INSPECTION REPORT Health Protection JTUG-CHTTJ5

PREMISES NAME Mucho Burrito (Marshall Rd)		Tel: (604) 744-3943 Fax:
PREMISES ADDRESS 105 - 34261 Marshall Rd Abbotsford, BC V2S 1L8		INSPECTION DATE August 31, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harvir Sandher		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths were found on the tables at the prep station. Staff said these cloths are used to wipe countertops. 2. Sanitizer bucket was not available at the prep station. Corrective Action(s): Ensure all wiping cloths are fully submerged inside sanitizing solution when not in use. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Staff prepared bucket containing sanitizing solution at the prep station. All wiping cloths were placed inside sanitizing solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Floor tiles are missing at the prep and dishwashing station. Smooth mats have been used to cover the floor tiles. Operator said staff clean the floors nightly Corrective Action(s): Ensure to replace the missing floor tiles at the prep and dishwashing station. Food debris and grease can gather around the edges of the mat, which makes it difficult to clean and can attract pests. **Date to be corrected by: 1 month** Violation Score: 3

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

Comments

Administrative - Permit to operate is posted in a conspicuous location - Operator and staff on duty have FOODSAFE Level 1 - Temperature logs are used on a daily basis Handwash stations and employee hygiene - All handwash stations are unobstructed - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. - Employees wash their hands frequently Temperatures of coolers, freezers, and hot holding units - All coolers are 4C and below* - All freezers are -18C and below - All hot holding units are 60C and above *Beverage cooler (containers of chocolate milk and sour cream inside) has an ambient temperature of 6.4C around 2:30 pm. Temperature records at 2 pm showed that the cooler was at 38F today. Monitor the temperature of the beverage cooler closely. If the ambient temperature of the cooler is above 4C (40F) by 4 pm, move the sour cream and chocolate milk to another functioning cooler that is below 4C. Sanitation - Concentration of chlorine at the low temperature dishwasher upon final rinse cycle is 50 ppm - Concentration of QUATS sanitizing solution from the sanitizer dispenser by the 3 comp sink is 200 ppm - Ventilation hoods are kept in a sanitary condition - No signs of pest activity at time of inspection - All equipment is made of food grade material and kept and good working order - General sanitation of the facility is satisfactory Storage - Cleaning agents are clearly labelled and stored separately - Food products are stored at least 6 inches off the ground - Dry storage room is organized