INSPECTION REPORT Health Protection DNGG-AS8PVG

PREMISES NAME Whole Foods Market BNB 10494 - Specialty		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE October 16, 2017	TIME SPENT 0.5 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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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. - Cheese Display Cooler: 4 deg C - Cheese Upright Cooler: 4 deg C - Olives/ Pickles Self-Serve: <4 deg C - Cheese/ Fresh Pasta Open Display Cooler: 3 deg C - Walk-In Cooler: 2 deg C - Food storage practices appear satisfactory - food is protected from contamination. - 200 ppm Quats sanitizer in spray bottles available for sanitizing food contact surfaces. - High Temperature Sanitizing Dishwasher: 71.8 deg C at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - Knives, cutting boards, and equipment appear maintained in a sanitary condition. - General sanitation of premises appears satisfactory. - No pest activity noted. Regular pest control services provided by Steritech. Follow all recommendations provided by your pest control company. **Review cleaning and sanitizing procedures with all staff. Vinegar & water mix is intended to wipe cheese rinds before cutting cheese wheels/ blocks. Some staff were using vinegar & water mix to "sanitize" surfaces. 200 ppm Quats sanitizer must be used for sanitizing surfaces.