Gym, The
501 3rd Avenue West, Prince Rupert, V8J 1L9 · Restaurant
Inspection summary
Gym, The has been inspected 3 times by Northern Health Authority since April 21, 2023. The most recent inspection, on April 15, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Protecting food from contamination and Cleaning and sanitizing.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on April 15, 2026. For example:
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on April 21, 2023. For example:
209 - Food not protected from contamination [s. 12(a)]
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on April 21, 2023. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on April 21, 2023. For example:
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on April 21, 2023. For example:
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
About this data
These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
3 inspections
- Routine Inspection
1 infraction
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: QUATS sanitizer is mixed in spray bottles without proper labels. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
- Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (200 ppm, Sanitizer).
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Scoops for protein power are being stored inside the product container with handle touching the food. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
- Corrective Action: Operator corrected the position of the scoop handles. Ensure that the scoops are either stored outside of the food or with handles facing up so that the handle is not in contact with the food.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Manual dishwashing was being conducted without a sanitizing step. (Public Health Significance) Regular dishwashing with dish soap and water will remove food debris and residue, but does not kill bacteria that may remain on the surface of the utensils or wares. After washing with dishsoap and rinsing with clean water, a sanitizing step is required to destroy bacteria and prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Operator was able to create a 100ppm chlorine sanitizing solution and soaked the washed utensils and wares in the solution for at least 30 seconds as advised by the Environmental Health Officer.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: The under counter refrigeration unit used for smoothie ingredients did not have thermometer and temperature checks are not being conducted. All refrigeration units are required to be equiped with an accurate thermometer so that the storage temperature can be monitored.
- Corrective Action: Equip the identified refrigeration unit with an accurate thermometer.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: The operator does not have a FOODSAFE Level 1 or Equivalent training. When the food facility is in operation there must be at least one employee present in the facility who holds a valid FOODSAFE Level 1 or Equivalent training.
- Corrective Action: Obtain FOODSAFE level 1 or equivalent training and keep a copy of the certification available onsite.
- 209 - Food not protected from contamination [s. 12(a)]