INSPECTION REPORT Health Protection YTAN-BHUR4K

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE November 12, 2019	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available for use at time of inspection. Corrective Action(s): Operator prepared fresh bleach solution at time of inspection, 100 ppm chlorine residual detected. Ensure to change sanitizer solution every 2-4 hours or sooner if solution becomes visibly dirty/cloudy. Ensure there is a designated and labelled bottle or bucket to use for food contact surface sanitizer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Updated menu items, food safety plan, and sanitation plan previously received. - Hand washing sink was properly supplied with hot and cold running water, liquid soap, and paper towels. Paper towel dispenser has been installed - good. - High-temperature dishwasher reached 73.3C at the dish surface during rinse cycle - Prep cooler and glass door cooler were measured to be at 4C or colder - Freezers were measured to be at -18C or colder - Hot held rice measured at 65C - Accurate thermometers available for use - Food storage practices satisfactory - General sanitation satisfactory - No signs of pest activity noted at time of inspection - Operator was onsite at time of inspection and has completed Foodsafe Level 1 training.