INSPECTION REPORT Health Protection JSAS-CUWQVD

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 21, 2023	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ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Plumbing fixture - rice clean-out is leaking onto floor and adjacent lower storage shelf. Corrective Action(s): Repair / replace plumbing fixture to address leaks. Violation Score: 3

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

Code 302 noted on Routine inspection # JSAS-CUTV6B of Aug-18-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher has been removed from dishwashing station. 4 compartment sinks poorly maintained and not set-up to effectively manually clean and sanitize dishware. Manager explained serving utensils for front service station food items are changed once per day Correction: Commercial grade dishwasher is to be re-installed into premise and used as the primary means of cleaning and sanitizing dishware. Premise is to be maintained with equipment and facilities as per health approved design. Until dishwasher is re-installed and operational all dishware and utensils are to be 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 surfaces with warm water, 3)fully immerse for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution, (verify with test strip) 4)allow surfaces of items to air dry before next use. Dishwashing process reviewed with staff. Food equipment, utensils and contact surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.

Comments

Reviewed hot holding procedure - ensure cooked food products are placed immediately into hot holding units to maintain 60 C or hotter. New high temperature dishwasher unit installed, sanitizing temp 72 C achieved. Ensure dishwasher reaches a minimum of 71 C to sanitize dishware. Reviewed cleaning / sanitizing of food utensils in constant use, utensils are to be cleaned a minimum of 4 hours. Electrical room floor dry, clean. Ensure sanitation is maintained and garbage receptacles are changed frequently to discourage fly activity. Floor and lower shelf around rice clean-out cleaned at time of inspection.