INSPECTION REPORT Health Protection TCHN-CUCM6S

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE June 28, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 63

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. *REPEAT* (Since March 2023) Sandwich preparation station measured ~12°C at time of inspection. Products are to be treated as time controlled products; discard after 2 hours. 2. Products labelled "Keep Refrigerated" stored at room temperature shelf. Corrective Action(s): 1. Move products to working cooler. Products stored in this unit can only be retained for 2 hours. Recommended to: a. have unit serviced b. adjust temperature to be lower c. get another small cooler to store products for longer-term storage Discard all potentially hazardous products stored in unit that has been stored longer than 2 hours. Correct by: immediately 2. Read labels of products and store appropriately. Products labelled "Keep Refrigerated" must be kept refrigerated. Follow steps in approved food safety plan for handling products at improper temperatures. Correct by: immediately Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since June 2023) Bleach sanitizer not available at time of inspection. Staff not properly educated on difference between cleaner and sanitizer. **Corrected during inspection** Operator mixed bleach sanitizer when made aware. All staff needs to know difference between sanitizer and cleaner. Proper mixing instructions need to be posted for staff to follow in case Operator or trained staff is not on site. Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station observed to be used for mixing bleach solution by staff. Staff appeared to be using sink as 3rd compartment sink for cleaning. **Corrected during inspection** Operator, when informed, cleared handwashing sink. Informed staff dishwasher is working. Ensure handwashing station is for handwashing only, and available at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* (Since March 2023) Fruit flies (>10) observed to be on walls behind dishwashing and food preparation areas. Corrective Action(s): Excess garbage: - Educate staff to discard of garbage regularly and not to let it accumulate. - Garbage must be removed from facility regularly and at end of day. - Lids should be fitted on garbage cans Improper drying: - Water found in containers stored as clean. As bleach was not available at start of inspection, likely improperly sanitized. Insects will use water as source for laying eggs. Educate staff in proper cleaning procedures. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEAT* (Since April 2022) Build up of food debris and grease, while improved, still observed in cooking area. Items of note: Panini grill, areas between oven and panini grill, under appliances, upright cooler, upright freezer. Corrective Action(s): All areas of facility is to be regularly cleaned as per approved sanitation plan. Develop and maintain sanitation logs to keep staff accountable. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted. Temperatures: Sandwich preparation table: 12.3°C See above infraction Rice cooker: 61.4°C 4 door upright freezer (firscool): -17.8°C 1 door display cooler (imbera): 3.1°C 2 door display cooler: not in use; no potentially hazardous foods stored inside, awaiting meal prep chef to remove Chest freezer (storage, danby): -21.6°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle by end of inspection High temperature dishwasher measured 76.7°C Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. General: FoodSAFE level 1 trained staff (operator) on premises during inspection by end of inspection