INSPECTION REPORT Health Protection DNGG-AVBV32

PREMISES NAME Whole Foods Market BNB 10494 - Bakery		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE January 24, 2018	TIME SPENT 0.58 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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dust accumulation noted on and around ceiling ventilation vents and tiles in production area. Corrective Action(s): - Clean the above noted areas. [Correction Date: February 1, 2018] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Enamel on cake decorating stands are starting to chip off. Corrective Action(s): - Repair and/ or replace cake decorating stands to prevent potential physical food contamination from enamel chips. [Correction Date: February 1, 2018] Violation Score: 3

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

Comments

- Handsinks Supplied with liquid soap, papertowels, hot and cold water. - Display Cold Holding Case: 2 deg C - "Sweet Savoury Treats" Cold Holding Display: 3 deg C - Packaged Goods Cold Holding Display: 4 deg C - Undercounter Prep Coolers: 4 deg C - Bakery Dept Walk-In Cooler: 4 deg C - Bakery Dept Walk-In Freezer: -15 deg C *Maintain unit at or below -18 deg C) - Walk-In Cooler (shared with Sushi Dept & Prepared Foods Dept): 4 deg C - Walk-In Freezer (shared with Sushi Dept & Prepared Foods Dept): -18 deg C - Walk-In Freezer (shared with Grocery Dept): -18 deg C - Daily temperature monitoring logs appear maintained and up-to-date. - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. Bakery items stored in shared walk-in cooler or walk-in freezer units are stored on designated labelled shelving units/ areas. - Wiping cloths stored in 200 ppm Quats sanitizer. - 3-Compartment Sink Set-Up - 200 ppm Quats used for sanitizing. - High Temperature Sanitizing Dishwasher: 72.6 deg at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - General sanitation of premises appears satisfactory unless otherwise mentioned. - Regularly pest control services provided by Steritech. Report any new and/ or increased pest activity to your pest control service technician. - Regular bakery staff aprons/ uniforms appear clean. Hair protection (hats) is worn. **Ensure that outside visitors/ other staff who enter the bakery area follow the same hygiene procedures - e.g. wear hairnets/ hair protection/ tie long hair back.