INSPECTION REPORT Health Protection 260898

PREMISES NAME Chipotle Mexican Grill #4877		Tel: (604) 336-1681 Fax:
PREMISES ADDRESS 440 - 3778 Grande Promenade Burnaby, BC V3J 1N5		INSPECTION DATE January 24, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided, Permit Issued	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Kitchen handsinks have hot + cold water, liquid soap and paper towels. - Washroom sinks have hot + cold water (mixed), liquid soap and papertowels. - Low Temperature Chemical Sanitizing Dishwasher : 50 ppm chlorine residual - Chlorine Test Strips available to verify concentration. - 200 ppm QUATS available from dispenser - QUATS test strips available to verify concentration - Purell Multi- Surface "No Rinse Sanitizer" (DIN 02469529) - AI : 29.4% Ethyl Alcohol. Test strips available. - Cleaning + Sanitizing procedures reviewed with operator. * Ensure that Sanitation Plan is followed *. - Probe thermometers available for temperature monitoring. - Cold Holding Equipment are maintaining acceptable temperatures (less than and/or equal to 4 C) - Walk - In Cooler : 2 C - Cold wells : less than 4 C - Upright Cooler (closest to h/s) : 7 C (defrost cycle). - Upright Cooler (across from dish racks) : 3 C - Upright Cooler (beside POS) : 3C - Open Display Cooler : 1C - Under Counter Cooler (across from grill) : 3C - Undercounter prep coolers + drawers : less than 2 C - Thermometer available at each unit to facilitate temperature monitoring. - Rice Hot Holding Cabinet : more than 60 C **- Hot Holding Wells are operational - ensure that they are capable of maintaining food more than and/or equal to 60 C - Hot Water Tank capacity : 120 US Gallons (per approved plans) - Adequate hot water must be available at all times and meet needs during peak demands. - Health Application and Certificate of Incorporation received. - Health Permit Fee received - Operator has valid FOODSAFE LEVEL 1 certificate. * At least one employee on shift must have FOODSAFE LEVEL 1 or equivalent during operator's absence. - Food Safety Plan and Sanitation Plan received. Corporate documents are to be reviewed by Vancouver Coastal Health. * Keep a copy of documents on-site for staff reference. - Monthly pest control services provided by a pest control company. ---> Operator must provide/install additional hooks/racks/shelves to accomodate all employee belongings during their shift. ---> Install a doorsweep at back door to prevent potential pest entry. *- Project architect has provided clarification RE: 2nd prep sink. Kitchen equipment layout is built according to approved plans (unless otherwise mentioned). No further objections with equipment layout. *** An additional auxiliary storage space in close proximity to the premises was not provided per Plan Approval (Item # 3 on Plan Review Letter dated 25-May-2023). ----> Manage ordering and stock accordingly. Should future inspections identify storage space issues; further enforcement actions may be taken E.g. Issuance of a Correction Order to secure additional storage space, menu reduction, etc. *** ----> Permit to Operate issued. ----> Health Approval granted. Premises may open to the public. * Ensure all other City of Burnaby requirements are met.