INSPECTION REPORT Health Protection JCRH-BAGQPD

PREMISES NAME Whole Foods Market BNB 10494 - Prepared Foods		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE March 21, 2019	TIME SPENT 1.25 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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods stored in cooler in Taqueria area were >4C. Crema was 8.9C, cooked yams 9C. Temperature monitoring for cooler had not been completed this morning. Corrective Action(s): - Team Leader discarded potentially hazardous items once notified of temperature of products. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease accumulation noted on floor between flat top and deep fryers and under deep fryers in Taqueria area Corrective Action(s): - Throughly clean floor to remove all grease. Increase frequency of cleaning so that build-up/accumulation does not occur. [Correction date: 30-March-2019] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Undercounter cooler in Taqueria area adjacent to cooking line was not maintaining a temperature of 4C or colder. Air temperature inside unit was 8.9C. - Water noted on interior of burrito prep cooler #2 (Temperature was okay) Corrective Action(s): - Repair/adjust cooler and do not use for storing potentially hazardous foods until it is capable of maintaining a temperature of 4C or colder. - Repair burrito cooler #2 so that water is no longer leaking in unit [Correction date: 30-March-2019] Violation Score: 3

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

Comments

- General sanitation of service areas was satisfactory - Handsinks at all stations were supplied with hot and cold running water, liquid soap and paper towel - Quats sanitizer present at each station and concentration of solution in all buckets checked measured 200ppm. - No signs of pest activity noted at time of the inspection - Walk-in cooler 2C Self Service Area: - Cold holding of potentially hazardous foods maintained at acceptable temperatures (4C or colder) - Hot holding of potentially hazardous foods maintained at acceptable temperatures (60C or colder) - Oatmeal 67C - Soup in soup wells - Temperatures are checked every 3 hours - Service utensils are replaced every 3 hours - Area maintained in sanitary condition - Product levels were acceptable; kept below heating/cooling levels of unit so temperature control of food is maintained. - Pre-pack open display cooler 3C Taqueria: - Burrito line coolers 3C, 4C - Food in steam table and alto sham >60C Dosa/Pizza/Deli Area: - All prep coolers and display cooler 4C or colder - Procedures in place to ensure meat/cheese slicers are cleaned and sanitized every 4 hours (1030hrs, 1430hrs, 1830hrs) - Time tracking procedures in place for pizza. Pizza not yet on display at time of inspection Preparation Areas: - Pre-pack salad prep room at 4C - Raw meat prep room at 4C - Autoshams holding food at >60C Dishwashing Area: - High temperature dishwasher operational and met sanitizing temperature required. Final rinse was 76.9C at dish surface. Temperature is checked by staff with min/max thermometer in the morning prior to use and the external gauge is used to check the temperature throughout the day. Records were up to date - Quats sanitizer in 3 compartment sink was 200ppm