INSPECTION REPORT Health Protection JSAS-BRHRMC

PREMISES NAME Blenz Metrotown - North		Tel: (604) 336-9588 Fax:
PREMISES ADDRESS E21 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE July 14, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Heng "Catherine" Ma/ Yun Yun "Alicia" Mu		NEXT INSPECTION DATE July 21, 2020
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soiled wiping rag - no detectable sanitizer residual detected, stored on top of front counter coffee station. Corrective Action(s): 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). Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: 3 pairs of used disposable gloves left on counter top, inside cabinet and in employee's pocket. Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 9

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

Code 302 noted on Routine inspection # JSAS-BRARSU of Jul-07-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff stock piling soiled dishware in front handsink. Staff rinsing soiled dishware briefly in handsink before store utensils for next use. Correction: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface of item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Code 402 noted on Routine inspection # JSAS-BRARSU of Jul-07-2020 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff performed multiple purchase transactions and food item preparation without washing their hands. Correction: Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.) Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.

Comments

Reviewed dishwashing process - dishwashing is not to be conducted at the front handsink at any time, all pre-rinsing and dishwashing is to be conducted at dishwashing sinks and dishwasher. Front handsink is accessable at time of inspection. Cleaning of ice machine interior and storage cabinet interiors has been conducted. Moisture build-up inside front storage cabinet has been resolved. Staff member on shift has obtained a certificate in Foodsafe. COVID-19 - customer seating does not provide 2 meter social distancing - disinfectant approved by Health Canada to destroy COVID-19 on high touch surfaces not available - COVID-19 Safety Plan not available for review Premise is not currently in compliance with PHO Public Health Act Order May 15, 2020. Closure Order issued.