INSPECTION REPORT Health Protection DNGG-BJGS7B

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 December 2, 2019	TIME SPENT 0.75 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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime/ dirt debris accumulation noted in the following areas: - Under smoker/ cooking equipment - On backsplash behind 3-compartment sink - On drying rack above 3-compartment sink Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. [Correction Date: December 15, 2019] Violation Score: 3

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

Comments

- Handsinks are accessible and supplied with liquid soap, papertowels, hot and cold water. - Proper handwashing practices and glove use by foodhandler noted at time of inspection. - Refrigeration Units are operating at acceptable temperatures (≤4 deg C): - Walk-In Cooler: 2 deg C - Display Cooler (Raw): <1 deg C - Display Cooler (Ready-to-Eat): 2 deg C - Open Display Cooler (Smoked Seafood): 1 deg C - Freezers are maintaining product in a frozen state: - Walk-In Freezer (shared with Meat Dept): -18 deg C - Retail Coffin Freezer: -14 deg C - Retail Display Freezer: -18 deg C - Temperature monitoring logs appear maintained and up-to-date. - Cook and cooling time/ temperature logs appear maintained. Foodhandler able to describe proper cooking and cooling procedures. - Food storage practices appear satisfactory - food is protected from contamination. - Proper thawing practices observed at time of inspection. Products thawing under cold running water. - Shellfish Tags and recording keeping procedures reviewed with staff. Shellfish Tags are kept for minimum 90 days. Staff on duty demonstrated how tags are kept with active batch. Tags for finished/ sold batches are kept in a binder. Information recorded on each batch: Date Received, Date Displayed, Date Sold Out. Batches are displayed individually and are not mixed. - 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 (unless otherwise mentioned).