INSPECTION REPORT Health Protection DNGG-BJBVNJ

PREMISES NAME Kikka At Whole Foods Burnaby		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE November 27, 2019	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 (≤4 deg C): - Sushi Prep Cooler/ Inserts: <1 deg C/ <3 deg C - Sushi Display Cooler: 3 deg C - Walk-In Cooler (shared with Prepared Foods Dept): <4 deg C - Freezers are maintaining product in a frozen state: - Single Door Upright Freezer: -20 deg C - Walk-In Freezer (shared with Bakery Department and Prepared Foods Dept): -18 deg C - Food storage practices appear satisfactory. Storage is organized and food is protected from contamination. - Temperature monitoring records appear regularly maintained. - Foodhandlers able to demonstrate pH testing of sushi rice. Sushi rice pH measured 4.0 (Critical Limit: pH 4.2) at time of inspection. Records maintained for pH testing. - Wiping cloths stored in 200 ppm Quats sanitizer. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection. Note: Equipment and utensils are washed and sanitized in dishwashing room (shared with Prepared Foods Dept).