INSPECTION REPORT Health Protection KLIU-CGPUL6

PREMISES NAME Whole Foods Market BNB 10494 - Prepared Foods		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE July 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christopher Jones		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine > All handsinks supplied with hot+cold water, liquid soap and papertowels. > Sanitizer buckets throughout the food preparation areas contained 200ppm QUATS solution. Wiping clothes were stored inside. > High temperature dishwasher achieved final rinse temperature of 73.1C at the plate. > General sanitation is satisfactory. > No signs of pests at time of inspection. Pest control services are provided every 2 weeks. > Temperature logs are maintained, recorded every 3 hours. Taqueria Area: > Burrito Line Coolers and Inserts: 3C > 3 Door Prep Cooler: 1C > Steam Table: >60C **Please ensure inserts are fully covered once lunch rush is over. > Alto Sham (warmer): 74C > Vent hood appeared in sanitary condition. Deli/ Dosa/ Indian Food/ Pizza Area: > Display case: 1C > Pizza prep cooler: 2C > Sandwich prep cooler: 3C > Deli prep cooler: 1C > Pizza room temperature holding: time and temperature tracking in place. Leftovers after 2 hours are discarded. > Meat and cheese slicer cleaned and sanitized every 4 hours. Self Service Area: > Salad bar: 4C > Cold table: 2C > Hot table (soups): >60C > Hot table (steam tables): >60C > Rotisserie chicken: 76C > Rice cookers empty at time of inspection. > Scoops and utensils stored in a way that prevents contamination of food. > Display retail coolers: 3C Main Kitchen: > Alto Sham Hot Holding Units: >60C > Line prep coolers: <4C > Walk-In Cooler: 3C > Walk-In Freezer: -19C > Traulsen Blast Chiller: 0C > Raw Meat Prep Room: 4C > Cold Prep Room: 4C > Vent hood appeared in sanitary condition. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.