INSPECTION REPORT Health Protection SSZO-CSQUHP

PREMISES NAME Whole Foods Market BNB 10494 - Bakery		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE June 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christopher Jones		NEXT INSPECTION DATE 10 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff explained large mixer at bakery production area is washed and sanitized in dishwashing room. Having said that, it is indicated once the mixer is sanitized a clean cloth towel is used to wipe away sanitizer. Corrective Action(s): Do not wipe away sanitizer immediately as sanitizer needs the contact time to sanitize the equipment properly. Let equipment air dry to achieve the appropriate contact time. 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

Walk-in cooler (decorator cooler): 2.4oC Undercounter 3-door cooler (cake cooler): -0.2oC Cake display cooler: 2.8oC Small display cooler (carrot cake): 3.4oC Open display cooler (prepackaged products): 0.4oC Walk-in freezer: -14.8oC Chest freezer (macarons and croissants): -18.1oC Warm cooler: 45oC (for non potentially hazardous pastries) Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in sanitizer buckets are observed and at least 200ppm is detected Foods are stored in an organized manner (all covered, stored above ground) Self serve muffins and cookies have disposable papers as tongs for customers to use