INSPECTION REPORT Health Protection 258733

PREMISES NAME Mucho Burrito (Fresh Mexican Restaurant)		Tel: (604) 217-5010 Fax:
PREMISES ADDRESS A2 - 9666 King George Blvd Surrey, BC V3T 2V5		INSPECTION DATE August 15, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sukhpal Singh 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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Stored slicer was observed to have dried food debris (tomatoe and lettuce) behind the blade. Corrective action: Manager initiated the cleaning and sanitizing procedure for the slicer using the 3 compartment sink.Ensure to thoroughly was/soak the slicer according to the sanitation plan before sanitizing the slicer. Health rationale: Food debris on the slicer may contaminate other food and may lead to a potential food borne illness. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in a pail near the grill was measured at 0ppm QUATs using test strips. Corrective action: Manager made QUATs sanitizer at 200ppm in the pail. Ensure to replace all sanitizer pails in the morning and throughout the day and to monitor QUATs concentration (200ppm) using test strips. Health rationale: Equipments, utensils and food contact surfaces must be sanitized using the approved sanitizer at the approved concentrations to reduce pathogen growth and/or toxin production. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labeled "QUAT Sanitizer" contained a cleaner named "Hot stuff". Corrective action: Staff relabeled the spray bottle as "Hot Stuff". Ensure to properly label all chemicals and cleaners. Health rationale: All chemicals, sanitizers and cleaners must be properly labeled to prevent their misuse and the contamination of food. Corrective Action(s):

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

Comments

Routine inspection was conducted. The following was observed. 1. Temperature Beverage cooler at 4.0C. Cooler drawers - top at 1.0C, bottom at 2.3C. Hot holding insert at greater than 60C. Internal temperature of chicken at 70.3C and pulled port at 80.0C. Hot holding drawers (3) at greater than 60C. Internal temperature of beans at 63.3C. Upright freezer at -18.0C. Rice hot held at greater than 60C in a rice cooker. Walk-in cooler at 4.0C. Internal temperature of beef at 3.8C. Under counter cooler at 4.0C. All cold-holding units were equipped with an accurate thermometer. Temperature logs are maintained and up to date. 2. Sanitation All hand washing stations were accessible, and equipped with hot and cold running water, liquid soap and paper towels. 3 compartment sink with drain plugs available. Manual warewashing procedure was reviewed with manager/staff. QUATs in sanitation pail at the front handsink was measured at 200ppm per test strips. QUATs in spray bottles at 200ppm per test strips. Staff manually adds QUATs at 200ppm in to the sanitizing sink and monitors QUATs concentration using test strips. Overall sanitation satisfactory. NOTE: Ensure to clean hard to reach areas such as under fryers on a regular basis. In-use utensils are cleaned and sanitized every 2 hours. Dishwasher is not in use at the facility as only single-use utensils and containers are used for the customers. 3. Storage All food/equipments/utensils were stored above ground at least 6 inches. Food items were covered and labeled. Dry storage area is maintained in a sanitary manner. 4. Pest activity No visual signs of pest activity observed during inspections. Pest control program in place on a monthly basis. 5. Administrative Permit was posted in a conspicuous location. FOODSAFE Level 1 certified staff on duty (expires February 9, 2027).