INSPECTION REPORT Health Protection 252220

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE May 26, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Rice in stand up cooler probed at 12C. Operator mentioned it was made the night before. Health rationale: Improper cooling of potentially hazardous foods can allow exponential microbial growth and/or toxin formation which can cause foodborne illness. Corrective action: Rice was discarded during inspection. Ensure all foods are cooled from 60C - 20C within 2 hours and from 20C - 4C within 4 hours to ensure proper cooling of food is being done and to prevent exponential microbial growth and/or toxin formation. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: No bleach sanitizer available at food prep area. Operator mentioned they are using Lysol spray throughout the day and bleach only in the morning and once at night. Health rationale: Lysol is not food grade chemical which will adequately remove all microbes from food contact surfaces. Corrective action: Bleach sanitizer was prepared in the sink with washcloths and measured at 200ppm chlorine concentration. Ensure bleach solution is always available for disinfecting all food contact surfaces at least every 4 hours or as per sanitation plan. Ensure solution is changed often to maintain adequate concentration to remove and kill potential pathogens. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Observation: Health permit is not posted during time of inspection. Operator mentioned that it may be at another location but that health permit for 2022 has been paid. Health rationale: Without a health permit posted the public is not aware that the premises is safe to eat at and to consume food from. Corrective action: Post health permit with health decal in a conspicuous location which is easy for everyone to read. If misplaced please contact health authority for a replacement to be posted on premises. Date to be corrected by: 1 month Corrective Action(s): Violation Score: 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Opened can of tomato paste and open can of olives observed in bottom of prep cooler. Health rationale: Opened cans of food can potentially become contaminated by chemical leaching of the metal can and can cause food borne illness. Corrective action: Both cans of food were discarded during time of inspection. Ensure all opened cans of food area transferred to a food grade material container to prevent chemical leaching into food. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Observation: Both front and back door observed propped open during time of inspection. Health rationale: Leaving doors open can allow potential pests to enter the premises and potentially contaminate food. Corrective action: Doors were closed during time of inspection. Ensure doors remain closed to prevent pests from entering the premises. Consider installing a screen door if employees require fresh air. Corrective Action(s):

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

Comments

Observed during inspection. 1) Temperatures: -2-door cooler at 4C -Stand-up cooler at 3C -Sandwich cooler at 4C (top and bottom) -Chest freezer at -19C -Upright freezer at -20C -No hot-holding done during this time. -Thermometers available in all coolers. *Reminder: Keep daily logs of temperature checks of all coolers and freezers to ensure they are maintained at accurate cold storage temperatures. 2) Sanitation: -Handsinks at front and staff washrooms adequately supplied with soap, paper towel, hot and cold water. -High-temperature dishwasher reached 79.0C at plate surface (final rinse temperature above minimum of 71C). -All equipment maintained in sanitary condition. 3) Storage: -Ready-to-eat items separated from raw items. -All foods stored at least 6 inches off the ground. 4) Pests: -No signs of pests during time of inspection. NOTE: Ensure all pest entry points are blocked off and doors remain closed. 5) Admin: -Foodsafe Level 1 trained employee on premises during inspection. Note: Post health permit in a conspicuous manner as soon as possible.