INSPECTION REPORT Health Protection JCRH-B9ZQMX

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 March 6, 2019	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Christopher Jones		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] 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

- General sanitation of area and equipment satisfactory. *Some attention needed in hard to reach areas of the floor (corners, around legs of equipment, and coving) as there appears to be some discolouration/film noted. - Handwashing sinks equipped with hot and cold water, liquid soap and paper towel. - Food contact surfaces and utensils are cleaned/sanitized every 4 hours (or more frequently). - Quats sanitizer solution present in warewashing sink and in spray bottle measured 200ppm. - Coolers operating at acceptable temperatures (4C or colder): - Display cooler (raw) 0-1C - Display cooler (ready to eat) 2C - Open reach in cooler 4C - Walk-in cooler 1C - Temperature monitoring records up to date - Walk-in freezer (shared with meat dept) -18C - Reach in display unit -16C - Shellfish tags present. Reviewed procedures/practices with staff on duty. Batches are not mix. Tag is kept with active batch. Once batch has finished/sold, tag is transferred to binder. Date product from batch is initially offered for sale and date last item is sold is documented with tag attached beside. - Observed proper thawing practices (under cold running water) by staff at time of inspection