INSPECTION REPORT Health Protection JSAS-BGZT2P

PREMISES NAME Blenz Metrotown - North		Tel: (604) 336-9588 Fax:
PREMISES ADDRESS E21 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE October 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Heng "Catherine" Ma/ Yun Yun "Alicia" Mu		NEXT INSPECTION DATE October 18, 2019
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings and urine marks observed in dry storage area under shelving units, under handsink and next to grease trap in staff washroom, under ice machine and on floor at both sides of front display cooler. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BGSS39 of Oct-09-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff using soiled rag to wipe down beverage steamer tip. Staff placing dishware given to customer back together with clean dishware. Staff rinsing food equipment in handsink between uses and not using dishwasher. Food equipment washed in dishwasher at closing. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.

Comments

Food items relocated off the floor onto shelving in dry storage area. Wiping cloth in use stored in 100 ppm chlorine sanitizer. Sanitizer spray bottle equipped with 100 ppm chlorine sanitizer. Blenders are cleaned in dishwasher every 2 hours of use according to operator. Front gate weather strip has been replaced and new weather strip installed on back room door. Staff observed washing their hands at front handsink. Front handsink equipped with waste bin for used papertowels. All staff with long hair observed using a form of hair restraint.