No Limits Fitness
905 8th St Kamloops BC V2B 2X6 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): EHO observed the following: Although food handler used disposable gloves in the preparation of the smoothie, the foodhandler missed the hand washing procedure prior to donning the gloves.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Mechanical high temp dishwashing machine failed to boost hot water to adequate temperatures to heat- sanitize the washed food contact surfaces ( blender pitcher, spoons, etc...)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A ( Pls. read comment under F2.3); Dishwashing equipment (Jet-Tech) was found malfunctioning ( not kept in good working order) and was not adequately sanitizing washed food contact surfaces
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Two workers onsite were present behind the counter at the start of Inspection ( Jazmine and Jamie). Neither one holds a FS cert. Janae Marchio started her shift at around 11:30. Janae's FS is valid until Feb 2029.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Two door M3 cooler keeps smoothie products ( concentrates) at temperatures above 4°C ( observed temp was 48°F/8.8°C )
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quat ammonia test strip onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator, Broughton J Maywood's FS Ref. cert. expired on Aug 4, 2023. Employee, Jessica N G's FS1 cert. expired on July 29, 2018.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): M3 Turbo Air Cooler has no thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE Registry search for SKYLA DANIELSON : zero results for this name
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): M3 Turbo Air cooler seal at the bottom is now loose and makes contact with the floor. Please repair or replace the rubber seal on the bottom part of cooler door
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): WetTask ( Kim wipes) are saturated with a chemical -operator thinks staff may have diluted it with water; QAC teststrips show conc of quaternary ammonia at less than 200; "Multitask Century Q256" ( Quats active ingredient ) from dispenser will now be used instead of sodium hypochlorite, final concentration of sol'n in trigger spray bottle tested shows 200 ppm
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Quaternary ammonia product is now used for sanitizing solution. When tested with test strip, there was no colour change ( indicating conc. of quats to be less than 50 ppm). UNdiluted product from bottle is at 200 ppm so advised operator not to dilute the product in the pump bottle
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?