INSPECTION REPORT Health Protection AKWN-BJ4QB5

PREMISES NAME Blenz Coffee - Royal City Center		Tel: (604) 515-1590 Fax:
PREMISES ADDRESS Unit K2 - 610 6th St New Westminster, BC V3L 5V1		INSPECTION DATE November 20, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door latch on dishwasher not working. Corrective Action(s): Door latch on dishwasher that keeps the door closed is not working. Operator is using a C-clamp to keep the door closed. Staff advised that the dishwasher still works as normal except the C-clamp must be used to keep the door closed especially when in operation. Staff advised that the door lock has been out of order for about 2 weeks and operator has ordered the part online. Please ensure latch is repaired/replaced so dishwasher can be operated as designed. Date to be corrected: December 20, 2019 Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General observations: Both under counter coolers and display cooler in kiosk were 4 degrees Celsius or less. Bar freezer in kiosk was -10 degrees Celsius. Small chest freezer in upstairs storage locker was -15 degrees Celsius. Fridge/freezer combo unit in upstairs storage locker was 2 degrees Celsius and -14 degrees Celsius respectively. Food storage and display practices were good. Storage areas were organized. Hand wash sink was stocked with liquid soap and paper towels. Both hand wash sink and double sink were equipped with hot and cold running water. Staffs hygiene and food handling practices were good. General sanitation was good. Chemicals were stored in a safe manner. No signs of pests.