INSPECTION REPORT Health Protection JSAS-BUMRLB

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE October 22, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jay Timms		NEXT INSPECTION DATE October 29, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk bottles in front beverage cooler 8-11 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Repeat Violation: Staff wash dishware by hand not following correct 4 step process for manual dishwashing. Dishwasher turned off. Air drying shelves - food inserts stored with visible food debris and stored in a manner preventing them to air dry Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in sanitizer solution, 4)allow surface of item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler - fresh vegetables and wraps stored next to raw meat product Corrective Action(s): Raw meats are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Front service counter area - storage shelves, floor corners food debris collecting. Upper floor storage arear - trace mouse droppings in corner of meeting room and along walls of storage hallway. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Beverage cooler 8-11 C Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 2 C Rice (stove top) 70 C, 2 door upright cooler 2 C, 1 door upright cooler 0 C Undercounter warmer 61 C, 1 door undercounter cooler 2 C Front service warm inserts: left to right 69 C, 68 C, 68 C, 65 C, Cold inserts 2 C New display cooler 2 C, Take-out counter: cold inserts 0-4 C, hot inserts 62-66 C, undercounter cooler -1 C Note: Provide additional shelf surfaces in walk-in to better organize inventory. Ensure waste bin is located near front take-out station handsink to allow for convenient handwashing. Equipment in front service area has been modified - provide updated floor plan to reflect equipment changes. Ensure floor plans are submitted to Fraser Health for health approval prior to conducting any further changes to premise. COVID-19 Control Measures - Employee health screening system in place upon entry - Staff mask protocol in place, staff observed wearing masks - Handwashing protocol in place, staff wash hands every 30 minutes ACTION: - Establish high touch point disinfection system, surfaces to be disinfected using a Health Canada approved disinfectant OR chlorine bleach prepared at 1000 ppm ( 20 ml bleach / 1 litre water) - Seating area open in a reduced capacity - Ensure seats open for use are 2 meters apart from customers waiting to place orders or other seated customers from a different party - Point of sale to have a protective barrier where 2 meter social distancing cannot be achieved COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 15, 2020 https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs COVID-19 Approved Disinfectants Health Canada Directory https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html Signage https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-entry-check-visitors?lang=en https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-cover-coughs-sneezes?lang=en https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-handwashing?lang=en https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-how-to-use-mask?lang=en