INSPECTION REPORT Health Protection JCHW-CT8RA4

PREMISES NAME Blenz Guildford Village		Tel: (604) 767-5480 Fax:
PREMISES ADDRESS D101 - 15623 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE June 28, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Jin Zhao Shen		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle of dilute Mr Clean was used for sanitizing table surfaces. Corrective Action(s): Mr Clean is not a food grade material. Label states food contact surfaces must be washed with potable water after use. Only use food grade materials to sanitize food contact surfaces. Mr Clean was emptied and spray bottle was filled with 100ppm bleach sanitizing solution at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and other debris was found accumulating under the cooler units along the front coffee area. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Violation Score: 3

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

Comments

-Front display cooler was at 4C. Customer portion of display cooler was at 4C. -Under counter coolers (single door and double door) were both at 4C. -Prep cooler was at 4C (top and bottom). -Back upright cooler was at 4C. -Coffee area under counter freezer was at -11C. -Back upright freezer was at -18C. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Coffee steaming attachment sanitized with 200ppm bleach after each use. -Blender containers sanitized after 2 to 3 uses (within 2 hours). -Immersion blender and mixing spoons and scoops stored in ice. Equipment sanitized every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the ground. *One rodent dropping observed by the fire exit - door is not used for exiting the facility. Monitor for any pest activity and contact pest control services if pests are observed. -FOODSAFE Level 1 valid until April 15, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.