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Chipotle Mexican Grill - Fleetwood #4482

1 - 9082 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chipotle Mexican Grill - Fleetwood #4482 has been inspected 14 times by Fraser Health Authority since November 10, 2023. The most recent inspection, on October 6, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 6 times across 5 separate inspections, most recently on September 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on July 5, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured from the dispenser at the 3-compartment sink. Sanitizer stock bottle was running low. Two sanitizer pails had less than 200 ppm QUATS sanitizer inside them.
      • Corrective Action(s): Manager connected the QUATS sanitizer dispensing line to a new sanitizer stock bottle. Staff re-stocked 200 ppm QUATS sanitizer in the sanitizer pails. QUATS test strips were available. Manager informed they change the QUATS sanitizer on an hourly basis in the sanitizer pails. Continue to monitor and maintain the QUATS sanitizer at 200 ppm in the sanitizer pails to effectively sanitize food contact surfaces.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not in good working order, and a part for it is still on order according to the Services Manager.
      • Corrective Action(s): Preparation utensils are being manually washed, rinsed, sanitized, and air dried, and only single-service utensils are provided at the facility. Repair/re-service dishwasher so that it is in good working order and achieves the sanitizing standard (i.e. final rinse chlorine sanitizer residual of at least 50 ppm at the utensil level); Correct within 2 weeks and contact the Environmental Health Officer for a follow up inspection.
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not in good working order, and a part for it is on order according to the Services Manager. This part is expected to arrive within approximately 1.5 weeks according to the Services Manager.
      • Corrective Action(s): Preparation utensils are being manually washed, rinsed, sanitized, and air dried, and only single-service utensils are provided at the facility. Repair/re-service dishwasher so that it is in good working order and achieves the sanitizing standard (i.e. final rinse chlorine sanitizer residual of at least 50 ppm at the utensil level); Correct within 2 weeks.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Manager informed that the low temperature dishwasher is not in good working order and they have placed a ticket five days ago to have it re-serviced, and are awaiting to hear back from the technician.
      • Corrective Action(s): Preparation utensils are manually washed, rinsed, sanitized, and air dried, and only single-service utensils are provided at the facility. Sanitation procedures include manually washing, rinsing, sanitizing preparation utensils, and then placing them through the dishwasher according to the Services Manager. Repair/re-service dishwasher so that it is in good working order and achieves the sanitizing standard (i.e. final rinse chlorine sanitizer residual of at least 50 ppm at the utensil level); Correct within 1 week. Contact the Environmental Health Officer for a follow up inspection.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of oil was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Spray bottle was labelled at the time of inspection. Check spray bottles daily and relabel as needed.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of sunflower oil was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals and foods. Bottle was labelled at the time of inspection.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • handwashing sink by the ice machine in the back area did not have liquid soap.
      • Corrective Action:
      • Handwashing stations must be adequately stocked with hot and cold running water, liquid soap and paper towels for proper hand hygiene to prevent potential transmission of diseases by foodhandlers. Liquid soap was immediately provided by the operator.
      • Corrective Action(s):
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse cycle.
      • Corrective Action(s): Service the dishwasher and ensure it can provide a minimum of 50ppm chlorine on the dish surface during the final rinse cycles to allow for proper sanitizing of dishware, equipment, and utensils. While dishwasher is being serviced, use the 3-compartment sink to manually warewash. Quats sanitizer was dispensing at 200ppm. Dishwasher test results should be recorded as part of the sanitation plan.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final cycle.
      • 2) When prep sink is run, handwash stations have very low water pressure.
      • Corrective Action(s): 1) Service the chemical dishwasher and ensure it can supply a minimum of 50ppm chlorine on the dish surface during the final rinse cycle.
      • 2) Contact a technician to determine the cause of the low water pressure. Ensure there is adequate water pressure in the facility to use the plumbing fixtures.
      • Violation Score: 15
  14. Routine Inspection

    0 infractions

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