Skip to content
Loading map…

Chipotle Mexican Grill

2200 - 4700 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Chipotle Mexican Grill has been inspected 32 times by Fraser Health Authority since August 18, 2017. The most recent inspection, on August 19, 2026, recorded 1 infraction.

8 of 32 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 5 times across 5 separate inspections, most recently on August 19, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 5 times across 5 separate inspections, most recently on January 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 12, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 15, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 13 times across 13 separate inspections, most recently on August 13, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

32 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mobile order assembly station - food warmer units: - previous inspection food inserts were not consistently maintained at 60 C or hotter.
      • No repair or modification has been made to the warmer unit.
      • Today food warmer inserts ranged from 60 - 70 C
      • Corrective Action(s): Repair / adjust warmer units to consistently maintain food at 60 C or hotter.
      • Until such time correction is made, enhanced food temperature monitoring is to be conducted to verify food items are maintained 60 C or hotter.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Kitchen equipment changes with installation of new rice cooker units.
      • Corrective Action(s): Provide an updated kitchen floor plan reflecting installation of new equipment.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Spray arm plumbing connection interferes with hot water supply to adjacent handsink when in use.
      • Mobile order assembly station: food warmer units: food inserts are not consistently maintained at 60 C or hotter, end inserts are 45 - 50 C
      • Corrective Action(s): Change plumbing connection of spray arm to prevent any impact on operation of handsink.
      • Repair / adjust warmer units to maintain food at 60 C or hotter. Until such time correction is made, enhanced food temperature monitoring is to be conducted to maintain food safety.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 door undercounter cooler (across from grill) temperature 9 C
      • Front assembly counter: guacamole food insert 8 C
      • Corrective Action(s): Food product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Guacamole must be pre-chilled to 4 C before placing in open top cooler unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Take-out station; hot holding unit multiple food inserts 38 - 50 C, internal temperature.
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Warmer unit is to be set maintain food at 60 C throughout time in unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is not functioning, maximum temperature 67 C
      • Work order indicates dishwasher has not functioned since July 29.
      • Wiping rags in sanitizer - sanitizer approximately 50 ppm
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Staff changed sanitizer solution during inspection.
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Work counter and rice cooker removed from kitchen.
      • Woodstone stacker rice cooker installed in place.
      • Corrective Action(s): Alterations of kitchen equipment layout require health approval in advance.
      • Provide equipment specifications for rice cooker.
      • Provide updated premise floor plan outlining changes to kitchen layout.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors throughout dishwashing area and kitchen have build-up of food / debris under and behind equipment.
      • Kitchen - ceiling exposed pipe by grill has grease droplets forming on surfaces.
      • Front order assembly handsink - wall above has build-up of dust deposits.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sprayer arm at food prep sink interferes with hot water supply at handsink.
      • Corrective Action(s): Revise plumbing for sprayer arm such that is does not impact handsink function.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1 door undercounter cooler (across from grill) 9 C,
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor locations under rice bag storage shelf and upright cooler units - food debris and residue build-up on floor surface.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build-up on kitchen floor under food prep sink station counter and behind 3 door upright cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink (across from walk-in cooler) faucet has detached from sink basin.
      • Corrective Action(s): Resecure handsink faucet to sink.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): guacamole insert (delivery prep counter) 6 C
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Do not place potentially hazardous foods above 4 C within prep cooler as product will not be cooled sufficiently.
      • Staff discarded product.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff manually cleaning and sanitizing dishware without providing adquate contact time in sanitizer and opportunity to air dry.
      • Corrective Action(s): Staff sent dishware through dishwasher.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Ladies' washroom - hand soap dispenser is broken.
      • Corrective Action(s): Replace and stock hand soap dispenser in washroom.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler - second tier shelving raw animal protein stored beside fresh produce.
      • Corrective Action(s): Raw meats are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grill ventilation hood - grease drips forming around rim of hood
      • Kitchen floor - beneath rice cookers and rice storage shelves, around pipe penetrating floor.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris on floor in corner under shelves around rice trap pipe and under upright coolers.
      • Grease drops forming on cooking ventilation hood (rim and sprinkler heads)
      • Ice machine - discolouration on interior white cover panel.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler - raw chicken inventory stored adjacent to fresh produce.
      • Corrective Action(s): Re-organize storage shelving within cooler.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor - area around rice trap, food and debris collecting on surfaces.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of tortilla chips stored in open bins on dry storage shelving.
      • Walk-in cooler - raw protein inventory stored beside fresh produce / ready to eat foods.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen - floor corner behind rice trap, debris collecting.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Men's washroom, wheel chair access washroom - handsink faucets have hands free faucets, sinks dispensing cold water.
      • Upper floor storage area - some boxed inventory stored on the floor.
      • Corrective Action(s): Repair / adjust washroom faucets to dispense warm water to allow for proper handwashing.
      • Reorganize inventory off the floor or provide additional shelving capacity to store product off the floor to allow for cleaning and pest monitoring.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plumbing fixture - rice clean-out is leaking onto floor and adjacent lower storage shelf.
      • Corrective Action(s): Repair / replace plumbing fixture to address leaks.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 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
    • 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
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of rice contaminated by plumbing back-up on lower storage shelving of kitchen prep counter.
      • Corrective Action(s): Rice discarded.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Plumbing cleanout port was not properly closed allowing waste water to spill onto adjacent lower shelf of prep counter and surrounding floor.
      • Corrective Action(s): Manager re-adjusted clean-out cover and sealed plumbing.
      • Shelving and floor surfaces were cleaned and sanitized during inspection.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris observed on floor collecting around wheels of kitchen upright coolers and on floor around legs of work counter adjacent to food prep sink.
      • Mouse droppings observed on floor in back corner of meeting room.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food prep sink has a plumbing leak discharging water onto the floor.
      • Corrective Action(s): Repair sink plumbing leak.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upper floor storage area - trace mouse droppings in corner of meeting room and along walls of storage hallway.
      • Corrective Action(s): Areas described are to be thoroughly cleaned to remove debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk bottles in front beverage cooler 8-11 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation:
      • Staff wash dishware by hand not following correct 4 step process for manual dishwashing.
      • Dishwasher turned off.
      • Air drying shelves - food inserts stored with visible food debris and stored in a manner preventing them to air dry
      • Corrective Action(s): 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 surface with warm water,
      • 3)immerse for 2 minutes in sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler - fresh vegetables and wraps stored next to raw meat product
      • Corrective Action(s): Raw meats are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front service counter area - storage shelves, floor corners food debris collecting.
      • Upper floor storage arear - trace mouse droppings in corner of meeting room and along walls of storage hallway.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Beverage cooler 8-11 C
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Meeting room - mouse droppings in 3 corners of room.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  22. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following areas: on the floor around surrounding wall perimeter of the meeting room, scattered along baseboards of both sides of storage corridor and in corners of staff changeroom.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature commercial dishwasher is currently offline and not operational.
      • Corrective Action(s): Commercial dishwasher is to be repaired or replaced to effectively clean and sanitize dishware and food utensils.
      • Until dishwasher operation is restored all food equipment, dishware and utensils must be manually 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 surface with warm water,
      • 3)immerse dishware for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build-up observed in the following locations: stairwell leading to 2nd floor storage area, under 4 compartment dishwashing sink, clean dishware shelving underneath green cutting board rack, and at the far back portions of undercounter storage shelves at the pick-up station.
      • Mouse droppings observed in the following locations: on floor along walls on both sides of storage corridor area, on floor around the perimeter of the meeting room and on floor in corners of the changeroom.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
  24. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations: Upper floor storage corridor - back corner and along walls, Dishwashing area - corners around mop sink grease trap and around pop syrup shelving / gas cylinders, and in seating area below pop dispenser station.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back corner of storage corridor - 2 pip openings identified to be pest proofed.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: change room floor/corners, dry storage room floor under shelving, dishwashing area (around grease traps, floor drains, gas cylinders), take out station (back portion of storage cabinets under work counter)
      • Corrective Action(s):
  27. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Main floor back exit door - door sweep has a large hole allowing entrance of pests - door sweep to be replaced.
      • Back corner of storage corridor - 2 pipe openings to be pest proofed to exclude pests.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: Corners/hard to reach areas of storage corridor, meeting room, change room, dry storage room, cutting board drying rack, dishwashing room (around grease traps, around gas cylinders) take out order station (floor/corners, back of all storage shelving and cabinets.
      • All areas affected by pest activity must be sanitized using dilute bleach after cleaning. (1 tsp bleach / 1 gallon water)
      • Corrective Action(s):
  28. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Staff changeroom and storage hallway - mouse droppings observed in corners.
      • Corrective Action(s): Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 3
  29. Routine Inspection

    0 infractions

  30. Follow-Up Inspection

    0 infractions

  31. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: This violation is pending from previous inspection on 18-Aug-2017. Dishwasher has not been repaired and therefore still not functional and not in use at the time of the inspection. All dishes are currently being washed manually in dishwashing sinks. Due to volume of dishes (inserts, knives, serving spoons, cutting boards, pots) which need to be washed and sanitized, dishwasher is needed to provide sufficient dishwashing capacity.
      • Corrective Action(s): Repair or replace dishwasher so that it is in good working order and capable of washing and sanitizing dishes. Correction date: Sept. 29/17
      • Violation Score: 9
  32. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was turned off/not in use at the time of the inspection. Manager and staff reported it is not working. All dishes are being manually washed. Large quantity of dirty dishes noted at the time of the inspection and dishes were full with dishes to be washed.
      • Corrective Action(s): Repair dishwasher so that it is in good working order. Dishwasher is needed to provide additional dishwashing capacity. Correction date: Aug. 25/17
      • Violation Score: 9

Nearby inspected facilities

Own this business? Add a badge to your website