INSPECTION REPORT Health Protection DNGG-AS8P3W

PREMISES NAME Whole Foods Market BNB 10494 - Seafood Dept.		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE October 16, 2017	TIME SPENT 0.75 hours
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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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

- Handsinks supplied with liquid soap, papertowels, hot and cold water. - Smoked Seafood Open Display Cooler: 1 deg C - Frozen Seafood Display Reach-In: -18 deg C - Sashimi Chest Freezer: -35 deg C - Seafood Coffin Freezer: -18 deg C - Fresh Seafood Display Cooler: <1 deg C - Ready-to-Eat Seafood Display Cooler: 2 deg C - Seafood Dept Walk-In Cooler: 2 deg C - Seafood Dept Walk-In Freezer (shared with Meat Dept): -18 deg C - Food storage practices appear satisfactory - ready-to-eat foods are stored in a separate cooler display case from raw foods. - Quats sanitizer available in spray bottles for sanitizing food contact surfaces. - Proper manual dishwashing practices observed. 200 ppm Quats sanitizer used for sanitizing equipment. Quats test strips available to verify sanitizer concentration. - General sanitation of premises appears satisfactory. *Ensure that shellfish tags and invoices are kept for a minimum of 3 months (BC Centre for Disease Control). Additional information regarding the sale and handling of fresh fish and shellfish can be found at www.bccdc.ca