INSPECTION REPORT Health Protection MDIL-AG7QHN

PREMISES NAME Mucho Burrito Fresh Mexican Grill		Tel: (604) 825-6999 Fax: (604) 568-4097
PREMISES ADDRESS D130 - 3122 Mt Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE November 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ronjot Sandhor		NEXT INSPECTION DATE December 07, 2016
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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tongs on the cooking stored in quats sanitizer. Corrective Action(s): Do not store the tongs in sanitizer solution to prevent potential chemical contamination. Tongs can be stored in water on the grill at temperature of 60 degree Celsius or above. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Stand up freezer at -15 degree Celsius at the time of inspection Corrective Action(s): Ensure the freezer maintains food temperature at -18 degree Celsius. Note: Change the temperature log freezer temperature requirement from <15 degree Celsius to 18 degree Celsius or less. 1 week. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Back dry storage are require cleaning and organizing. - Stand up freezer requires cleaning Corrective Action(s): - Thoroughly clean and organize the back area. Do not store any food items on the floor. provide another shelf if needed. - Clean the stand up freezer. 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 compartment sink and wall joint requires caulking. Corrective Action(s): Caulk the 3 compartment sink and wall joint. 1 week. Violation Score: 3

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

Comments

Routine Inspection - Handwashing stations are equipped with liquid soap and paper towels. Hot and cold running water is available. Provide wall mounted soap dispensers. - Coolers at or below 4c - Hot holding is greater than 60c. - Temperature log is available. Note: Ensure to fill out all portions of the log and record who is completing the form daily. - Quat sanitizer in sanitizer bucket at 200 ppm concentration except the bucket near the grill. Changed during the inspection. - Dishwasher sanitizer at 50 ppm concentration. - Quat sanitizer in the 3 compartment sink at 200 ppm concentration. Note: No scoop handles should be left in the food product. Provide longer handle scoops if needed. Note: Wash and sanitize the steak and chorizo every 1-2 hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MDIL-AG7QHN
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