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Fitness 4 Life

11605 8 Street, Dawson Creek, V1G 4N9 · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit not observed on site. Public Health Significance: Posting the permit in a conspicuous location enables the public to be aware facility is permitted and is inspected regularly to ensure safe food handling.
      • Corrective Action: Operator to ensure food permit is posted in conspicuous location at all times.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer observed on-site. (Public Health Significance) During hours of operation, there must be a sanitizer solution on-site for surfaces. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent contamination.
      • Corrective Action: Ensure to prepare sanitizing solution when in operation. Change sanitizing solution as required to always maintain an effective concentration (200 ppm unscented bleach or 200 ppm QUAT)- follow manufacturer's specifications)
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Taps for cold and hot running water in two-compartment dishwashing sink are not in good working order. Public Health Significance: Dishware has to be washed, rinsed and sanitized to reduce the risk of food becoming contaminated with microorganisms. Having the sinks in good working order, enhances that.
      • Corrective Action: Operator has contacted a professional for repairs and plans to close food premises if it cannot be repaired.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Shoes observed on a shelf in food area. Public Health Signifance: Personal belongings could contain substances that could contaminate foods and this could lead to serious illness.
      • Corrective Action: Shoes were removed from shelf. Operator aware to ensure no personal belongings are stored on food contact surfaces.
  3. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not observed on site.
      • Corrective Action: Operator is aware to post valid permit in conspicuous location. Contact Northern Health if you need a new/replacement copy
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food crumbs observed on food contact surface infront of line cooler. This could contaminate food or attract pest which could cause serious illness.
      • Corrective Action: Ensure food contact surfaces are cleaned and sanitized after use and maintained in sanitary condition when not in use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer observed on-site. (Public Health Significance) A sanitizing solution should always be on-site during operation. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Crumbs, debris, accumulation of dirt observed on floors, behind and inbetween equipment. These could attract pest which could transmit infections to food handlers or contaminate food which could cause serious illness.
      • Corrective Action: Immediate deep cleaning of the food premises is required. Sweep and mop regularly to prevent accumulation of dirt.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water pressure at dishwashing sink is very low. Only hot water is working, no cold water. Inorder to ensure manual dishwashing is conducted appropriately the sink has to work as required to ensure dishware are sanitized as often as required. Low water pressure may impede proper manual dishwashing process.
      • Corrective Action: Operator has contacted a technician and they are waiting on parts. Ensure three steps of manual dishwashing are conducted appropriately.