INSPECTION REPORT Health Protection JCHW-CN7T5B

PREMISES NAME Blenz Guildford Village		Tel: (604) 767-5480 Fax:
PREMISES ADDRESS D101 - 15623 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE January 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jin Zhao Shen		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front area had a hand blender stored in an insert of standing water. Staff did not have procedures on the cleaning and sanitizing frequency for the mixer. Corrective Action(s): Hand blender should be stored in a mixture of ice and water to prevent potential growth of pathogens. Hand mixer should be sanitized with the bleach sanitizer at least every 2 hours. Standard operating procedures should developed for staff to follow. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Front dairy cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Front under counter cooler (single door) was at 4C. -Counter top display cooler was at 4C (both sides). -Back upright cooler was at 4C. -Front under counter freezer was at -16C. -Back upright freezer was at -13C. *Temperature records are not completed properly. Staff are not checking and record temperatures daily as per the food safety plan. Back cooler had multiple instances where the temperature exceeded 4C/40F and no corrective actions were carried out. Review with all staff proper temperature record procedures and proper corrective actions. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface on multiple cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer spray bottles were at 100ppm (bottles in front and back prep areas). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation food at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until April 15, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19. *Business Licence and Fraser Health Permits are issued to a sole proprietor and Corporation respectively. If facility is owner by a sole proprietor, contact the Health Department to update information and submit a revised application form,