INSPECTION REPORT Health Protection TCHN-CPPMMZ

PREMISES NAME Next Level Fitness		Tel: (604) 542-0252 Fax:
PREMISES ADDRESS 108 - 13569 76th Ave Surrey, BC V3W 2W3		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaideep Pondher		NEXT INSPECTION DATE 2 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 (CORRECTED DURING INSPECTION): Sandwich preparation station measured 8.8°C at time of inspection. Potentially hazardouus products in unit measured >4°C **Corrected during inspection** Products to be removed from unit and placed in working cooler. - Ensure unit can maintain temperatures of 4°C or less throughout the day. - Do not leave lid open when not in use. - Do not use prep table to cool foods - Store less product in prep table so product will have higher turnover Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies (>20) observed to be on walls behind dishwashing sink, preparation table, and around garbage bins. Corrective Action(s): Contact pest control company to identify and address pest issue. Provide contract once pest control company is contracted. Recommended to put lids on garbage containers to limit access and breeding ground for pests. 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 observed throughout facility, including refrigerator/freezers. Corrective Action(s): Facility needs to be deep cleaned and cleared of clutter. Develop and maintain a sanitation log to keep track of equipment cleaning frequency. 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 operational condition. Operator stated they are interested in switching to 3 compartment sink. Facility currently using 2 compartment sink handwashing method. Corrective Action(s): Contact a contractor immediately to either have dishwasher repaired/replaced, or a 3 compartment sink installed. Correct by: immediately Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # TCHN-CLQSP8 of Dec-02-2022 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. Correction:

Comments

Routine inspection conducted. Temperatures: Sandwich preparation table: 8.8°C Rice cooker: 80.0°C 4 door upright freezer (firscool): -19.6°C 1 door display cooler (imbera): 3.9°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 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