INSPECTION REPORT Health Protection ZDER-CBQ2M5

PREMISES NAME Blenz Coffee (SFU)		Tel: Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE February 14, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xin (Betty) Wen		NEXT INSPECTION DATE February 21, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - 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. Corrective Action(s): 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 Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Open bag of sugar sitting in a blender lid in open box of tea. 2. Hand blender sitting in dirty water Corrective Action(s): Ensure all food is protected from contamination, pests and spilling (mess): 1. All open bags/containers once open but be emptied into a pest proof container (hard plastic, stainless steel, etc) with a sealing lid. 2. If utensils or equipment with food debris must sit in water the water and equipment/utensil must be changed out every 2 hours. To prolong the time period - keep the water cold with ice. When the water becomes dirty and or the ice melts, replace water and clean equipment/utensils. **Train staff on proper practice to prevent contaminating each beverage the hand blender is used for. Correction date: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1.Cleaned reusable wiping cloths (yellow and white) draped over the 3 comp sink to dry after soaking in bleach and soap solution. 2. Re-usable cloth towel used for drying hands.Paper towel roll stored on shelf across from handsink - just outside of arms reach Corrective Action(s): 1.Ensure all reusable dirty / used wiping cloths are laundered after use and not cleaned manually and air dried over sink. Premises is small and drying practices takes time and blocks use and easy access to 3 comp sink. **Review alternative options 2. Re-usable towel at handsink removed during inspection. Install a paper towel roll holder on wall next to /within arms reach of handsink. Single use disposable options only at this handsink. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle labelled 1."bleach water (inside)" 2."cleaner (outside)" Unclear what the products are or where to use them within or outside facility. Operator thought cleaner was bleach water - different labels, in fact different chemicals and uses Corrective Action(s): Ensure all chemical bottles are properly labelled with its contents and their proper use. 1."inside" is not clear, inside premises? inside unit? - operator says inside refers to food prep areas / behind counter (staff areas). Make sure label is clear. Rename bottle. 2."cleaner (outside)" is not clear - what type of cleaners? what is the name of the product? outside of unit? On the patio? - later it was determined this cleaner is a "Cleaner Disinfectant" product (Hydrogen Peroxide) Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cage guard for front displace cooler stored beside/in front of janitor slop sink. Corrective Action(s): Ensure this cage guard is relocated to an area not blocking access to the slop sink. Owner/operator indicates the cage is not used - then remove cage completely from facility if not required for operation. Correction date: 1 week Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Clutter and unorganized back storage area. 1. Extra coffee bean grinder and hot liquid thermos unit stored on drying shelf above 3 comp sink. 2. Staff bags/clothing/food stored on 3 different shelves and on top of newly arrived materials still in boxes on the floor. One shelf in the left cooler has mostly staff meals with some cafe supplies. 3. Access to daily needed supplies are stored in difficult to access areas, with non-daily required material and supplies stored in easy to access areas. Corrective Action(s): 1. Ensure all extra equipment not currently needed for operation are removed from premises or relocated to hard to reach areas to keep back area free of unnecessary clutter. 2. Label designated spaces for staff bags and stuff on a shelf, including dedicated space in the cooler clearly labeled and separated from the cafe's food and beverage supplies. A clear distinction for staff vs business. Ensure staff are aware of these areas and their purpose. 3. Review the storage practice of equipment, daily supplies, extra supplies and things not required for operation. Optimize your back storage area as it is limited in space for the volume of supplies required. -If space in a issue then smaller more frequent deliveries may be required. Correction date: 1 week Violation Score: 3

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

Comments

Routine inspection: Hand sink supplied with hot & cold water, liquid soap and paper towel & dirty re-usable cloth towel - no holder (*violation noted above) Front display cooler: 3 C 2 door beverage cooler: 3 C 1 door dairy cooler: 2 C Back standing 3 door cooler: 3 C Back standing 2 door freezer: -18 C High temp dishwasher noted 72 C at the plate (after 4 cycles) *Ensure dishwasher is warmed up completely before unit is used to No signs of pest activity noted during inspection Sanitizer bottle at back noted at 200+ ppm chlorine - labelled "bleach water (inside)" Hydrogen Peroxide solution available in spray bottle for high touch, non food contact surfaces (labelled "cleaner (outside)") - Operators unsure how to use chemical (*violation noted above)