INSPECTION REPORT Health Protection YTAN-CV9S55

PREMISES NAME Elevation Fitness		Tel: (604) 576-6688 Fax:
PREMISES ADDRESS 208 - 15110 54A Ave Surrey, BC V3S 5X7		INSPECTION DATE September 1, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daud Patel		NEXT INSPECTION DATE September 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bleach sanitizer solution for sanitizing surfaces was too strong and bleached out the test strip. Corrective Action(s): Ensure to mix only 1/2 tsp of bleach per litre of water for proper concentrations. Operator diluted the solution at time of inspection; 100 ppm detected. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two-compartment sink faucet was loose/becoming dettached from the counter. Caulking behind this sink has also come off. Corrective Action(s): Re-attach/replace the faucet at the two-compartment sink, and re-caulk the counter/backsplash. Correct by: September 5th Violation Score: 9

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

Comments

- Routine inspection conducted. - Reviewed proper manual warewashing procedures. Ensure the first sink is used for washing dishware with hot, soapy water; the second sink is used for rinsing, and the third sink is used for sanitizing dishware with your bleach solution. - Hand washing station (also the first sink) was properly stocked with liquid soap and paper towels. - Prep cooler and sliding glass-door cooler measured at 4C or colder. - Upright freezer and chest freezer (in storage room) measured at -18C or colder. - Rice hot-held at 60C or hotter - Food storage practices satisfactory. All food stored properly covered, and stored off the floor. - Dry storage room satisfactory - General sanitation satisfactory. - No signs of pest activity noted at time of inspection.