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Chipotle Mexican Grill #3736

F104 - 15775 Croydon Dr, Surrey · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of steak on the hot holding unit was measured with internal temperature of 54C. Staff stated the steak was cooked 15 minutes ago.
      • Corrective Action(s): Reheated the aforementioned steak to 74C then hot hold at 60C or above. All hot potentially hazardous food must be properly hot held.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed on the floor around the service line.
      • Corrective Action(s): Clean up the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff stated the low temperature dishwasher was not working properly and could not be turned on. Manual diswashing was being used at the time and service ticket was submitted.
      • Corrective Action(s): Service / fix the dishwasher to ensure 50-200 ppm bleach sanitizer is dispensed at plate level. Correct by: May 28, 2025.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust and food debris observed under the cook line and back storage area.
      • Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: Feb 19, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • An insert of beef stake in hot-holding measured 52C with probe thermometer. Stake prepared less than 1 hour prior to inspection.
      • Corrective Action:
      • Hot potentially hazardous foods must be kept at 60C or more to prevent growth of pathogens or production of toxins that can potentially cause illness.
      • Staff reheated stake to minimum 74C and transferred to hot-holding.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. QUAT's sanitizer in pails with wiping cloth at 100ppm
      • 2. Chemical dishwasher chlorine at 10ppm on plate surface during consecutive rinse cycles.
      • 3. Debris on previously washed and sanitized knives on magnetic strip.
      • Corrective Action:
      • 1. QUATs sanitizer must be at 200pm to affectively sanitize surfaces. Staff discarded the sanitizing solution and replaced with new solution of QUATs at 200ppm.
      • 2. Mechanical dishwasher must dispense chlorine at minimum of 50ppm to effectively sanitize utensils. Operator to fix dishwasher to ensure minimum 50ppm chlorine on plate surface during final rinse. Until dishwasher is fixed, the 3-compartment sink should be used for sanitizing utensils. All previously washed and sanitized utensils using the dishwasher are to be sanitized in the 3-compartment sink.
      • 3. Debris can contaminate food when the knives are used again. Staff rewashed and sanitized the knives.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation:
      • Chemical dishwasher chlorine on plate surface at 10ppm during final rinse.
      • Corrective Action:
      • Mechanical dishwasher must dispense chlorine at minimum 50 ppm on plate surface during final rinse.
      • Operator to fix dishwasher to ensure minimum 50ppm chlorine available on plate surface during final rinse.
      • Date to be corrected by: 2024/08/19
      • Corrective Action(s):
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooke rice in under the counter hot holding unit was measured with an internal temperature of 58C. At least 60C is required to properly hot hold potentially hazardous food.
      • Corrective Action(s): Reheat the cooked to to 74C and increase the temperature for the hot holding unit. Ensure hot potentially hazardous food is maintained at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was not able to dispense 50-200 ppm chlorine sanitizer consistently. 10 ppm chlorine were measured for four runs and one run had 50 ppm.
      • Corrective Action(s): Set up manual dishwashing at the 3 compartment sink. Dishwasher may be used for wash and rinse only. Clean and sanitize plates and utensils on site.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher unable to dispense 50-200 ppm chlorine sanitizer consistently.
      • Corrective Action(s): Service / fix the low temperature dishwasher to ensure it can dispense 50-200 ppm chlorine sanitizer at plate level consistently. Correct by: March 15, 2024.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a sanitizer pail next to the beverage display cooler measuring at less than 100ppm QUATs (required range of 200 - 400 ppm).
      • Health Rationale:
      • Food contact surfaces not sanitized at the correct concentration increase the risk of pathogen survival, which may lead to potential foodborne illness.
      • Corrective Action:
      • Staff replaced sanitizer pail at the time of inspection. Concentration was verified at 200ppm QUATs. Ensure food contact are adequately cleaned and sanitized. Replace sanitizer solution more frequently if needed.
      • Corrective Action(s):
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher measured at 0 ppm chlorine concentration with test strip during time of inspection. Chlorine test strips are available on site. Sanitation log is maintained however, the last few checks from the last week have showed 0 ppm chlorine concentration on the test strip. Chlorine solution stock bottle was replaced during time of inspection and the dishwasher later measured at 100 ppm chlorine concentration with test strip.
      • Corrective Action(s): Ensure all staff is trained to check the dishwasher to measure at 50-100 ppm chlorine concentration with the test strip. In the future, contact repair company immediately and use the 3-compartment sink to sanitize all food contact surfaces, equipment and utensils until the dishwasher is functioning. Failure to keep accurate sanitation records for verification by the health inspector may result in progressive enforcement action in future.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked steak in hot-holding unit behind main service line probed at 42'C during time of inspection. Staff stated that the steak was made less than 2 hours ago. Staff voluntarily discarded the steak during inspection.
      • Corrective Action(s): Hot-holding units used to hold potentially hazardous foods must be measured at 60'C prior to storing the food inside the unit. Temperature of the unit must be checked frequently (as per approved food safety plan) to ensure the unit is able to store potentially hazardous foods at 60'C at all times. If the unit is not functioning, use a hot-holding unit which is able to maintain the required temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. [REPEAT VIOLATION] QUATS sanitizer measured at 100 ppm QUATS concentration with test strips. Wiping cloths and buckets observed with organic matter and food debris. Staff observed wiping heavily soiled counters with QUATS solution but not wiping with soap and water prior to sanitizing. Staff replaced all sanitizer pails during time of inspection.
      • 2. Chemical dishwasher measured at 0 ppm chlorine concentration with test strip during time of inspection. Staff was able to repair the dishwasher during time of inspection and the dishwasher later measured at 100 ppm chlorine concentration
      • Corrective Action(s):
      • 1. Food contact surfaces, equipment and utensils must first be washed with soap and water to remove organic debris, then sanitized using QUATS 200 ppm concentration to ensure surfaces are effectively sanitized to remove potential pathogens.
      • 2. Chemical dishwashers must be measured at 50-100 ppm chlorine residual with test strip to ensure dishware is effectively sanitize after each wash. Monitor and record dishwasher chlorine residual with available test strips at least daily (or as per approved sanitation plan).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Romaine lettuse observed stored in the walk-in cooler on top of a card board box. Staff placed the lettuse into a shallow stainless steel container during inspection.
      • Corrective Action(s): All foods must be stored covered and in food safe containers to prevent potential contamination.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed wiping food contact surfaces with QUATS sanitizer solution wiping cloth without first cleaning the surface with soap and water to remove food debris. Solution measured at 50 ppm QUATS concentration with test strip. Solution was changed during time of inspection to measured at 200 ppm QUATS concentration.
      • Corrective Action(s): Ensure all food contact surfaces are first cleaned with paper towel or a wiping cloth soaked in soap and water to remove food debris prior to being sanitized with QUATS soltuion. Removing food debris prior to sanitizing will ensure all potential pathogens are removed from the surface during the sanitizing step and will prevent sanitizer strength dissipation. Ensure sanitizer pails are changed more frequently (as per approved sanitation plan) and test strips are used to measure and monitor sanitizer at 200 ppm QUATS concentration.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no detectable sanitizer residual at the utensil surface. Note: Maximum temperature measured at 54 degrees C. Sanitizer jug observed to be empty.
      • Corrective Action(s): Sanitizer jug replaced; however, chemical feed lines for sanitizer jug and detergent jug appeared to be swapped based on 1. no sanitizer residual on utensils, even after chemical feed line was swapped, and 2. different colours used for feed lines. Sanitizer and detergent jugs were connected to appropriate chemical feed lines and lines were cleared/primed. A sanitizer residual of 100 ppm chlorine was detected at the utensil surface, as tested over multiple cycles. Sanitizer testing procedures were reviewed.
      • Ensure that all equipment, utensils, and food contact surfaces are properly washed, rinsed and sanitized to kill or inactivate potential pathogens that may remain on surfaces. Recommendation: Label chemical feed lines appropriately near jug insertion points to prevent accidental mix up.
      • Violation Score: 15