INSPECTION REPORT Health Protection TCHN-CESTVB

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE May 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE May 30, 2022
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 = 51

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: **REPEAT** Sandwich reparation station measured 13.0°C at time of inspection. Corrective Action(s): Ensure unit is closed when not in use. Products stored in unit for 4+ hours are to be treated as per food safety plan. Monitor to ensure unit can maintain temperatures of 4°C or less. If unit cannot maintain these temperatures, discontinue use and contact refrigeration technician to have unit serviced. Correct by: May 30 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): **REPEAT** Approved food contact sanitizer not available at time of inspection. **Corrected during inspection** Bleach solution mixed. Measured 100ppm chlorine. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): **REPEAT** Food products observed to be stored in opened cans in prep cooler at time of inspection **Corrected** Product voluntarily discarded by operator. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: **REPEAT** Build up of food debris and clutter observed throughout facility Corrective Action(s): Please ensure facility is cleaned regularly. Develop and maintain a cleaning schedule / log to keep track of what is being cleaned. Correct by: June 26, 2022 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. **REPEAT** High temperature mechanical dishwasher not in operational condition. Operator stated he has been searching for repairs without success. Considering switching to 3 compartment sink. Facility currently using 2 compartment sink hand washing method. 2. Damaged equipment (handle broken off knife) observed to be in use at time of inspection Corrective Action(s): 1. Please notify inspector when decision has been reached (repair vs replace). Floor plan will need to be updated if replacement is necessary. 2. Damaged equipment is no longer able to be cleaned and sanitized properly. Repair or replace equipment. Correct by: Sept, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Sandwich preparation table: 13.0°C see above infraction Rice cooker: 69.8°C 4 door upright freezer (firscool): -15.0°C 1 door display cooler (imbera): 3.6°C 2 door display cooler: not in use; no potentially hazardous foods stored inside, awaiting meal prep chef to remove Chest freezer (storage, danby): -24.4°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle by end of inspection Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection FoodSAFE level 1 trained staff (operator) on premises during inspection by end of inspection; It is recommended to have more staff certified with FoodSAFE level 1 for ease of scheduling. **REPEAT** Please post health permit in a conspicuous location as soon as possible.