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Iron Heart Gym

2-5400 24 St Vernon BC V1T 9W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Iron Heart Gym has been inspected 6 times by Interior Health Authority since June 5, 2013. The most recent inspection, on April 20, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on April 23, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 28, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 28, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on April 14, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 14, 2015. For example: 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

About this data

These results come from Interior 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler temps and sanitizer concentrations are monitored daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure that all items used to produce smoothies are sanitizer after each use ie. blender containers.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer testing strips available on site. Corrective Action: Obtain chlorine test strips to be able measure chlorine concentration in solution. Must have 200 ppm of chlorine concentration in sanitizer solution, unless otherwise specified by manufacturer guidelines (200 ppm = 5ml of 5.25% chlorine bleach to 1L of water). May be able to obtain test strips from chemical or food suppliers or janitorial supply store.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizing step in daily dishwashing. Only sanitizing equipment twice a week. Corrective Action: Ensure using the 4 step manual dishwashing procedure; wash, rinse, sanitize, air dry. Review attached documents. A 2-compartment sink may be used; in 1st compartment wash with hot water and soap and then rinse with hot water, in 2nd sink fill with hot water and 200 ppm sanitizer solution (200 ppm = 5ml of 5.25% chlorine bleach to 1L of water - test with test strips every 2 hours to ensure at proper ppm) and submerge for 2 minutes. Use drying rack on side of sink to air dry. Ensure using chlorine bleach sanitizer solution on food preparation areas. May use hydrogen peroxide on high touch surfaces and gym equipment.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure ice scoop not stored in the ice bay. Owner confirmed it will be mounted outside the counter top ice machine for easy access.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was removed during painting. Ensure re-mounted. Discussed the risk using common-use towels.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection: [8.3] - It was observed that a 2-compartment sink was used for dishwashing. Facility mostly uses single service cups. Re-usable utensils were being washed but were not being properly sanitized. Operator was educated on the proper method for 2-compartment sink. Dishes and utensils must be washed in the first compartment in soapy water. Afterwards, in the same compartment, dishes and utensils must be rinsed under tap water to remove the soap suds from the utensils and dishes. In the 2nd compartment, it should be filled with water and bleach should be added such that there is at least 100ppm concentration of bleach in the 2nd compartment. Half a teaspoon of bleach (2.5mL) added to 1L of water is needed to make 100ppm chlorine solution. Dishes and utensils are to be immersed in the 2nd compartment for 2 minutes and then they must be air dried in the dish rack. Operator was given a few chlorine test strips to pre-determine the volume of bleach needed to make 100ppm solution. Please ensure that all staff are trained in this procedure. Please update sanitation plan to incorporate these steps for dishwashing. It was observed that a 200ppm Quats solution was used to sanitize countertops. Please label the bottle indicating the bottle contains Quat sanitizer
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): [16.1 & 16.2] - Operator is the process of completing FOODSAFE level 1 training. Please ensure that there is at least one person on staff working the kitchen with successful FOODSAFE completion. Successful completion of the FOODSAFE training provides food handlers with the awareness of correct food handling techniques to reduce risks and potential foodborne illnesses.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): [17.1] - Please develop a food safety plan and ensure it is on site at all times. A food safety plan uses the operations knowledge to identify the risks and hazards of their food at each step of preparation before an actual illness occurs. It helps the manage problems before they appear. The plan should be maintained on-site and accessible by the food handlers. Every food handler should review the food safety plan and follow it to ensure consistent, safe food handling to minimize the risks and foodborne illnesses. Enclosed with this report is a food safety plan template for your reference.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): [18.1] - Sanitation plan was still under development at time of inspection. Please submit a complete sanitation plan identifying all utensils and equipment being cleaned, how they are cleaned, what chemicals are used and the concentration of each chemical. If any pesticides are used on the premises, it must also be documented on the sanitation plan. A sanitation plan allows the operator to identify all equipment usage and how often they need to be sanitized to ensure no bacteria or viruses remain on the equipment and utensils and become a potential source of contamination of food. Enclosed with this report are the guidelines and templates on writing a sanitation plan for your reference.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

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