INSPECTION REPORT Health Protection DSEA-AEQVQ2

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 October 14, 2016	TIME SPENT 2 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 = 10

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Staff member observed to drop cut potatoes, proceed to rinse them in water, and place them back in food prep container with other cut potatoes. Corrective Action(s): All cut potatoes discarded. ALWAYS discard all foods that have been contaminated (fallen on the ground). Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Some staff members found to be changing gloves after being contaminated or between tasks without washing hands Corrective Action(s): Ensure that hands are always washed with liquid soap and warm water, and dried with paper towels every time gloves are changed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All handsinks fully stocked with liquid soap, paper towels, and hot/cold running water Indian food area: Prep cooler (4C), undercounter cooler (2C), and cooler #3 (4C). Alto Sham butter chicken 69 C. Hot holding: fish curry (64C), and vegetable curry (67C). Quat bucket ~ 200 ppm QUATS Deli area: All coolers < = 4C. Quat bucket ~ 200 ppm QUATS Sandwich coolers < = 4C. Burrito prep cooler insert level: guacomole 3C (internal temperature), undercompartment 4 C. Burrito hot holding: quinoa 70 C. Pizza prep cooler (3C) Pizza are turning over ~ hour (maximum), however temperature or production/discard logs are not maintained. Please reflect this on your temperature log. All back kitchen prep cooler units < = 4C. Alto sham: chicken thighs 82C. Floor level: Hot holding: balsamic mushrooms 61 C, rotisserie chicken case 63C, soup wells 64-77C. Cold holding artichoke hearts 4 C, various salads < 4C, Prepackaged fridge 4C. Raw chicken prep room: Ambient air temperature 4C. Cold packing room: Ambient air temperature 2C. Quat bucket ~ 200 ppm QUAT Walk in cooler (shared with sushi) 4C. Walk in freezer (shared with bakery) - 18C. Dishpit: High temperature dishwasher 72.1C plate surface. Three compartment sink set up --> ~ 200 ppm QUAT Dry Storage: No sign of pests noted. Monthly service by Ecolab.