INSPECTION REPORT Health Protection TCHN-CSYSUB

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE June 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE June 22, 2023
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 = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: *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. Corrective Action(s): Move products to working cooler. Products stored in this unit can only be retained for 2 hours. Recommended to: 1. have unit serviced 2. adjust temperature to be lower 3. get another small cooler to store products for longer-term storage Correct by: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach not available at time of inspection. Operator sent staff to purchase bleach when made known. Corrective Action(s): Always have sanitizer available and on site. Sanitizer for cleaning food-contact surfaces: 1/2 tsp bleach : 1 L clean water. Correct by: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 3 bags of frozen chicken breast observed to be thawing at room temperature. Products were still hard to the touch. **Corrected during inspection** Products relocated to cooler. Frozen products can be thawed in the following ways: 1. Under cold running water 2. Fully submerged under cold water, Water must be changed every 30 minutes 3. In the cooler 4. In microwave if food is to be cooked immediately afterwards. Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* (Since March 2023) Fruit flies (>40) observed to be on walls behind dishwashing and food preparation areas. Corrective Action(s): Educate staff to discard of garbage regularly and not to let it accumulate. Garbage must be removed from facility at end of day. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEAT* (Since April 2022) Heavy build up of food debris and grease observed in cooking area. Items of note: Panini grill, areas between oven and panini grill, along the walls, under appliances, upright cooler, upright freezer. Corrective Action(s): All areas of facility is to be regularly cleaned as per approved sanitation plan. Please develop and maintain sanitation logs to keep staff accountable. Correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: *REPEAT* (Since Dec 2022) High temperature mechanical dishwasher is not in operation condition. Operator stated they have looked into various options, but will repair/replace mechanical dishwasher. Corrective Action(s): Contact a contractor immediately to have dishwasher replaced/repaired. 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: 12.2°C See above infraction Rice cooker: 70.6°C 4 door upright freezer (firscool): -19.6°C 1 door display cooler (imbera): 3.0°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 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