INSPECTION REPORT Health Protection DNGG-BJGTD3

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 November 27, 2019	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 = 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: - Grease/ food debris/ grime accumulation noted in the following areas: - Taqueria Area - under and behind grill. - Main Kitchen - under, behind, between all cooking equipment. Corrective Action(s): - Thoroughly clean the 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

- All handsinks are accessible, supplied with liquid soap, papertowels, hot and cold water. - Temperature monitoring logs appear maintained for all areas unless otherwise mentioned. - 200 ppm Quats sanitizer present at each area. - Dishwashing Area: - High Temperature Sanitizing Dishwasher: 76 deg C at dish surface (min/ max thermometer). - Wash Temperature Unit Display Reading: 75 deg C - Final Rinse Temperature Unit Display Reading: 94 deg C - Dishwashing procedures reviewed with dishwasher staff member. - 200 ppm Quats sanitizer available from dispenser. Quats test strips available to verify sanitizer concentration. - 3-Compartment sink set-up. 200 ppm Quats sanitizer used for sanitizing equipment. - General sanitation of premises appears satisfactory (unless otherwise mentioned). - No pest activity noted at time of inspection. Taqueria Area: - Burrito Line Coolers and Inserts: <4 deg C - 3 Door Prep Cooler: 1 deg C - Steam Table: 60-65 deg C - Alto Sham: 83 deg C Deli/ Dosa/ Indian Food/ Pizza Area: - Signature Sandwich/ Panini Cold Holding Table: <2 deg C - Line Prep Coolers: ≤4 deg C - Salads/ Meat/ Wraps Display Case: <4 deg C - Dosa Prep Coolers: <4 deg C - Pizza Prep Coolers and Inserts: ≤4 deg C - Indian Meals Cold Holding Inserts and Drawers: <4 deg C - Indian Meals Hot Holding: >60 deg C - Pizza (Room Temperature Holding): time and temperature tracking in place, records maintained. Self Service Area: - Cold Holding: ≤4 deg C - Hot Holding (Steam Tables, Soup Urns): >60 deg C - Hot Holding White Rice/ Brown Rice: 65 deg C/ 61 deg C - Hot Holding Rotisserie Chicken: 61-63 deg C - Separate serving utensil available for each individual item. Main Kitchen: - Hot Holding Units: >60 deg C - Coolers: ≤4 deg C - Walk-In Cooler: 4 deg C - Walk-In Freezer: -18 deg C - Traulsen Blast Chiller: <4 deg C - Raw Meat Prep Room: 4 deg C - Cold Prep Room: 4 deg C **Ensure that temperature logs are properly maintained and filled out as per the Food Safety Plan. Cooling logs - record final cool temperature if temperature was not ≤4 deg C at 2 hour time mark. Review procedures with staff.**