INSPECTION REPORT Health Protection YTAN-CAKT8X

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 January 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sandip A K Gill		NEXT INSPECTION DATE January 14, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution measured at greater than 400 ppm. According to the manager, each pre-adjusted pump is to be mixed with half a sanitizer bucket of fresh water. These instructions were incorrect. Corrective Action(s): Adjust the Quats sanitizer pump OR obtain proper mixing instructions and post these instructions above the dispenser. Mixed Quats solution must measure 200 ppm. If the dispensing pump has been pre-adjusted to dispense the amount needed to fill the sanitizing sink compartment, then the sanitizer buckets will require less sanitizer to be dispensed since these buckets are smaller than the sink compartment. Quats solution in buckets were manually diluted to 200 ppm at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Quats food-contact surface sanitizer buckets were being prepared at time of inspection, with freshly prepared solution measuring at greater than 400 ppm. Corrective Action(s): Sanitizer solution diluted to 200 ppm Quats at time of inspection. Ensure to follow manufacturer's instructions for dispensing/mixing sanitizer solution. Sanitizer that is too strong can potentially chemically contaminate food and food-contact surfaces. Use test strips to monitor the concentration. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Observed pooled raw meat juices on walk-in cooler floor. - Significant amounts of grease and food debris accumulation noted on floors under and around deep fryer and other cooking - Ventilation canopy filters require cleaning and sanitizing. Corrective Action(s): Clean and sanitize all areas noted above, and ensure to do so on a regular basis. Increase the frequency of deep cleaning as needed. Correct by: 2 days Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JPAK-C4WT5Y of Jul-14-2021 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. Correction: 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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Three-compartment sink maintained in sanitary conditions, sink plugs available. Reviewed manual warewashing procedures - OK. *Review proper mixing instructions for Quats sanitizer solution with staff. (See violation codes 302 and 209 above). - High-temperature dishwasher reached 75C at the dish surface during final rinse cycle - good. - All coolers were measured at 4C or colder. All freezers were measured at -18C or colder. All hot-held food items were measured at 60C or hotter. - Accurate thermometers available. Temperature logs well-maintained and up to date. - Food stored properly covered and off the floor, with good separation between raw and ready-to-eat food items. *Ensure not to mix leftover food items/ingredients in inserts from prep cooler with newly prepared food items from the back. - No signs of pest activity noted at time of inspection - Please keep copies of FoodSafe Level 1 certificates for staff onsite for inspector to review when needed.