INSPECTION REPORT Health Protection DSOG-AU8TVH

PREMISES NAME Mucho Burrito (Fresh Mexican Restaurant)		Tel: Fax:
PREMISES ADDRESS A2 - 9666 King George Blvd Surrey, BC V3T 2V5		INSPECTION DATE December 20, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhpal Singh Gill		NEXT INSPECTION DATE December 27, 2017
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty wiping cloth placed directly inside the main handwashing station located between the prep line and main kitchen. Corrective Action(s): Discard the dirty wiping cloth. All wiping cloths must be stored in surface sanitizer inside the designated red buckets. Do not store any equipment or item inside the handwashing station. Handwashing sink is designated for washing hands only. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher dispensed < 50ppm chlorine sanitizer at 25C at the plate's level. After priming the sanitizer line, the dishwasher still dispensed < 50ppm. This is a repeat violation. Corrective Action(s): Replace the sanitizer solution with a new bottle. The sanitizer strength may have been depleted due to evaporation/exposure to light/air. After replacing the bottle, the low temperature dishwasher dispensed 50ppm chlorine solution. Ensure to monitor the low temperature dishwasher daily (ie before using the dishwasher) with chlorine test strips. It must dispense min 50ppm chlorine sanitizer at min 24C temperature. Date to be corrected: Today and ongoing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Shredded cabbage used for coleslaw left uncovered in plastic insert bin. 2) Rice scoop stored in metal insert container. Corrective Action(s): 1) Cover the shredded cabbage stored in plastic insert bin with a proper lid or plastic wrap. 2) Place rice scoop inside insert container filled with ice and water. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (front, back) stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (upright) < or = -18C - Food items are stored in plastic insert containers with lids or covered with plastic wraps, dated, and labeled. - All hot holding units (warmer, rice cooker) > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in red buckets with presoaked wiping cloths and in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surface. These red buckets are designated for sanitizer only. Do not store any other solution inside these buckets. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - No signs of pest activity. - FOODSAFE certified staff on duty. Could not be verified at the time of the inspection. Make copies of all FOODSAFE certificates and have it available for review by the health inspector for the follow up inspection. At least one FOODSAFE certified staff must be on duty at all times. Note: FOODSAFE certificates obtained prior to July 29th, 2013 expire on July 29th, 2018. Must take refresher course to receive recertification.