INSPECTION REPORT Health Protection DNGG-CR7NEQ

PREMISES NAME Blenz Coffee (SFU)		Tel: (778) 782-4926 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE April 24, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Xin (Betty) Wen		NEXT INSPECTION DATE April 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Mildew-like and mold-like substance observed on interior surfaces of ice machine. Corrective Action(s): - Empty ice machine and thoroughly clean all surfaces. Remove mildew-like and mold-like substance from interior surfaces of ice machine. - SANITIZE all interior surfaces of ice machine. Use 100-200 chlorine bleach solution to sanitize. (100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water). - Allow interior of unit to AIR DRY before refilling with ice. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Dishwasher is not operating properly. Operator and employees are unable to demonstrate how to properly wash and sanitize equipment and utensils. - Chlorine sanitizing solution is too strong (>200 ppm). Chlorine test papers bleached out when used to verify concentration. Corrective Action(s): - Equipment and utensils must be manually washed and sanitized: 1. WASH equipment and utensils with warm water (45C) and dish soap. 2. RINSE equipment and utensils with clean warm water (45C). 3. SANITIZE equipment and utensils in 100-200 ppm chlorine bleach sanitizing solution. (1 tsp chlorine bleach + 1 L water) 4. AIR DRY - Refill sanitizer bottles. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water. **Only disposable single use cups, utensils, and dishes are permitted for food service to customers. - Proper manual warewashing and sanitizing procedures reviewed with operator. [Correction Date: Immediately] Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Moisture, spilled liquids, and food debris accumulation noted under kitchen equipment and in hard to reach areas. Corrective Action(s): - Thoroughly clean above noted kitchen areas as well as all other hard to reach surfaces and areas in both kitchen and service areas. [Correction Date: 01-May-2023] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher is not operational. 2. Liquid soap dispenser pump is not operational. Food handlers have to manually flip bottle upside-down to obtain soap. Corrective Action(s): 1. Repair and/ or replace dishwasher. Unit must be NSF certified for commercial dishwashing. CORRECTION ORDER ISSUED. [Correction Date: 01-May-2023] 2. Repair and/ or replace liquid soap dispenser. [Correction Date: 24-April-2023] Violation Score: 3

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

Comments

- Handsink has hot and cold water, liquid soap and paper towels. **See Violation 308 regarding liquid soap dispenser.** - Coolers: ≤4C - Upright Freezer: -18C **Maintain temperature monitoring logs per Corporate Food Safety Plan. -->CORRECTION ORDER ISSUED. Ensure that violations are corrected by noted correction dates.