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Chipotle Mexican Grill

1005 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chipotle Mexican Grill has been inspected 27 times by Fraser Health Authority since July 27, 2017. The most recent inspection, on August 4, 2026, recorded 2 infractions.

10 of 27 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 15 times across 14 separate inspections, most recently on August 4, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on January 14, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on August 4, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

27 inspections

  1. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the front service area had a sign informing staff to not use this handsink. Manager informed this was because the hand sanitizer was not in good working order at this handsink. This is a repeat violation.
      • Corrective Action(s): Ensure all handsinks are kept accessible for convenient handwashing near all food handling/service areas, even if the hand sanitizer is not in good working order. Hand sanitizer must never replace the requirement for handwashing, and handsinks must be conveniently located and accessible for handwashing purposes throughout all hours of operation. The above-noted handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Manager removed the "do not use sign" from the handsink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at the handsink near the front service area drips/leaks water into the handsink basin. This is a repeat violation.
      • Corrective Action(s): Ensure to repair the leak at handsink near the front service area and ensure the handsink is kept in good working order; Correct within 3 weeks. Handsink must remain supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing purposes. Manager informed parts are on order.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the front service area had a sign informing staff to use the other handsinks to wash their hands. Manager on duty informed that the hand sanitizer at this handsink ran out, and they informed staff to use the other handsinks with hand sanitizer stocked.
      • Corrective Action(s): Ensure all handsinks are kept accessible and made available for handwashing purposes of staff. Conveniently located handsinks are required to be accessible near all food handling areas. It was discussed that if the facility has a policy for food handlers to sanitize their hands after washing their hands, the hand sanitizer may be re-stocked/replaced, or food handlers may use the other hand sanitizers to sanitize their hands after hands have been washed. Hand sanitizer must not replace the requirement for handwashing. Manager on duty removed the sign advising employees to use the other handsinks. Handsink near the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher was not in good working order. Error message indicated "detergent empty, machine locked" even after the Manager on duty tried to switch the detergent.
      • 2. Faucet of handsink near the front service area leaks/drips water into the handsink basin.
      • Corrective Action(s): 1. Ensure the appropriate repairs are made to the dishwasher so that it is in good working order and achieves the sanitizing standard; Correct by July 24, 2026, and provide an update to the Environmental Health Officer. In the interim, ensure all food contact surfaces/preparation utensils are manually washed, rinsed, sanitized, and air dried. Facility provides single-service utensils only.
      • 2. Repair the handsink so that it is supplied with liquid soap, hot and cold running water, and single-use paper towels, and in good working order without any leakage issue; correct within 1 month. Manager on duty informed the plumber has a part on order for the handsink.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food residue was observed in the third compartment sink that was filled with 200 ppm QUATS sanitizer. Dishwasher was not in good working order.
      • Corrective Action(s): Ensure food contact surfaces/utensils are properly washed and rinsed in the first and second compartment sink to remove the food residues and soap prior to immersing this equipment into the 200 ppm QUATS sanitizer in the third compartment sink to ensure that the sanitizer works effectively at destroying potential pathogens. Staff emptied the third compartment sink, cleaned the sink and drain board, and setup 200 ppm QUATS sanitizer in the third compartment sink during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cardboard box containing whole lemons was in contact with a box containing raw chicken in the walk-in-cooler.
      • Corrective Action(s): Ensure ready-to-eat is stored separately and not below raw meat in refrigeration units to protect it from potential contamination. Manager re-located the box of whole lemons in the walk-in-cooler to separate it from the raw chicken.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher was not in good working order. Dishwasher display indicated "Minimal final rinse temperature not reached, machine locked".
      • 2. Handsink near the front service area was observed be leaking.
      • Corrective Action(s): 1. Repair or re-service the dishwasher so that it is in good working order, and achieves the sanitizing standard (at least 50 ppm chlorine sanitizer at the utensil level for the low temperature dishwasher final rinse); Correct by June 15, 2026, and provide an update to the Environmental Health Officer. Manager informed dishwasher parts are on order, and a work order has been placed. Manual ware-washing (wash, rinse, sanitize, and air dry process) via the 3-compartment sink method was in place, and facility provides single-service utensils only.
      • 2. Repair or re-service the handsink in the front service area so that it is in good working order without any leaks, and kept supplied with liquid soap, hot and cold running water, and single-use paper towels; Correct within 1 week, and provide an update to the Environmental Health Officer.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink near the front service area had a slow flow of hot water, had a leak from the faucet, and hot water knob had been re-installed in the wrong direction where it could not be fully opened to enable access to an adequate flow of hot water for washing hands.
      • Corrective Action(s): Repair the handsink in the front service area so that it is in good working order, the hot water knob can be fully opened to enable access to an adequate flow of hot water for washing hands, and so that there is no leak at the handsink; Correct by February 9, 2026. In the meanwhile, ensure staff wash their hands at the other handsinks.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held black beans were at 55 degrees C internal temperature and hot-held below 60 degrees C for less than 2 hours.
      • Corrective Action(s): Ensure hot-held beans are at or above 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins. Staff reheated the beans to at least 74 degrees C during the inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak was observed at the 3-compartment sink. Small leak was observed at the handsink near the hot-holding area.
      • Corrective Action(s): Manager on duty informed they have placed a work order for this sink to be repaired, and for the handsink. Repair the handsink and 3-compartment sink to prevent the leak; Correct within 1 week and provide an update to the Environmental Health Officer.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-the-counter cooler near the cook line was at 9 degrees C (above 4 degrees C). Note: This cooler was empty of food.
      • Corrective Action(s): General Manager informed that a ticket has been placed for a service call for this under-the-counter cooler. Re-service/adjust the under-the-counter cooler to maintain a temperature at or below 4 degrees C; Correct within 2 weeks. Continue keeping this cooler empty of food stock until it can be re-serviced to maintain a temperature at or below 4 degrees C (40 degrees F).
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not able to produce 50 ppm chlorine sanitizer during final rinse cycle.
      • Corrective Action(s): Service, repair, or adjust the low temperature dishwasher such that it can produce a minimum of 50 ppm chlorine during the final rinse cycle for adequate sanitizing of equipment, utensils, and food contact surfaces.
      • Temporarily use the three compartment sink to wash, rinse, sanitize, and air dry equipment, utensils, and food contact surfaces
      • Correction date: 1 month
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler unit containing marinated meats had an ambient air temperature between 6-8 deg C. Internal temperatures of marinated meats were at or below 4 deg C. Marinated meats were moved to the walk-in cooler.
      • Corrective Action(s): - Do not store any cold potentially hazardous food in the cooler units until it can maintain temperatures of 4 deg C or lower.
      • - Adjust, service, or repair the cooler unit such that it can maintain temperatures of 4 deg C or lower.
      • Correction: 1 week
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 sanitizer containers were noted with 100 PPM QUAT.
      • Corrective Action(s): Wall mounted dispenser was able to dispense 200 PPM QUAT. Manager discarded the 3 sanitizer containers and refilled the containers from the wall mounted dispenser.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The front cold line was noted with internal temperature of 7.1C.
      • Cold potentially hazardous food was held at around 6.3C. Most of the food was noted with a quick turnover.
      • Corrective Action(s): Manager adjusted the temperature of the unit. Internal of the cold hold unit was able to reach 3.9C after the Manager adjusted the temperature dial.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not dispensing a minimal of 50 ppm chlorine sanitizer during the final rinse cycle.
      • Corrective Action(s): Ensure dishwasher dispenses at least 50 ppm chlorine sanitizer during the final rinse cycle. Dishwasher final rinse chlorine sanitizer was at 50 ppm at the plate level after the General Manager primed the dishwasher and replaced the stock bottle with a new chlorine stock bottle. Checks are in place three times per day to monitor the concentration of the dishwasher with chlorine test strips.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler was at 5.2 degrees C.
      • Corrective Action(s): Upright cooler was empty of food. Manager informed they have a technician scheduled to assess it tomorrow.
      • .
      • Repair, re-service, or adjust the above-noted cooler to maintain it at or below 4 degrees C. Continue keeping the upright cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Probe thermometers stored in soiled metal insert along with tools and with grill BBQ lighter in prep area.
      • Corrective Action(s): Probe thermometers moved to separate container and sanitized. Probe thermometer are a food contact surface, ensure they are stored in a sanitary manner and are sanitized before and after each use to prevent cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff backpacks and jackets stored on top of boxes of single use containers in the back storage area.
      • Corrective Action(s): Ensure all personal items are stored in a separate location away from food and food contact surfaces to prevent cross contamination.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not in good working order.
      • Observation: Pooling water was noted under and around the ice-machine.
      • Correction: Mop the pooling water. Operator dried the area at the time of inspection. Have the ice-machine serviced/repaired to prevent malfunction. Keep the area dry by increasing the mopping frequency in the mean time.
      • Rationale: Pooling water is a physical hazard that can cause slip-and-fall injuries and also can harbour pests.
      • Corrective Action(s):
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Four sanitizer buckets in food prep area contained 50 - 100ppm QUATS solutions as tested by test strips.
      • Corrective Action(s): Solutions were re-made in the buckets by staff and were tested to be 200ppm.
      • 2) Inserts containing clean metal spoons and silicone spatulas had food debris and pooling water in them.
      • Corrective Action(s): Inserts were replaced with clean ones and dirty inserts were washed and sanitized. Ensure all containers for equipment and utensils are in sanitary condition to prevent contamination of food through equipment.
      • 3) Employee was seen dropping an metal insert on the floor and placing it on a food contact surface.
      • Corrective Action(s): The metal insert was washed and sanitized as well as the food contact surface. Ensure all equipment that touch the floor are cleaned and sanitized before putting back to a food contact surface.
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Handwash station near the pick-up prep line had a leaky drain pipe. Water was leaking onto the surface underneath the sink when being used.
      • Corrective Action(s): Contain the leak with a bucket and repair the hand sink. Pooling water can result in pest infestation. Correct within 1 month.
      • 2) Hot water tank was leaking water. It was collected by the drip pan but if not maintain daily it can overflow. The pooling water is a source of the fruit fly problem in the past.
      • Corrective Action(s): Ensure the hot water tank is fixed to prevent pest infestation.
      • Date to be corrected by: 1 month
      • Corrective Action(s):
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 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
    • 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
  24. Routine Inspection

    1 infraction

    • 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):
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pinto and Black beans found in hot holding unit at temperatures of 44 degrees Celsius. CORRECTED DURING INSPECTION - Items re-heated and placed back into hot holding unit.
      • .
      • Corrective Action(s): Ensure staff are testing cooked and re-heated items with stem thermometers to ensure temperatures of 75 degrees Celsius are achieved.
      • Ensure staff are not holding cooked food items out on counter for extended periods of time prior to placement into unit as this can drop the temperatures of the cooked food items to below 60 degrees Celsius.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher malfunctioning.
      • Unit requires servicing.
      • Currently facility is using three compartment sink method. Method in use during inspection.
      • .
      • Corrective Action(s): Repair dishwasher immediately.
      • Staff MUST ensure sanitizer solution is at concentrations of greater than or equal to 200ppm QUAT (no greater than 400ppm), dishes and utensils are air drying (observed) and that three sink plugs are available for use at facility.
      • When washing dishes Staff MUST ensure separation of those dishes used for raw meat from those used for vegetable prep as extra cautionary step.
      • .
      • Violation Score: 9
  27. Routine Inspection

    0 infractions

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