INSPECTION REPORT Health Protection JSAS-CNPSXK

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE February 3, 2023	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bag of rice contaminated by plumbing back-up on lower storage shelving of kitchen prep counter. Corrective Action(s): Rice discarded. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Plumbing cleanout port was not properly closed allowing waste water to spill onto adjacent lower shelf of prep counter and surrounding floor. Corrective Action(s): Manager re-adjusted clean-out cover and sealed plumbing. Shelving and floor surfaces were cleaned and sanitized during inspection. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation satisfactory. Washroom facilities maintained. Professional pest control service in place. No signs of pest activity observed. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Sanitizer solution replaced each hour with timer system. High temperature sanitizing dishwasher 79 C achieved. Ensure dishwasher is used for cleaning and sanitizing dishware during peak operation. Note: When manually sanitizing food equipment in 3 compartment sink, dishware must be fully immersed in sanitizer for 2 minutes then allowed to air dry before use. Walk-in Cooler 2 C 2 door upright cooler 0 C, 1 door upright cooler 0 C undercounter hot holding 64 C, 1 door undercounter cooler 2 C Service assembly line: salad insert 0 C, hot holding inserts: rice 75 C, beans 61 C, steak 61 C, pork 73 C, cold insert 2 C Delivery station: front beverage cooler 2 C, undercounter cooler 3 C, counter top cold inserts left 3 C, right 4 C, hot inserts left 64 C, right 62 C Cashier display cooler 3 C