World Gym Fitness Centre II
101-1195 Industrial Rd West Kelowna BC V1Z 1G4 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was made at time of inspection for surfaces, this was corrected during inspection with a bleach solution of 200ppm Operator informed to ensure that there is a spray sanitizer at all times for surfaces In addition, operator was not sanitizing dishes due to not being aware this is a step in the 3 step manual warewashing process. 1. Wash dishes with soap 2. Rinse Soap Off 3. Sanitize dishes with 100 to 200 ppm bleach solution or 200 ppm to 400 ppm QUATs solution 4. Airdry Operator was educated and is now aware of proper process.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Move juice gun to an area away from the warewashing.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff onsite with food safe training -- this is a requirement to operate the juice bar. Please ensure there is at least one staff onsite responsible for food safety when in operation.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff present were not aware of proper manual warewashing procedure. After education staff was able to demonstrate proper procedure after education - please ensure all staff are following this method: 1st sink: Wash with Soap 2nd sink: Rinse Soap off 3rd sink: Submerge into sanitizer Air Dry Blender jugs must be rinsed inbetween with a full 3 step wash every 1 hour and 45 minutes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member was unsure if he had valid food safe certification in the last 5 years Operator must ensure that premise is staffed by at least one person with a valid FoodSafeBC or equivalent at all times. In order to ensure this requirement is met, please SCHEDULE a course for the appropriate staff needing this course by November 30th. Courses must be completed by Jan 30th.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain test strips to test the general chemical disinfectant and chlorine sanitizer for warewashing at the smoothie area.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Smoothie centre: Faucet at the hand sink is loose - tighten/fix. Tanning services: - Build-up observed at the overhead vent/fan - Cleaning required. Inside walls to be wiped down with low level disinfectant; overhead vent to be cleaned - Reusable goggles are not adequately disinfected; and are stored in a drawer with other items. Goggles must be disinfected with a high level disinfectant after each use (When choosing a high-level disinfectant, make sure the manufacturer’s label has a: • DIN • Disinfectant claim • “TB” claim and specifically states “high-level disinfectant” or “chemical sterilant” or “sporicidal”). Store clean/disinfected goggles in a separate clean container. - Tanning must be restricted to anyone under the age of 18. - Signage must be posted at the door - obtain from: https://www2.gov.bc.ca/assets/gov/health/keeping-bc-healthy-safe/pses/tanning-equipment-poster.pdf
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Final step after manually washing dishes/utensils with soap and rinsing with water, is to sanitize using the hard surface sanitizer pre-mix solution provided. This required process was discussed with staff on site.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A food staff did not wash hands prior handling food and food equipment during the inspection. The health inspector discussed with the staff and the manager. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Test kit for the sanitizer is not available on site.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): More info is available at <http://foodsafe.ca/>.
- 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.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Food contact surfaces (e.g. the plastic blender container, the serving utensils, the beverage tap) must be cleaned and sanitized; and a written procedure must be available for the staff. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?