INSPECTION REPORT Health Protection DSOG-AZJV93

PREMISES NAME Mucho Burrito		Tel: (604) 875-1999 Fax:
PREMISES ADDRESS 100 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE June 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjot Sandher		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The manager's (person in charge at the time of the inspection) FOODSAFE certificate is expired. He has enrolled in a FOODSAFE course. Verified at the time of the inspection. Corrective Action(s): The manager must successfully complete and pass the FOODSAFE course and the certificate is to be sent to the health inspector. Correct by: June 11th, 2018. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE trained staff on duty at the time of the inspection. Corrective Action(s): At least one FOODSAFE trained staff must be working at ALL times to ensure food safety is maintained. Correct by: Immediately. Violation Score: 1

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

Comments

Follow up inspection to report #DSOG-AZET5W: - Hot holding unit drawers (rice, chicken, steak) = 60 - Hot holding table (front of the kitchen) = 60C - Rice scoop stored in ice water. Ensure to change out the water regularly throughout the day. - Wiping cloths in clean condition. - Most food items are now stored in appropriate bins with tight fitting lids. - Sanitation in the following areas have improved: 1) back receiving area 2) underneath the dishwasher, three compartment sink, handwashing station in the back of the kitchen 3) on the sides of the grill - Continue to follow the daily cleaning schedule to maintain adequate sanitation - Working thermometers provided in all refrigeration units and hotholding drawers (meats).