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Body and Soul Health and Fitness Club

105-2303 Leckie Rd Kelowna BC V1X 6Y5 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The sanitizer test strips are expired according to the product label. The prepared sanitizer solution in the spray bottle bleached out the test strip during the inspection.
  4. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The refrigerator storing potentially hazardous foods does not have a thermometer inside the unit to monitor the food temperatures. The temperatures should be monitored and recorded at least daily during the operation. The template is available at <http://www.foodsafe.ca/docs/Temperature_Log_Coolers_and_Freezers.pdf>.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The plastic container storing cleaned utensils has accumulated debris including hair. b) Vinegar solution is not a recognized chemical sanitizer for commercial setting. The diluted bleach solution at 200 ppm is required for sanitizing food contact surface using the spray bottle. For warewashing the bleach should be diluted to 100 ppm.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The plan is not available on site. The template is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The plan is not available on site. The template is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    0 infractions