INSPECTION REPORT Health Protection LKIM-B64LVS

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 November 1, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		NEXT INSPECTION DATE November 06, 2018
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 = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black beans in hot holding unit observed to be at internal temperatures of 38 degrees Celsius. CORRECTED DURING INSPECTION - item discarded as time of inspection was over 2 hours later. . All other food items in unit were at temperatures exceeding 60 degrees Celsius. Hot holding unit itself was measured to be at temperatures of greater than 60 degrees Celsius. Discussed with staff and item was cooked at 11:18 am and internal temperature prior to placing in hot holding unit was 165 f (approximately 73 degrees Celsius). . Corrective Action(s): Ensure staff are not leaving food items on counters prior to placing in hot holding unit Ensure staff are heating up hot holding unit to 60 degrees Celsius prior to placing food item inside. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution at concentrations less than 200ppm QUAT. CORRECTED DURING INSPECTION - Sanitizer solution replaced. . Corrective Action(s): Ensure sanitizer solution is changed very frequently. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to handle garbage can and proceeded to try continue to wipe down counters at front station. Health Inspector prevented staff from cleaning and instructed staff to wash hands after handling garbage can. . Corrective Action(s): Discuss handwashing with staff ANYTIME garbage is handled (remove gloves if wearing and) wash hands. Hands must be washed after handling anything that could contaminate food items. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in great numbers throughout. Only 2 traps observed and one was not opened. . Corrective Action(s): Pest Technician has made several recommendations on reports including: - Removing standing water - Covering bin of dirty rags - Treating drains . Ensure all recommendations by Pest Technician are followed Add more traps Remove all standing water Continue to hang mop and dump buckets . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning of floors needs improvements. Food debris was found on floors in crevices and hard to reach corners. Containers storing knives had food debris inside. CORRECTED DURING INSPECTION - item washed and sanitized during inspection Bottom insides of cooler units had food debris and require cleaning. Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (77) Degrees Celsius at the dish - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Overall sanitation of facility has deteriorated from previous inspections. Have discussion with New Manager as well as any new staff. Improvements to overall sanitation MUST significantly improve. NOTE: Assistant Manager unable to explain key components of sanitation properly. Ensure all Managers are familiar with Chipotle Head office cleaning and sanitizing procedures as well as food handling procedures.