INSPECTION REPORT Health Protection YTAN-CLQR63

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 December 2, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
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): Chicken and pork hot-held in alto-shaam drawer unit measured at 50C and 47C (internal temperatures). Corrective Action(s): All hot-held food items must be held at 60C or hotter. Chicken and pork were reheated to 74C (165F) in oven at time of inspection. Ensure to figure out your alto-shaam settings or replace unit if necessary. Internal temperatures of food held in alto-shaam drawers must be monitored throughout the day and must be at 60C or hotter. Add these items to your daily temperature log. Note that this is a repeat violation. Future non-compliance may result in enforcement action being taken. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution was readily-available for use at time of inspection. Corrective Action(s): Staff prepared sanitizer solution for three-compartment sink and for sanitizing pails. 200 ppm Quats detected. Sanitizer solution must be readily available for use during all hours of operation. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat sanitizer solution available at 200ppm after staff prepared solution (see violation code 302 above). Test strips available for use. - High-temperature dishwasher reached 75C at the dish surface during final rinse (minimum rinse temperature of 71C required at the dish surface - good). - Three-compartment sink available for manual warewashing. Equipped with sink drain plugs. - Walk-in cooler and prep cooler measured at 4C or colder. - Upright freezer measured at -20C. - All other hot-held food items were held at 60C or hotter.(See violation code 206 above for improperly hot-held items) - Accurate thermometers available. Temperature records well-maintained and up to date. **Ensure to add temperatures for the alto-shaam hot-holding drawer unit to your daily temp logs. - Food stored properly off the floor, covered, with good separation between raw and ready-to-eat food items. - Dry storage areas satisfactory. - Equipment was noted to be in sanitary conditions (ventilation canopy, food prep sink, cooking equipment, vegetable dicer, inserts, knives, etc.) - General sanitation satisfactory at time of inspection. - No signs of pest activity noted at time of inspection. Pest control is in place (monthly PCO visits). - Manager onsite at time of inspection had valid FoodSafe certification (or equivalent). **Note: Repeated violations may result in enforcement action(s) being taken in the future.