INSPECTION REPORT Health Protection DSOG-AZET5W

PREMISES NAME Mucho Burrito		Tel: (604) 875-1999 Fax:
PREMISES ADDRESS 100 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE June 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjot Sandher		NEXT INSPECTION DATE June 08, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple food items stored below 60C in the hot holding drawers in the front of the kitchen: - steak at 55C - chicken at 54C Corrective Action(s): The operator reheated the hot food items to min 74C. Ensure that all hot food items are stored at > or = 60C at all times. Regularly check the internal temperature with probe thermometers. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Build up of dried rice and food debris on the rice scoop in the back of the kitchen. 2) Wiping cloths stored in sanitizer solution in the front of the kitchen visibly soiled in grease and food debris. Corrective Action(s): 1) Wash the rice scoop. Ensure to store the rice scoop in ice water. 2) The operator discarded the wiping cloths and replaced them with new ones. Ensure to use clean wiping cloths and discard dirty ones regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items stored uncovered in the back of the kitchen: - chips stored in bins - cooked beans in metal bins - open bag of rice, scoop stored directly on top of the bag 2) Food prep (ie shrimp) on the same prep table as ready to eat food items (ie cooked rice) Corrective Action(s): 1) Cover all food items with proper tight fitting lids or plastic wraps 2) Ensure that seafood (ie shrimp) is prepped separately as other ready to eat food items. Prep one food item at a time and ensure to sanitize the prep table thoroughly before preparing other ready to foods on the same table. Correct by: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Significant clutter in the back receiving area at the time of the inspection (ie cardboard boxes, containers of cans) 2) Significant build up of food debris and grease in the following areas: - around the mop sink and on the floors at the receiving door - floors in the back of the kitchen - underneath the dishwasher and three compartment sink - on wire racks inside the walk in cooler - underneath the handwashing sink in the back of the kitchen - on the side of the main grill in the front of the kitchen Corrective Action(s): 1) The operator began to clean the clutter at the time of the inspection. Ensure to discard ALL cardboard boxes and containers of cans. 2) Clean the areas noted above. Ensure to strictly follow your daily cleaning schedule. Significant improvement is required in cleaning sanitation. This will be checked during the follow up inspection. Correct by: Today Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1) Missing thermometers in the following coolers: - undercounter meat cooler in the back of the kitchen - the thermometer in the undercounter cooler in the front of the kitchen adjacent to the handwashing station is broken. 2) The gauge of the hot holding unit adjacent to the hot table is broken. Corrective Action(s): 1) Provide working thermometers in ALL refrigeration units. 2) Fix the gauge of the noted hot holding unit. Violation Score: 1

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

Comments

- General sanitation needs improvements. See the violation section above. - The main handwashing station in the main kitchen supplied with hot/cold running water, soap, paper towels - Walk in cooler in the back of the kitchen = 4C - Prep line cooler in the front of the kitchen = 4C - Upright beverage cooler in the front of the kitchen = 4C. - Undercounter cooler beside the handwashing station in the front = 4C - Grill drawer = 4C - Walk in freezer in the back = -10C - Hot holding units (two rice cookers in the back of the kitchen) = 71-78C - Hot holding unit drawers (rice, chicken, steak) = 60C after adjusting the heat setting. - Hot holding table (front of the kitchen) = 60C. - Low temperature dishwasher dispensed 50ppm chlorine solution. - Surface sanitizer available in red buckets with wiping cloths at 200ppm Quat. Ensure to change out the sanitizer solution every two hours. - Dry storage area has adequate space and wire racks. Better organization is required and keep personal belongings in a designated area away from food. - No signs of pest activity. - FOODSAFE certificates could not be verified at the time of the inspection. Ensure to have copies of ALL FOODSAFE ceritifcates on site during the follow up inspection.