INSPECTION REPORT Health Protection TSTY-AEESBX

PREMISES NAME Blenz Coffee (Grandview Heights Aquatic Centre)		Tel: (604) 506-2165 Fax:
PREMISES ADDRESS 16855 24th Ave Surrey, BC V3S 0A2		INSPECTION DATE October 4, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parham Dehzad		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operators have not been performing a sanitizing step for dishware, blender jugs or utensils after washing and rinsing. Corrective Action(s): Discussed procedures with staff member on site during inspection. Ensure blender jugs and any dishware that comes into contact with food are fully immersed in a 100-200ppm bleach bath in the third sink compartment for 2 minutes, after washing and rinsing. Air dry all items after this sanitizing step. Ensure the approved sanitation plan for the cafe is followed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two disposable paper cups used as food scoops were left inside the large chocolate chip buckets. Corrective Action(s): Discarded during inspection. If you wish to leave scoops inside bulk food containers, ensure purpose-designed food scoops with handles are used, and that the handles stay out of the food. Disposable items may disintegrate and contaminate the food, and cannot be adequately cleaned and sanitized. Violation Score: 3

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

Comments

*General sanitation excellent. No pest issues observed during inspection. *Hand/utility sink equipped with warm water, liquid soap and paper towels. Three-compartment dish sinks functional. *Bleach available for sanitizer. Ensure a container of this solution is made up and ready to use during daily operation. Operators are aware of correct dilution procedures to make 100-200ppm bleach solution. *Discussed sandwich, samosa, sausage roll and other food suppliers - OK. *Rear storage area glass-door cooler at or below 4 C. *Under-counter freezer at or below -18 C. *Under-counter cooler at or below 4 C. *Food storage containers, blender jugs and disposable cups stored in clean/sanitary condition. *Ice machine maintained in clean condition.