INSPECTION REPORT Health Protection AJON-CBQVP4

PREMISES NAME Mucho Burrito (Fresh Mexican Restaurant)		Tel: (604) 217-5010 Fax:
PREMISES ADDRESS A2 - 9666 King George Blvd Surrey, BC V3T 2V5		INSPECTION DATE February 17, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukhpal Singh Gill		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap in dispenser for front hand washing station. Corrective Action(s): Refill liquid soap dispenser at front hand washing station. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times. 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

Routine Inspection: - Back hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers (beverages, prep, undercounter, drawers and walk-in) maintained at or below 4 degrees Celsius. Freezer (stand-up) maintained below -18 degrees Celsius. Hot holding maintained above 60 degrees Celsius. - Concentration of QUAT sanitizer in spray bottles = 200ppm. - 3-compartment sink used for manual warewashing. Sink plugs available. QUAT sanitizer is diluted to make a 200 ppm sanitizing solution in the 3rd compartment. Test strips available to check concentration of QUAT sanitizer. Manager was able to describe correctly how to set up manual warewashing. - NOTE: dishwasher not in use as facility uses manual warewashing method. - General food storage practices good: All food items stored off the floor and in pest proof containers. All food items covered and protected from contamination. Storage areas organized. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.