INSPECTION REPORT Health Protection DNGG-BMBV8V

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 2, 2020	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink between salad prep area and prep sinks is blocked by garbage and organic bins and not accessible. Corrective Action(s): - Move garbage and organic bins from area in front of the handsink. [Correction Date: Immediately] - Handsinks must be accessible at all times and provided with liquid soap, papertowels, hot and cold water to facilitate handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Entire tong and handle stored in food inserts directly on food. - Opened packages of dry ingredients (rice, flour, rice flour, sugar) stored in open bags in corridor storage area (high traffic area between departments and garbage/ stock movement). Corrective Action(s): - Remove tongs immediately and replace with clean tongs. Ensure that the handles of tongs/ serving utensils do not directly touch food. - Store opened packages of dry ingredients in tight lid, rodent proof containers. [Correction Date: Immediately] - Food must be protected from contamination at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food and dirt debris noted in unused cooler drawers under Sandwich/ Panini Cold Holding Table. - Spilled food debris and dirt accumulation noted along floor/ wall edges in corridor storage area under and behind shelving. Corrective Action(s): - Thoroughly clean above noted areas. [Correction Date: March 9, 2020] - Maintain a high level of sanitation throughout premises to prevent potential pest attraction. Violation Score: 3

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

Comments

- Handsinks are supplied with liquid soap, papertowels, hot and cold water. - Temperature monitoring logs appear maintained for all areas unless otherwise mentioned. - Wiping cloths stored in 200 ppm Quats sanitizer present at each food preparation area. - Dishwashing Area: - High Temperature Sanitizing Dishwasher: 76.3 deg C at dish surface (min/ max thermometer). - Wash Temperature Unit Display Reading: 73 deg C - Final Rinse Temperature Unit Display Reading: 93 deg C - Washing and Sanitizing Procedures for large salad spinner reviewed with foodhandler at time of inspection. - General sanitation of premises appears satisfactory unless otherwise mentioned. - Regular pest control services provided. **Follow all recommendations provided by your pest control service technician. **Ensure that all areas are accessible for pest control service. Taqueria Area: - Burrito Line Coolers and Inserts: <4 deg C - 3 Door Prep Cooler: <1 deg C - Steam Table: 63-68 deg C - Alto Sham: 78 deg C - Hot Holding of Food Items on Grill: >60 deg C Deli/ Dosa/ Indian Food/ Pizza Area: - Signature Sandwich/ Panini Cold Holding Table: 4 deg C - Line Prep Coolers: ≤4 deg C - Salads/ Meat/ Wraps Display Case: <4 deg C - Dosa Prep Coolers: 2 deg C - Pizza Prep Coolers and Inserts: <4 deg C - Indian Meals Cold Holding Inserts and Drawers: <4 deg C - Indian Meals Hot Holding: 64-70 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: 66 deg C/ 68 deg C - Hot Holding Rotisserie Chicken: 70-85 deg C - Separate serving utensil available for each individual item. Dipper well in use for rice scoops. Main Kitchen: - Alto Sham Hot Holding Units: 78-87 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 **Cooling Temperature Records/ Logs are not consistently maintained. Foodhandlers unable to account for items being undergoing cooling process in walk-in cooler. Review procedures with staff. Follow all procedures as per Food Safety Plan.**