INSPECTION REPORT Health Protection ZDER-CC5N8K

PREMISES NAME Blenz Coffee (SFU)		Tel: Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE February 25, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Xin (Betty) Wen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 302 noted on Routine inspection # ZDER-CBQ2M5 of Feb-14-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Detergent jug empty at dishwasher, operator unsure which chemical to replace it with. New chemical appears to be yellow color and original detergent color is red solution. Unsure about what is rinse aid 2. No sanitizer for food contact surfaces available at front beverage and food prep area of kitchen. Sanitizer bottle only available at back kitchen area. 3. Plates used to head up food are re-used multiple times in microwave for different foods. Notable food debris and grease left on the plate. Extra clean plates noted under shelf holding microwave. Correction: Ensure all areas of food prep and storage are maintained in sanitary condition. 1. Ensure dishwasher is restocked with the correct chemicals (detergent and rinse aid). No mixing of chemicals should be required unless directed by the chemical supplier. Follow all manufacturer's instructions. -Train staff what chemicals are required for the high temp dishwasher. -Ensure chemicals are checked regularly so they are always available when needed. -Ensure extra chemicals are available once a chemical is nearly used up. -Verify the new detergent is in fact satisfactory for the high temp dishwasher - to ensure dishes are cleaned properly and the dishwasher and or staff are not hurt or damaged by the wrong chemical. 2. Ensure sanitizer solution (QUATS (200ppm) or bleach water 100-200 ppm) is available at the front and back of kitchen, properly labelled supplied with a wiping cloth. -Ensure all staff know when to use sanitizer and on what surfaces. -Follow the sanitation plan 3. Do not reuse dirty plates for multiple foods in microwave. Replace each time or replace microwave with single use displosable wax paper instead. Each food item should be heated on a clean surface / plate. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-CBQ2M5 -Improvements noted - back storage area appears better organized with labelled shelves and designated areas for food, supplies, staff stuff and staff meals/beverages. -Unused equipment has either been removed or relocated out of the way of regular access areas - including the extra grinder and cage cover -Sanitizer noted in labelled spray bottle available at front at 200 ppm chlorine (bleach solution). *Another bottle labelled vinegar & soap noted - owner states this is only used down drains to control flies. ***this solution is not an approved sanitizer for food contact surfaces *No disinfectant available in spray bottles at time of inspection - not a requirement however recommended. Follow manufacturers instructions on the "Cleaner disinfectant" jug in the back - do not mix with other chemicals unless instructed. This solution should be in a container properly labeled and used only in the non-food contact areas such as tables, door knobs, high touch surfaces in the dining area. -Ensure staff are trained when and where to use each of the chemical solutions available onsite -Food in the back appears to be better protected from contamination - opened bags/containers of dry food has been relocated into pest proof containers with lids -Dishes used in the microwave used once and then replace with clean plate/dish to avoid using dirty dishes -Handmixer (red) sits in ice water and changed out every hour. -Handsink paper towel dispenser installed at handsink above sink to replace reusable hand cloth