INSPECTION REPORT Health Protection YTAN-CY2QWE

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 November 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE December 01, 2023
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): When questioned, staff stated food items were only reheated in the oven to a minimum of 60C (140F) prior to placing in hot-holding units. Corrective Action(s): Retrain all staff. Food must be cooked and reheated to at least 74C (165F) prior to being placed in hot-holding units at 60C (140F) or hotter. Staff properly reheated hot-held items at time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 insert of barbacoa beef, 1 insert of cilantro rice, and 2 inserts of pork carnitas had internal temperatures of less than 60C (140F): - Beef: 50C (122F) - Rice: 53C (127F) - Pork (in Alto-Sham): 39C (102F) - Pork (in steam table): 48C (118F) Corrective Action(s): All inserts noted above were reheated in the oven at time of inspection. Internal temperatures after reheating were all at 74C (165F) or hotter. Ensure all hot-held items are held at 60C (140F) or hotter, after being properly reheated to 74C (165F) first. Check internal temperatures of hot-held items regularly throughout each day. If your Alto-Sham and steam table are not able to consistently maintain food internal temperatures at 60C (140F) or hotter, repair or replace these units. Repeat violation. Future non-compliance will result in enforcement action being taken. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available in sanitizer pails at start of inspection. Corrective Action(s): Staff set-up three-compartment sanitizing sink and filled sanitizer pails during inspection. 200 ppm QUATs detected. Ensure sanitizer pails are all filled at the start of each day, PRIOR to doing any food preparation. Note that future repeated violations will result in enforcement actions being taken. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in the back kitchen was missing paper towels (paper towel dispenser was empty). Corrective Action(s): Ensure all hand washing stations are properly supplied at all times. Staff refilled paper towel dispenser at time of inspection. 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

- Routine inspection conducted. - Hand washing station in the front properly supplied. Back hand washing station was missing paper towels at start of inspection (see violation code 401 above). - No food-contact surface sanitizer was readily available in sanitizer pails at start of inspection (see violation code 302 above). - High-temperature dishwasher reached 77C at the dish surface during final rinse. Good. - Triple-sink for manual warewashing maintained in sanitary conditions. Sink drain stoppers available for use. Quats sanitizer was set up in sanitizing sink during inspection and measured 200 ppm. - Coolers measured 4C or less. - Freezers meausred -18C or less. - Hot-held chicken, brown rice, beans, chorizo in steam table and in alto-sham measured 60C (140F) or hotter. Other items were not being properly hot-held (or reheated). See violation codes 204 and 206 above. As noted under the violations, repair or replace your alto-sham and steam table elements if they are not capable of consistently maintaining food temperatures at 60C (140F) or hotter. - Temperatures for cooking/reheating are not being recorded on temperature records. **Ensure to add temperatures for the alto-shaam hot-holding drawer unit to your daily temp logs. - 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. - Staff onsite at time of inspection claimed to have FoodSafe level 1 or equivalent, however were unable to produce certificates to show the health inspector. **Ensure to have certificates available for the health inspector during the follow-up inspection on Friday, December 1, 2023. **As noted under the violations above, repeated violations will result in enforcement action(s) being taken in the future.