INSPECTION REPORT Health Protection DNGG-BJGSRE

PREMISES NAME Whole Foods Market BNB 10494 - Store - Produce		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE December 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christopher Jones		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Staff cleaning/ hosing down storage racks adjacent to cold press juice machine while machine is in use. Reservoir where finished juice is stored is open (machine design). Corrective Action(s): - Immediately stop hosing/ spraying down equipment beside cold press juice machine. Contaminated water and/ or cleaning chemicals could potentially contaminate juice. Flood-like cleansing of larger equipment can only take place when juice machine is not in use. Food must be protected from contamination at all times. [Correction Date: Immediately] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Cleaning is required in the following areas; - Produce Prep Room - Grime accumulation on floors and walls (high traffic areas) - especially under, behind, and around 2-compartment prep sinks. - Grime accumulation under and around large ice machine and ice storage bins in back hallway Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: December 15, 2019] Violation Score: 3

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

Comments

Produce Area: - Tortillas/ Cheese/ Guacamole/ Salsa Open Display Cooler: 3 deg C - Cut Fruit/ Fruit Juice Open Display Cooler: 3 deg C - Cut Vegetables/ Bagged Produce/ Lettuce Open Display Cooler: 4 deg C - Whole Raw Vegetables Open Display Cooler: 4 deg C - Mushrooms/ Boxed Salads: 3 deg C - Berries/ Grapes Coffin Cooler Case: 2 deg C - Berries Coffin Cooler Case: 4 deg C - Grapes Coffin Cooler Case: 3 deg C - Pasta/ Prepped Meals/ Beverages: 4 deg - Produce Department Walk-In Cooler: 4 deg C Produce Department Prep Room ("Value Added Area"): - Ambient Temperature: 6-7 deg C - Handsink accessible and provided with liquid soap, papertowels, hot and cold water. - Proper manual warewashing procedures observed. 200 ppm Quats sanitizer used for sanitizing. - Cold press juicing machine in use at time of inspection. Cleaning and sanitizing procedures for cold press juice machine reviewed with staff. No concerns. Grocery Area: - Dairy Walk-In Cooler: 2 deg C - Eggs Open Display Cooler: 4 deg C - Vegan Butter/ Alternative Milk Coffin Cooler: 1 deg C - Kombucha Open Display Cooler: 4 deg C - Beverages Open Display Cooler: 4 deg C - Juice/ Smoothies Open Display Cooler: 4 deg C - Yogurt/ Condiments/ Tofu Display Cooler: 3 deg C - Daiya/ Tofurky/ Gardein Display Freezer: -14 deg C (products maintained in a frozen state) - Frozen Bread/ Vegetables/ Ice Cream Display Freezer: -18 deg C - Frozen Pasta/ Pizza/ Entrees Display Freezer: -19 deg C - Frozen Back Stock Walk-In Freezer: -18 deg C - General sanitation of premises appears satisfactory unless otherwise mentioned. - Premises has regular pest control service. - Follow all recommendations provided by your pest control service technician. - Ensure all areas of the premises (especially in back hallways, staging areas, etc.) are accessible for pest control service. - Report any new and/ or increased activity to your pest control company. **Ensure that pallets in back hallways and staging areas are rotated frequently so that areas can be properly cleaned and pest monitoring can take place.