INSPECTION REPORT Health Protection 245440

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 May 29, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Vanessa A. Pleitez		NEXT INSPECTION DATE November 29, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Guacomole in insert at take-out prep line measured at 10C when internally probed. Staff indicated it was just made (within 1/2 hour). Corrective Action: Guacamole was put on ice to cool it to 4C or below. Potentially hazardous food items must be maintained at temperatures of 4C or below to prevent pathogen growth. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice at take-out prep line measured at 52C when internally probed. Corrective Action: Staff voluntarily discarded at time of inspection. Hot-holding of potentially hazardous food items must be maintained at 60C or above to prevent pathogen growth or toxin production. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer in buckets at prep stations measured at 50ppm. Staff indicated it has been changed 1 hour before Corrective Action: Buckets were refilled with Quat sanitizer and measured at 200ppm. A timer is used for reminders to change sanitizer, however if sanitizer becomes soiled before timer goes off it must be changed more frequently. Corrective Action(s):

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

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

Comments

Observations Handsinks had hot/cold running water, liquid soap and single-use paper towels. All coolers measured at 4C or below. Thermometers available in all cooler and hot-holding units. Hot-holding "box" units measured at 60C and above High temperature dishwasher measured at 78C at the plate level after the final rinse 3 compartment sink also set-up at time of inspection. - Proper wash / rinse / sanitize procedures observed - Quat sanitizer measured at 200ppm. Vegetable wash solution is used for all vegetables used onsite. Reheating of previously cooked foods is done to 74C or above before entering hot-holing units. All items in cooler are labelled, covered and raw meat has designated area below ready to eat items. All food items and equipment were stored 6" or higher off the ground. Ice machine and scoop in sanitary condition. Sanitation of facility is good. No signs of Pests were observed. Professional pest control is in place and records are available on site. Temperature logs were available and maintained Probe thermometers available for cooking chicken to 74C. Food safety Training is valid and permit was posted.