INSPECTION REPORT Health Protection 241366

PREMISES NAME Chipotle Mexican Grill		Tel: (778) 293-1182 Fax: (778) 293-1184
PREMISES ADDRESS 1005 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE July 27, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		NEXT INSPECTION DATE
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments: General sanitation is excellent Kitchen area has no signs of significant food debris or grease accumulation. Dry storage area is well organized and in sanitary condition. 1) Hygiene All handsinks equipped with liquid soap,hot and cold running water, and paper towels Employees observed routinely handwashing and switching gloves after each use. Gloves are discarded after each use. Each employee or individual who enters the kitchen is screened with questions relating to whether he/she had gas intestinal illness symptoms such as vomiting and diarrhea. Sick individuals are not allowed in kitchen. 2) Temperatures : Walk-in cooler at 4C or below. No freezer on-site Standup prep coolers at 4C or below Cook line prep coolers at 4C or below Food : Chicken hot held at 70C All hot holders maintained a temperature of 60C or greater Chicken cold stored in stand up prep cooler at 2.8C (max 4C) 3) Sanitizer/Dishwashing Eco-lab multi-quats sanitizer used on site. All sanitizing pails had a concentration of 200ppm Sanitizer dispensed at 200 ppm Sanitizing compartment contains 200ppm quats in 3 compartment sink High-temp dishwasher had final rinse of 79C at plate 4) Administrative: FIFO principal implemented for all foods. Temperature logs for all coolers and hot holders present Manager on site has foodsafe 1 Pest control logs available on site, conducted, monthly by professional pest control company. Log states that no pests were found in most recent inspection from june 2017 Other comments: Food contact surfaces contacting row meats are first put in high temp dishwasher for a full cycle m then manually washed m rinsed m sanitized and air dried in 3 compartment sink area. Good Tomatoes are diced off site lettuce washed then placed through food grade peroxide and rinsed before they are processed. All containers of chicken,tomatoes are food-grade and dated in walk in cooler. Avocados are observed ripening in dry-storage area. Tuner time 48 hrs All vegetables other than lettuce are blanched at 215F