INSPECTION REPORT Health Protection JMAA-BLQ2G8

PREMISES NAME Mucho Burrito Fresh Mexican Grill (Panorama Village)		Tel: (778) 574-3000 Fax:
PREMISES ADDRESS 110 - 15157 56th Ave Surrey, BC V3S 9A5		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE February 12, 2020
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Quinoa stored inside rice hot-holder on 'keep warm' function, at an internal temperature of 52C. Corrective Action(s): Quinoa discarded at time of inspectino. New batch of quinoa made - ensure that it is stored in a hot-holder that can maintain 60C or greater. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Vegetable presser machine has significant accumulation of debris between the grooves of the plate. 2. Onion and vegetable slicer disassembled at time of inspection, revealing debris on the inner blade of the machine. Corrective Action(s): Presser machine and slicer cleaned and sanitized at time of inspection. You must disassemble your products and properly wash, rinse, and sanitize your food contact surfaces and equipment after use. Equipment must be sanitized in order to prevent the growth of pathogens and/or production of their toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Hand wash station at back-of-house has low pressure. Water is not sufficiently hot at this particular hand wash station (i.e. <38C). 2. Quinoa hot-holder can only hot-hold food inside at 52C. Corrective Action(s): 1. Adjust the hand wash station so that it dispenses pressurized hot/cold running water. Employees to temporarily use hand wash station located at the front. (NOTE: Food preparation has ended at the back-of-house for the day and plumber has been called). 2. Discontinue use of this hot-holder and only use hot-holders that can maintain food products at 60C or greater [CORRECTED DURING INSPECTION]. Date to be corrected by: End of day today (for #1) Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty from 2 PM to 5:30 PM have FoodSafe 1 certification (or equivalent). Corrective Action(s): Adjust your shift so that someone on-site has current and valid FoodSafe 1 certification (or equivalent training) at all times. Violation Score: 1

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

Comments

Routine inspection conducted. Premise is generally in good sanitary condition. The following was noted at time of inspection: 1. Temperatures - Walk-in cooler was on defrost cycle at beginning of inspection, reached 3C during inspection - Undercounter cooler units (both top cooling wells and bottom unit) maintained at 2-3C - Beverage cooler at 4C - Freezer unit at back-of-house measure at -18C - Hot-holding units at front-of-house maintains at 60C or greater - Temperature logs maintained and up-to-date 2. Hygiene and Sanitizing Practices - Hand wash station at front-of-house stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at a final rinse temperature of 74C at the plate for >=10 seconds - QUATS sanitizing pails present at front-of-house at 200 ppm - QUATS dispenser at the 3-compartment sink dispenses conentrated QUATS, employees manually diluted to 200 ppm at time of inspection - Ventilation canopy generally maintained in good sanitary condition 3. Storage Practices - Shelving units well maintained, food products stored at least 6" off the floor - Chemical products stored underneath 3-compartment sink - Products are labelled with prepared date and use-by date in food-grade plastic containers and lids 4. Pest Management - No recent, visible signs of pest activity noted at time of inspection - Professional pest control company conducts routine checks 5. Administrative - Permit posted and up-to-date - Operator (not on-site at time of inspection) has valid FoodSafe 1