INSPECTION REPORT Health Protection RWOG-B6AVW3

PREMISES NAME Mucho Burrito		Tel: (604) 875-1999 Fax:
PREMISES ADDRESS 100 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE November 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ranjot Sandher		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Several inserts of meat stored in malfunctioning Alto-Shaam. Meats measured approximately 50C at the time of inspection. 2) Rice in one of the two rice cookers measured 28C Corrective Action(s): 1) Meats are to be re-heated to 74C before being hot held at 60C. Manager placed inserts in oven at the time of inspection. Have your Alto-Shaam repaired so that it is able to achieve and maintain 60C. In the meantime, manager has written the time the foods were placed in the malfunctioning hot-holding unit on the lid ; foods will be discarded two hours from the time written on the lid. 2) Rice discarded. Foods must be hot-held at 60C/140F or above. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer solution in several buckets very murky. 2) Dried rice on rice scoop. Corrective Action(s): 1) Sanitizer solution is to be replaced every two hours (or as per manufacturer's instructions) or when water becomes murky. Manager refreshed all solutions at the time of inspection. 2) Rice scoop is to be stored in ice water, similar to the other in-use utensils, or it may be stored in a clean dry container and sanitized every two hours. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Utensils stored within quat sanitizer solution. Corrective Action(s): Storage of cooking utensils in sanitizer solution may contaminate the food. Cooking utensils must be stored in ice water at 4C or colder, or in hot water at 60C or higher. Water and ice must be replaced every 4 hours or when water becomes murky, and the container cleaned and sanitized. Manager replaced sanitizer solution with ice water at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Minor amount of rodent droppings observed under the warewashing sink. Corrective Action(s): Clean and sanitize areas where rodent droppings are found with a 100ppm chlorine solution. Send your latest pest report to the area inspector. Be extra vigiliant about rodents as cold weather is setting in. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation of kitchen requires attention, especially: - the under-the-grill cooler - fan covers of all under-the-counter coolers - hard to reach areas - knife holder beside the grill - cardboard/garbage corner Corrective Action(s): Clean and sanitize areas noted. Reduce clutter in the cardboard/garbage corner. Violation Score: 9

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

Comments

General: - Handwashing station stocked with soap, paper towels and hot and cold running water - Dishwasher dispensed 50ppm chlorine at the final rinse cycle - FOODSAFE requirements met Temperatures: - Pop cooler: 3C - Under counter cooler by handwashing sink: 2C - Toppings cooler: 4C - Under the grill cooler (bottom drawer not being used): 3C - Walk-in cooler: 4C - Walk-in freezer: -16C - Other rice cooker: 65C - Other Alto-Shaam unit: 64C - Hot held foods on order line: 65-70C* - Temperature logs mostly maintained. Please add hot-held foods in Alto-Shaams to your checklist * Ensure that these inserts are routinely stirred so that all of the food is held at 60C or hotter *