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Barburrito #640

103 - 14360 64th Ave, Surrey · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel was missing at hand wash station by kitchen entry. Paper towel was supplied during inspection.
      • Corrective Action(s): Ensure all hand wash stations are supplied with paper towel to allow for proper handwashing.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Steam table hot held items internal temperature checked for queso, cooked chicken and black beans measured at 51.7 C, 50.7 C, and 57.8 C at time of inspection.
      • 2. Under counter hot-holding unit measured cooked chicken at 50.5 degrees C. Items were reheated accordingly.
      • Corrective Action(s): Ensure hot-held food items are held at 60 C or more to prevent the growth of potential pathogens.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter hot-holding unit bottom compartment measured internal warming temperatures less than 60 degrees C with setting set to 65 degrees C. Internal temperatures measured at around 50 C.
      • Corrective Action(s): Ensure unit is serviced such that it can maintain hot-held items at 60 degrees C or more.
      • Date to be corrected by: July 24, 2025
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An insert of queso hot-held at the steam table had an internal temperature of 58C. Facility had just opened about 30 minutes ago.
      • Corrective Action(s): Queso reheated to 74C at time of inspection. Ensure all food is properly heated/reheated to 74C prior to placing in preheated hot-holding units at 60C or hotter.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station was missing paper towels.
      • Corrective Action(s): All designated hand washing stations must be stocked with liquid soap and paper towels at all times. Operator supplied the hand sink with a roll of paper towels. Also see violation code 311 for lack of wall-mounted paper towel dispensers.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Hand washing stations were lacking wall-mounted paper towel dispensers.
      • 2) Singular existing drying wire shelf above the triple-sink does not provide adequate space for air-drying dishware/equipment.
      • 3) Liquid soap dispenser installed above food preparation sinks.
      • 4) Hand sink access from the front assembly line has been blocked off by refrigeration units. The approved floor plan drawings show clear access from the assembly line to the hand sink in the back prep/dishwashing area.
      • Corrective Action(s): 1) Install wall-mounted paper towel dispensers at each designated hand washing station.
      • 2) Install an additional air drying shelf/rack above the triple-sink.
      • 3) Remove the soap dispenser from the food preparation sinks, as hands must only be washed using the designated hand sinks.
      • 4) Reconfigure your equipment such that each area has easy access to a hand washing sink.
      • Correct by: 2 weeks
      • Violation Score: 5