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Santa Clara County, CA

Costco Wholesale #760 - Bakery

7251 Camino Arroyo

Last inspected Nov 11, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Nov 11, 2025

Pass

2 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust build up noted on the fan guards of the walk in at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Fruit flies noted around the prep sink right next to walk in freezer at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Nov 11, 2025 · Original Source

Routine Inspection

Dec 18, 2024

Pass

1 recorded violation

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

High temperature dish washer was not reaching a surface temperature of 160*F at the time of inspection. Machine was run multiple times and no active ware-washing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility has a 3-compartment sink that will be used to wash, rinse, sanitize (quats) until unit gets serviced. Recommend re-washing equipment that was run through unit earlier.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Dec 18, 2024 · Original Source

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