INSPECTION REPORT Health Protection DNGG-D2GVY9

PREMISES NAME Chipotle Mexican Grill #4877		Tel: (604) 336-1681 Fax:
PREMISES ADDRESS 440 - 3778 Grande Promenade Burnaby, BC V3J 1N5		INSPECTION DATE February 15, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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: 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

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Proper handwashing practices observed at time of inspection. - Washroom sinks have hot and cold water (mixed), liquid soap and papertowels. - Food storage practices appear satisfactory. Storage is organized, food is protected from contamination. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C): - Walk-In Cooler: 3C - Cold Wells: <4C - Upright Cooler (closest to handsink): 3C - Upright Cooler (across from dish racks): 3C - Upright Cooler (beside POS): 1C - Open Display Cooler: 3C - Under Counter Cooler (across from grill): 3C - Under Counter Prep Coolers & Drawers: <4C - Hot Holding Equipment are maintaining acceptable temperatures (≥60C): - Rice Hot Holding Cabinet: >70C - Hot Holding Wells: >60C - Temperature monitoring recording procedures reviewed. Records are maintained electronically. Food probe thermometer available to facilitate temperature monitoring. - Food turnover procedures reviewed. Food in inserts are replaced when needed or discarded and replaced at the top of each hour. Timer in use. - Interior of ice machine appears maintained in a sanitary condition. Ice scoop is stored in a sanitary manner outside ice machine. - Wiping cloths stored in 200 ppm QUATS. - 3-Compartment sink manual warewashing and sanitizing procedures in place. 200 ppm QUATS available from dispenser for sanitizing. No objections. - QUATS test papers available to verify sanitizer concentration. - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual - Purell Multi-Surface "No Rinse Sanitizer" in use. Cleaning and sanitizing procedures per Sanitation Plan reviewed with employees. No objections. - General sanitation of premises appears satisfactory. **Ensure that all hard to reach areas (floor/ wall edges, between, behind, and under equipment) are regularly cleaned. **Continue to maintain a high level of sanitation throughout the premises (especially in hard to reach areas) to prevent potential pest attraction. - No pest activity observed at time of inspection. - Doorsweep at back door has been installed to prevent potential pest entry. - Adequate hooks to accommodate all employee belongings at time of inspection. All items stored in a neat manner away from food and food equipment. - FOODSAFE Level 1 requirements are in compliance. Manager on shift has valid FOODSAFE Level 1 certificate (expires July 2028).