INSPECTION REPORT Health Protection YTAN-CFMTFU

PREMISES NAME Blenz Coffee (Sullivan Heights)		Tel: (778) 564-5656 Fax:
PREMISES ADDRESS 108 - 14330 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE June 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tarsem Dayal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was available for sanitizing surfaces. Wiping cloths were stored on countertops in between uses. Corrective Action(s): Instructed employee onsite on how to prepare a bleach solution of 100 ppm. Mix 1/2 tsp of bleach per litre of water, and ensure this sanitizer solution is always readily available for use during hours of operation. Store wiping cloths in this solution in between uses, and change solution and wiping cloths every 2 hours at a minimum. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A reusable hand towel was hanging by the hand washing sink. Employee onsite confirmed that the hand towel was being used for drying hands. Corrective Action(s): Do not use reusable hand towels for drying hands. Only SINGLE-USE paper towels must be used. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Employee onsite did not have her FoodSafe level 1 certification. Corrective Action(s): At least one employee onsite must hold a valid FoodSafe level 1 certification at all times. Register more staff for FoodSafe level 1 if needed. Correct by: 1 month. Violation Score: 1

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

Comments

- Hand washing sinks were properly equipped with hot and cold running water, liquid soap, and paper towels. Do not use reusable hand towels for drying hands (see violation code 401 above). - Bleach available onsite, however no readily-made sanitizer solution was available for use at time of inspection (see violation code 302 above). - High-temperature dishwasher reached 74C at the dish level during final rinse cycle. Good - a minimum of 71C at the dish level is required. - Two-compartment sink maintained in sanitary conditions - Undercounter cooler, display cooler, and sliding glass-door cooler were measured to be at 4C or colder. - Upright freezer and mini freezer temperatures were satisfactory. - In-use utensils stored in ice water between uses - OK. Ensure to wash and sanitize utensils and containers for ice water every 2 hours at a minimum. - Discussed cleaning schedule for ice machine. **Increase frequency of cleaning if needed - all parts (including but not limited to the condenser panel, drip tray, piping, ice cube mold/grid, etc.) of the ice machine must be thoroughly washed and scrubbed, and sanitized with your food-contact surface sanitizer. - Ice scoop properly stored in designated container - Food storage practices satisfactory - Dry storage area satisfactory - No signs of pest activity noted at time of inspection - Ensure at least one staff member onsite has their FoodSafe level 1 certification at all times (see violation code 502 above).