INSPECTION REPORT Health Protection LKIM-BHERYP

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 October 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: There are no non-critical hazards.

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

Comments

MAJOR IMPROVEMENTS SINCE PREVIOUS INSPECTIONS - EXCELLENT WORK! NO VIOLATIONS OBSERVED TODAY - EXCELLENT WORK! COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - traps all empty, no fruit flies observed - EXCELLENT! - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78.8) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - All utensils in contact with raw meat receive TWO washes - one in three compartment sink and one in dishwasher - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use on ALL food items - Hair restraints and gloves in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - staff observed handwashing prior to applying gloves - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated back area for drinks - EXCELLENT! - FoodSafe Certified staff present during inspection - Daily logs recorded for staff hygiene, temperature records and sanitizer solutions - Chlorine wash for all vegetables