INSPECTION REPORT Health Protection TCHN-CLQSP8

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE December 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE 3 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 = 36

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: **REPEAT** (since April 2022) Sandwich preparation station measured > 4°C (8°C) at time of inspection. Potentially hazardous products in unit measured >4°C. 1. All potentially hazardous foods are to be discarded as per approved food safety plan. 2. Discontinue use of unit until unit can hold temperatures of 4°C or less. **Corrected during inspection** Staff discarded products in cooler unit. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies (>10) observed to be on walls behind dishwashing sink. Flies blend in to chipped paint along walls. Corrective Action(s): Contact pest control company to identify and address pest issue. Correct by: Mar 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. **REPEAT** (Since April 2022) Build up of food debris and clutter (cardboard boxes) observed throughout facility. 2. Heavy food debris build up on panini grill 3. Heavy grease build up on range hood Corrective Action(s): 1. Facility needs to be deep cleaned and cleared of clutter Correct by: immediately 2. All oo dcontact surfaces need to be cleaned regularly. Develop and maintain a sanitation log to keep track of equipment that needs to been cleaned Correct by: immediately 3. Range hood needs to be throughly (professionally cleaned) on a regular basis. If most recent professional cleaning was performed around Diwali, more frequent cleaning needs to be scheduled. Correct by: immediately 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 has stated they are interested in switching to 3 compartment sink. Facility currently using 2 compartment sink hand washing method 2. 2 compartment sink pull-down nozzle damaged and needs repair/replacement. Corrective Action(s): 1. Notify inspector when equipment is replaced. Floor plan will need to be updated. Correct by: Mar 2023 2. Damaged equipment needs to be repaired/replaced. Correct by: Mar 2023 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: 7.0°C Rice cooker: 80.0°C 4 door upright freezer (firscool): -19.6°C 1 door display cooler (imbera): 1.9°C 2 door display cooler: not in use; no potentially hazardous foods stored inside, awaiting meal prep chef to remove Chest freezer (storage, danby): -19.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle by end of inspection Bleach sanitizer measured 200ppm available by end of inspection 2 compartment dish washing method used at time of inspection; high temperature dishwasher not working 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: FoodSAFE level 1 trained staff (operator) on premises during inspection by end of inspection