out this morning, according to manager. Steaks were returned to the walk-in cooler at time of inspection, to be marinated and cooked within the next hour. Violation Score: 5

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

Comments

- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm after staff prepared the solution (see violation code 302 above). - High-temperature dishwasher reached 72C at the dish surface during final rinse - Triple-sink maintained in sanitary conditions. Sink drain plugs/stoppers available. - Walk-in cooler, prep coolers, drawer coolers measured 4C or colder. - Upright freezer measured -18C or colder. - Temperature records available and well-maintained. Accurate thermometers available. - Hot-held meats (in Alto-Sham) measured 60C or hotter. Good. Hot-held rice measured 60C or hotter. Temperature records also available for hot-held items. - Food storage practices satisfactory. Food stored properly off the floor, covered, labelled, with good separation between raw and ready-to-eat food items. - Dry storage areas satisfactory. - Equipment was noted to be in sanitary conditions (ventilation canopy, food prep sink, cooking equipment, vegetable dicer, inserts, knives, etc.) - General sanitation satisfactory at time of inspection. - No signs of pest activity noted at time of inspection. Regular pest control is in place. - Manager onsite at time of inspection had valid FoodSafe certification (or equivalent).