Mucho Burrito
145 - 1600 15th Avenue, Prince George, V2L 3X3 · Restaurant
3 inspections
- Complaint Inspection
2 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bag of onions in the storage area was stored in a crate but touching the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Operator moved the bag of onions and was placed on a crate that was at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Quats sanitizer concentration in the sanitizer buckets as well as the sanitizer compartment in the 3-compartment sink was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizing solutions must be strong enough (atleast 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
- Corrective Action: Operator immediately prepared a fresh solution which was measured to be at 200 ppm and sanitizer buckets were refilled with the fresh solution.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Hot holding unit was observed at 50°C, stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Operator increased the temperature settings during the inspection.
- Corrective Action: Hot holding units must maintain a temperature of 60°C or more at all times, monitor and adjust the temperatures, and have serviced as required. Ensure to maintain regular updated temperature logs on the facility.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Hand washing unit was missing paper towel at the time of the inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and are fully equipped with soap and paper towel in dispensers and hot and cold running water to facilitate proper hand washing.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
0 infractions