INSPECTION REPORT Health Protection JSAS-BHXU63

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 15, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jay Timms		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following areas: on the floor around surrounding wall perimeter of the meeting room, scattered along baseboards of both sides of storage corridor and in corners of staff changeroom. 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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BHVTLF of Nov-13-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature commercial dishwasher is currently offline and not operational. Correction: Commercial dishwasher is to be repaired or replaced to effectively clean and sanitize dishware and food utensils. Until dishwasher operation is restored all food equipment, dishware and utensils must be manually cleaned and sanitized according to the following procedure: 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 dishware for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution, 4)allow surface of item to air dry before next use.

Comments

Correction Order complied with and now rescinded. Commercial high temperature dishwasher repaired, sanitizing temperature 75 C All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Sanitation restored throughout stairwell, under dishwashing sinks, clean dish storage shelving and storage shelving of take-out station.