INSPECTION REPORT Health Protection JPAK-C4WT5Y

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 July 14, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE July 15, 2021
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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Observed vegetable dicers to have remains of dried food debris. When inquired, operator stated that brush is being used to clean and sanitize the device. 2. Observed storage racks used to store clean inserts/containers to be soiled with grease. Observed drops of grease pulled under the racks. Corrective Action(s): Required operator to: 1. Clean and sanitize the vegetable dicer and use brush to thoroughly clean all parts of the dicer. 2. Remove all clean inserts/containers, cutting boards and other utencils directly touching the rack, then clean and sanitize those items. Clean and sanitize all storage racks and perform regular cleaning to ensure grease build do not occur. Date to be corrected by: 2021 July 15 Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff not washing hands before and after using POS touch screen. Education provided for staff to wash hands with liquid soap and hot water before and after each task and putting on gloves. Corrective Action(s): Required operator to discard gloves that was being used and wash hands. Required staff to regulary wash hands, especially before and after each task. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease and food debris build-up under, between and behind cooking equipment. Corrective Action(s): Required operator to clean and sanitize the area. Date to be corrected by: 2021 July 15 Violation Score: 3

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

Comments

-Hand washing stations stocked with liquid soap and paper towel -Hot and cold running water available at all sinks -All coolers at 4 C or lower; all freezers at -18 C or lower -Display hot holding units at 60 C or higher. Noted double stacking of a few items in the hot holding units. Temperature for those inserts exceeded 60 C when probed with thermometer. Discussed with operator that double stacking is not recommended. -QUAT sanitizer available on site and in use; detected 200 ppm of QUAT residual. QUAT sanitizer is replaced every hour -High temperature dishwasher in good working order; detected 73.4 C at plate level after final rinse cycle -Three compartment sink also available for manual ware washing; operator provided adequate method of manual dishwashing. Sanitizing compartment was filled with QUAT sanitizer; detected 200 ppm of residual QUAT -Rear dry storage area is organized. -Observed an insert filled with beans sitting at room temperature; measured ~19 C with probe thermometer. When inquired, operator stated that he had taken it out of the cooler within an hour to put it into the oven. Education provided to ensure that all foods must not be temperature abused at room temperature and have foods transferred to either cold storage (4 C or lower) or hot storage (60 C or higher) as soon as possible. Foods must be stay at room temperature for more than 2 hours accumulative. -Observed staff transferring food from one container to another. Discussed that old batch and new batch should be mixed together. If a new batch is required, replace the old with the new. -Cutting boards being used at the front area is worn out. Recommended to replace cutting boards as worn-out cutting boards have crevices that can promote bacterial growth and are difficult to sanitize. -Manager on site has FoodSafe Level 1 Certificate -No sign of pests noted at the time of inspection; pest control company visits every two weeks. Most recent report reviewed and no concerns noted.