INSPECTION REPORT Health Protection JSAS-C2ATGN

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE April 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jay Timms		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris observed on floor collecting around wheels of kitchen upright coolers and on floor around legs of work counter adjacent to food prep sink. Mouse droppings observed on floor in back corner of meeting room. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Food prep sink has a plumbing leak discharging water onto the floor. Corrective Action(s): Repair sink plumbing leak. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 2 C 2 door upright cooler 0 C, 1 door upright cooler 2 C undercounter hot holding 65 C, 1 door undercounter cooler 2 C Service line: sauce container insert 0 C, hot holding inserts: rice 71 C, beans 72 C, steak 69 C, 77 C cold inserts 2 - 4 C Delivery station: beverage cooler -5 C, undercounter cooler 2 C, counter top cold inserts 2 C, hot inserts 62 - 66 C COVID-19 Safety Protocols - COVID-19 safety plan in place - health screening system in place - mask protocol in place, staff observed wearing facial masks - handwashing protocols in place, timer system for staff to wash hands every 30 minutes - indoor seating currently closed as per recent PHO Order - high touch point disinfection schedule in place, surfaces disinfected every 30 minutes - 1000 ppm chlorine used for disinfection of high touch points - hand sanitizer available at entrance for customer use - protective barrier installed at point of sale ACTION: - provide a hand sanitizer at beverage station for customer use - relocate chairs at break area table to maintain occupancy of 1 - avoid use of portable horizontal blowing fans in dishwashing area