INSPECTION REPORT Health Protection YTAN-CFGU5H

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 June 17, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sandip A K 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two inserts of hot-held chicken (middle drawer of autosham unit) were measured to have an internal temperature of 46C. Corrective Action(s): Chicken had been in hot-holding unit for 45 minutes, according to manager. Reheat both inserts of chicken to at least 74C, then place in hot-holding unit to hold at 60C or hotter. Chicken was reheated to 74C in oven at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail at front hand sink measured at 0 ppm Quats. Corrective Action(s): Staff changed all sanitizer pails at time of inspection. 200 ppm Quats detected. Ensure to change sanitizer pails every 2 hours at a minimum, or sooner if solution becomes visibly dirty or cloudy. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard-to-reach areas under prep cooler and under/around cooking equipment require deep cleaning. Corrective Action(s): Ensure deep cleaning is done once a week at a minimum. Correct by: 3 days Violation Score: 3

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat sanitizer solution set-up in sanitizing compartment of three-compartment sink measured at 200 ppm. 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. Guacamole and chickpeas in prep cooler inserts had an internal temperature of 4C. - Upright freezer measured at -19C. - All other hot-held food items (meats in in autosham unit/ rice, beans, meats in inserts at prep table/ rice and quinoa in rice cookers) were held at 60C or hotter. - Accurate thermometers available. Temperature records well-maintained and up to date. - Food stored properly off the floor, covered, with good separation between raw and ready-to-eat food items. - Dry storage areas satisfactory. - Stored equipment was noted to be in sanitary conditions (vegetable dicer, inserts, pans, knives, etc.) - In-use utensils stored in designated containers and washed, rinsed, sanitized every hour. OK. - 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). Expiry: January 2027. - Permit posted in conspicuous location.