INSPECTION REPORT Health Protection JCHW-D3PQBQ

PREMISES NAME Chipotle Mexican Grill - Fleetwood #4482		Tel: Fax:
PREMISES ADDRESS 1 - 9082 152nd St Surrey, BC V3R 4E7		INSPECTION DATE March 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Barton		NEXT INSPECTION DATE March 26, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse cycle. Corrective Action(s): Service the dishwasher and ensure it can provide a minimum of 50ppm chlorine on the dish surface during the final rinse cycles to allow for proper sanitizing of dishware, equipment, and utensils. While dishwasher is being serviced, use the 3-compartment sink to manually warewash. Quats sanitizer was dispensing at 200ppm. Dishwasher test results should be recorded as part of the sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final cycle. 2) When prep sink is run, handwash stations have very low water pressure. Corrective Action(s): 1) Service the chemical dishwasher and ensure it can supply a minimum of 50ppm chlorine on the dish surface during the final rinse cycle. 2) Contact a technician to determine the cause of the low water pressure. Ensure there is adequate water pressure in the facility to use the plumbing fixtures. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Prep line cooler was at 4C. -Take out prep line cooler was at 4C. -Both upright coolers were at 4C. -Customer area beverage cooler was at 4C (currently not used for the storage of potentially hazardous foods). -Prep line hot holding was greater than 60C. -Take out prep line hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Temperatures checked and recorded daily (digital records). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails were labelled and tested at 200ppm. Sanitizer is changed every hour. -Quats sanitizer dispenser at the 3-compartment sink was at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and covered from potential contamination. Raw meats were properly stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 14, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required.