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Mucho Burrito

103-1612 Powick Rd Kelowna BC V1X 7G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mucho Burrito has been inspected 4 times by Interior Health Authority since August 19, 2021. The most recent inspection, on November 29, 2024, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 5 times across 3 separate inspections, most recently on November 29, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 4 times across 3 separate inspections, most recently on September 25, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 4 times across 2 separate inspections, most recently on September 25, 2023. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on September 25, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): This is a re-occurring issue observed in previous inspections where meats are thawed improperly. During time of inspection, meat was being thawed in hot water - 40 degree Celsius when probed. This is the temperature that bacteria tends to rapidly grow. Ensure that meats are thawed in either running cold water or in the walk in cooler the day before.
  2. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk-in cooler temperature in the beginning of the inspection was 9.4C -- Towards the end of the inspection, the cooler's temperature was measured at 5C. Freezer was at -18C during the inspection Front stand cooler was at 4C during the inspection Front hot holding was at 63C during the inspection Front cooler under the grill was 2.3C during the inspection The staff has not monitored the coolers/freezer's temperature since August 30th, as recorded on their monitoring sheet.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed that the staff were not washing their hands before donning on gloves. The staff were also seen working the cash register, then handling food afterwards.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): A box of lettuce was stored next to a container of raw chicken. RTE foods must not be stored next to raw meat.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer solution in the 3 compartment sink was measured at above 400 ppm concentration. 2) The sanitizer bucket at the front food prep area was dirty since they did not change the solution from the day before
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Marinated pork was being thawed by submerging it in warm water in the food prep sink. The operator was informed that when the raw meat defrosts and becomes warmer than 4C, bacteria that may have been present in the raw meat before freezing can begin to multiply as temperature rises.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A panini press that was soiled with food debris was found with clean inserts and other equipment The food cart was also visibly soiled with old food debris
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing stations were fully stocked. The front handwashing station had a soap dispenser that was not properly fixed into the wall and was beside the tap instead.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not on site during the inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not on site during the inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator could not provide/show a valid FOODSAFE certificate
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Hot held potentially hazardous foods (PHFs) measured at 45C. Staff noted PHFs are reheated in an oven, before placed into the hot holding unit. Staff could not confirm if internal temperatures or hot holding unit temperatures were verified that day, and temperature logs were incomplete. Corrective actions were taken by staff immediately.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1) PHFs must be reheated to 74C before being hot held at 60C or below. Staff must check internal temperature of reheated foods to confirm temperature requirements are met. Corrective actions were taken.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Ready to eat (RTE) salad stored next to container of raw meat. RTE foods must be stored away from, or on top of, raw proteins to avoid cross contamination. Corrective actions were taken.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Facility did not have sanitizer solution at time of inspection. Operator was able to obtain quats sanitizer and create 200 ppm sanitizing solution. If the facility is unable to obtain quats sanitizer again, the operator was recommended to obtain chlorine bleach, and create a chlorine solution of 100-200 ppm, using chlorine test strips to confirm concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) There is debris underneath the dry storage shelving racks, and behind the food prep table in the back area. Cardboard is stored on the ground, which may prevent adequate cleaning and sanitation. The premise must be maintained in a clean and sanitary manner. Cardboard and other garbage must be disposed of in a timely manner. 2) Equipment not relating to the food operations are to be removed off the premise. If equipment is to be used for the food operations, they must be stored off the floor, in a clean and sanitary manner. 3) Food, including buckets of chips, must be stored off the floor. Food that is not used immediately must be covered to prevent contaminants from falling in.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Raw wood shelving in the walk-in cooler must be painted or sealed.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Handwashing stations must be designated for handwashing only, and not for food preparation, including thawing. Use the food preparation sink for any food handling; sanitize the food preparation sink between RTE foods and raw proteins.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 1) Missing decal for permit to operate. A new decal will be mailed out, and must be posted on the permit to operate.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs are not up to date. Begin monitoring all cold and hot holding units to ensure potentially hazardous foods are maintained at <4C or >60C, respectively.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station at front area across the line cooler was not fully stocked during time of inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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