Chipotle Mexican Grill

1005 - 10355 152nd St, Surrey · Restaurant

24 inspections

1. Follow-Up InspectionFeb 10, 2026

   0 infractions

2. Follow-Up InspectionFeb 6, 2026

   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
3. Routine InspectionJan 14, 2026

   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
4. Routine InspectionJul 16, 2025

   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
5. Follow-Up InspectionMar 26, 2025

   0 infractions

6. Routine InspectionFeb 5, 2025

   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
7. Follow-Up InspectionSep 16, 2024

   0 infractions

8. Routine InspectionSep 9, 2024

   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
9. Routine InspectionFeb 27, 2024

   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
10. Routine InspectionJun 5, 2023

    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
11. Follow-Up InspectionFeb 17, 2023

    0 infractions

12. Routine InspectionFeb 13, 2023

    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
13. Routine InspectionSep 6, 2022

    0 infractions

14. Follow-Up InspectionAug 30, 2021

    0 infractions

15. Routine InspectionApr 14, 2021

    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
16. Routine InspectionAug 10, 2020

    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):
17. Routine InspectionOct 29, 2019

    0 infractions

18. Routine InspectionMay 22, 2019

    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):
19. Follow-Up InspectionNov 7, 2018

    0 infractions

20. Routine InspectionNov 1, 2018

    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
21. Routine InspectionMay 29, 2018

    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):
22. Follow-Up InspectionFeb 2, 2018

    0 infractions

23. Routine InspectionJan 22, 2018

    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
24. Routine InspectionJul 27, 2017

    0 infractions