INSPECTION REPORT Health Protection JSAS-CUTV6B

PREMISES NAME Chipotle Mexican Grill		Tel: (604) 438-4444 Fax:
PREMISES ADDRESS 2200 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 18, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jay Timms		NEXT INSPECTION DATE August 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 61

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Take-out section hot holding unit: large insert (chicken) 42 C Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Staff reheated product and returned it to warmer unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher has been removed from dishwashing station. 4 compartment sinks poorly maintained and not set-up to effectively manually clean and sanitize dishware. Manager explained serving utensils for front service station food items are changed once per day Corrective Action(s): Commercial grade dishwasher is to be re-installed into premise and used as the primary means of cleaning and sanitizing dishware. Premise is to be maintained with equipment and facilities as per health approved design. Until dishwasher is re-installed and operational all dishware and utensils are to be cleaned and sanitized according to the following procedure: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surfaces with warm water, 3)fully immerse for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution, (verify with test strip) 4)allow surfaces of items to air dry before next use. Dishwashing process reviewed with staff. Food equipment, utensils and contact surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Premise has no hot water supply. Maximum temperature from faucet 18 C. Corrective Action(s): Premise must have adequate supply of hot water to allow for effective cleaning and hygiene procedures. Premise is to cease operation until such time hot water supply can be re-established. During inspection, technician was able to perform repairs on hot water tank and restore hot water supply at plumbing fixtures, hot water temperature 49 C. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Water collecting on floor in corner of kitchen under oil storage shelving. Water collecting on floor in electrical room closet. Corrective Action(s): Clean / mop floors to remove water accumulation. Floors are to be kept clean and dry to maintain a sanitary, pest free environment. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen plumbing fixture undercounter adjacent to food preparation sink - rice trap clean-out is leaking, discharging water onto shelf and surrounding floor. Water observed ponding on floor under lower shelving. Corrective Action(s): Repair or alter plumbing fixture to prevent further water leaks. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. (upon hot water tank repairs) Washroom facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Sanitizer solution replaced each hour with timer system. Walk-in Cooler 2 C 2 door upright cooler 2 C, 1 door upright cooler 0 C undercounter hot holding 64 C, 1 door undercounter cooler 4 C Service assembly line: salad insert 4 C, hot holding inserts: 60 - 71, cold insert 3 C Delivery station: front beverage cooler 9 C (no potentially hazardous foods), undercounter cooler 3 C, counter top cold inserts left 3 C, right 4 C, hot inserts 63 C Cashier display cooler 3 C