INSPECTION REPORT Health Protection DNGG-CP9W2Z

PREMISES NAME Kikka At Whole Foods Burnaby		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE February 21, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Aaron Ashlim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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

- Handsink is accessible and supplied with liquid soap, papertowels, hot and cold water. - Refrigeration Units are operating at acceptable temperatures (≤4C): - Sushi Display Cooler: 2C - Sushi Prep Cooler and Inserts: <1C/ <3C - Walk-In Cooler (shared with Prepared Foods Dept): 1C - Freezers are maintaining product in a frozen state: - Single Door Upright Freezer: -14C - Walk-In Freezer (shared with Bakery Dept and Prepared Foods Dept): -16C - No rice hot holding at time of inspection. - Food storage practices appear satisfactory. Storage is organized and food is protected from contamination. - Sushi rice pH measured at 4.0 with pH test paper. Food handler able to demonstrate how to test sushi rice pH. Food handler also demonstrated knowledge of pH critical limit. - 200 ppm QUATS sanitizer available for sanitizing food contact surfaces. - General sanitation of premises appear satisfactory. - No pest activity noted at time of inspection. Continue to monitor area for pest activity, report new and/ or increased activity to your pest control company. - Food handlers wear hairnets per store policy, uniforms appear clean. - FOODSAFE requirements in compliance at time of inspection. **Reviewed with Associate Store Team Leader to review team members' FOODSAFE certificates - ensure that certificates are not expired. Advise team members to take refresher course before certificates expire. (Visit www.foodsafe.ca for a list of courses). Note: Equipment and utensils are washed and sanitized in dishwashing room (shared with Prepared Foods Dept).