INSPECTION REPORT Health Protection JCRH-AWTNQ6

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 13, 2018	TIME SPENT 1.5 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] 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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Debris/build up noted in both prep sinks (protein and vegetable). Although sinks are sanitized prior to use, surface must be free of food debris/build up, for sanitizer to be effective. Corrective Action(s): Scrub/wash sinks to remove build up, rinse and sanitize prior to using. Ensure sinks are being thoroughly washed/scrubbed more frequently. Correction date: today 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

-General sanitation of food service, storage, and preparations area was satisfactory (aside from prep sinks noted above) -All handsinks supplied with hot/cold running water, liquid soap and paper towel. -Quats sanitizer solution 200ppm present at at all stations. Wiping cloths stored in sanitizer solution. Solution is changed every 3 hours. -Walk-in cooler was 2C -Foods stored in a manner to prevent contamination (covered, on shelving) -Dishwasher met sanitizing temperature requirements. Rinse temperature at dish surface was 75C as measured with min/max thermometer. Self Service Area: -Cold holding of potentially hazardous food was adequate (4C or colder): -Food in salad bar was 4C or colder -Packaged salads/food in display cooler 4C -Hot holding temperatures were adequate (60C or higher): -Soup in soup wells was 60-71C -Oatmeal was 68C, Sausages 70C -Rotisserie chickens were 70-78C -Area maintained in sanitary condition with service utensils stored in products with handles out of products. Product levels kept under heating/cooling levels (ie. not over filled) Indian Food/Pizza/Deli area -Deli display cooler 2C -Pizza line cooler 4C -Under counter coolers 4C or colder -Rice hot held >60C -Time tracking in place for pizza *Reviewed procedures for sanitizing meat slicers (in use equipment). Team leader reported they are sanitized frequently (approx. every hour); however no specific time/schedule that it is completed. In use equipment/food contact surfaces must be sanitized at a minimum every 4 hours. Procedure/schedule should be in place to ensure this is completed. Taqueria -Line coolers were 3C and 4C - Hot holding temperature were >60C -Chipotle chicken 68C -Black beans 67C Preparation areas -Pre-pack room where salads assembled ambient temperature was 4C -Raw meat prep room ambient temperature was 3C. Handwashing facilities present in room. Hands should be washed upon entering room prior to handling food and prior to exiting to limit possibility of cross contamination. -Autoshams maintaining food at 65C-80C -Undercounter/prep coolers were 4C or colder. *No signs of pest activity noted at the time of the inspection. Pest Control contract in place. Noted 2 bait boxes in back storage area. Although bait was is boxes (and labelled), bait/rodenticide is not suitable for use in a food premises. Remove and replace with catch traps.