INSPECTION REPORT Health Protection TGIL-CWVU7G

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 October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukhpal Singh Gill		NEXT INSPECTION DATE 2 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following hot potentially hazardous food were found below 60C in the steam table: - 1 container of cooked shredded beef at 38.6C - 1/2 container of cooked shredded pork at 35.4C - 1/2 small container of Fig mardalade at 34.3C - 1 small container of queso cheese at 41.0C One side of steam table warmer was not turned on resulting in low temperature. Time-temperature confirmed with staff at the time of inspection. Staff also confirmed that both cheese and mardalade are housemade. Abovenoted food products were discarded by staff at the time of inspection. Corrective Action(s): Ensure that hot potentially hazardous food is stored at or above 60C. Always pre-heat the warmer before storing hot food in it. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): In the front service area, no paper towels were found in the dispenser at the designated handwash sink. Staff restocked the paper towel dispenser at the time of inspection. Corrective Action(s): Please ensure that all handwash sink are accessible to staff at all times during facility operation and have adequate supply of hot and cold running water, liquid soap and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection, 2 staff were on duty but none of them had valid FOODSAFE Level 1 or equivalent. Corrective Action(s): Please ensure that in operator's absence, at least 1 staff on duty has FOODSAFE Level 1 or equivalent. - Schedule the shifts accordingly. - If you wish to keep the same schedule, have your staff certified with FS Level 1 or equivalent. TO BE CORRECTED BY - Immediately Violation Score: 1

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

Comments

Routine inspection conducted. Findings: - General sanitation of the facility was satisfactory. - Temperature of prep coolers & walk in cooler recorded at or below 4C - Stainless steel freezer at -13C - Hot holding units recorded above 60C See violation above for exception - Handwash sink in the back had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 3 compartment dishwashing sink used for manual dishwashing. - 200ppm QUATS solution recorded in sanitizer pail and 3rd sink. - Food was stored at least 6 inches off the floor. - Permit posted at the front. - No signs of pest activity observed. NOTE - Mechanical dishwasher was not in use. Staff stated that manual dishwashing is conducted on regular basis and only single use take out containers are used. Please ensure that mechanical dishwasher is in good working order prior to switching from single use containers to reusable dishes in future. - One of the undercounter cooler temperature gauge does not reflect the accurate temperature. Please consider calibrating the display gauge. Please contact your district EHO if you have any questions or concerns.