INSPECTION REPORT Health Protection LKIM-AV9STK

PREMISES NAME Chipotle Mexican Grill		Tel: (778) 293-1182 Fax: (778) 293-1184
PREMISES ADDRESS 1005 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		NEXT INSPECTION DATE February 02, 2018
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pinto and Black beans found in hot holding unit at temperatures of 44 degrees Celsius. CORRECTED DURING INSPECTION - Items re-heated and placed back into hot holding unit. . Corrective Action(s): Ensure staff are testing cooked and re-heated items with stem thermometers to ensure temperatures of 75 degrees Celsius are achieved. Ensure staff are not holding cooked food items out on counter for extended periods of time prior to placement into unit as this can drop the temperatures of the cooked food items to below 60 degrees Celsius. . 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: Dishwasher malfunctioning. Unit requires servicing. Currently facility is using three compartment sink method. Method in use during inspection. . Corrective Action(s): Repair dishwasher immediately. Staff MUST ensure sanitizer solution is at concentrations of greater than or equal to 200ppm QUAT (no greater than 400ppm), dishes and utensils are air drying (observed) and that three sink plugs are available for use at facility. When washing dishes Staff MUST ensure separation of those dishes used for raw meat from those used for vegetable prep as extra cautionary step. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Utensils and equipment stored in good sanitary condition - Pest Control records available on site - All front and back doors equipped with tight fitting door sweeps; facility equipped with at least four traps in back kitchen NOTE: Facility no longer blanching any item other than Jalapeno. All other vegetable items are washed in Vegetable wash solution. Test strips available and in use.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AV9STK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment