INSPECTION REPORT Health Protection JSAS-BRARSU

PREMISES NAME Blenz Metrotown - North		Tel: (604) 336-9588 Fax:
PREMISES ADDRESS E21 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE July 7, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Heng "Catherine" Ma/ Yun Yun "Alicia" Mu		NEXT INSPECTION DATE July 14, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

302 - 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. Corrective Action(s): 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. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink filled with soiled dishware. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 15 402 - 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. Corrective Action(s): 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. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine - interior has build-up of purple mold growth Cabinets below coffee machines / grinder - surfaces soiled with wood fragments and food debris 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: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cabinet below front handsink - cabinet surfaces covered with pooling water. Corrective Action(s): Conduct necessary repairs to correct moisture build-up inside storage cabinets. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on duty does not have a certficate in Foodsafe. Corrective Action(s): One staff member onsite must have Foodsafe training. Violation Score: 1

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

Comments

Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 75 C achieved. Upright freezer -5 C, 2 door upright cooler 1 C Mini freezer -15 C, Display cooler 2 C 2 door undercounter cooler 1 C COVID-19 Control Measures in place: - barrier installed at point of sale - hand sanitizer available for patrons - condiment station no longer self serve Action Items: - reduce seating capacity, customers from different parties observed seated within 2 meters - disinfectant for high touch surfaces not in use - COVID-19 Safety Plan not available onsite Correction date: July 14, 2020 COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 15, 2020 https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening https://www.bcrfa.com/ COVID-19 Approved Disinfectants Health Canada Directory https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html PHO Order June 19, 2020 You may provide food services or drink services, including table, booth and counter service, subject to the conditions which follow. 1. Patrons must be able to maintain a distance of two metres from other patrons, whether seated or standing, unless they are in the same party or they are separated by physical barriers. 2. There must be two metres between parties of patrons, whether seated or standing, unless the parties are separated by physical barriers. 3. There must be no more than six patrons seated at one table or booth or standing together, even if they belong to the same party. 4. There must be a distance of two metres between the backs of the seats of patrons seated at adjacent tables or booths, even if members of the same party are seated at adjacent tables or booths, unless the adjacent tables or booths are separated by physical barriers. 5. You must determine the maximum number of patrons that can be accommodated safely on your premises, taking into consideration the factors set out in paragraphs 1, 2, 3 and 4 and must document this maximum number in your safety plan. 6. You must monitor the number of patrons present on your premises and ensure that the number present does not exceed the maximum number in your safety plan. 7. You must assess your premises for places where patrons may congregate or stand in line and, in those places, you must use physical devices, install markers or use other methods to guide and assist patrons in maintaining a distance of two metres from other patrons or parties of patrons. 8. You must monitor places where patrons congregate or stand in line and must remind patrons, or parties of patrons, to maintain a distance of two metres from one another, or from other parties of patrons. 9. If there are physical barriers between tables or booths, the tops and bottoms of the physical barriers must be positioned so that the physical barriers block the transmission of droplets produced by breathing, talking, coughing or sneezing between patrons who are seated or standing at adjacent tables or booths. 10. If there is a self- service station on your premises, you must a. provide hand washing facilities or alcohol-based sanitizers within easy reach of the station; b. post signs reminding patrons to wash or sanitize their hands before touching self- service food or other items and to maintain a two metre distance from other patrons, or parties of patrons; and c. frequently clean and sanitize high touch surfaces at the station and utensils that are used for self- service. 11. If in the ordinary course of business, you collect information from patrons for the purpose of making reservations or seating patrons, a. you must collect the first and last name and telephone number, or email address, of one member of every party of patrons, and b. you must retain this information for thirty days, in the event that there is a need for contact tracing on the part of the medical health officer. 12. If there is an event on the premises, you must collect the first and last name and telephone number, or email address, of one member of every party of patrons, and you must retain this information for thirty days, in the event that there is a need for contact tracing on the part of the medical health officer. 13. During an event a. subject to subparagraph (b), there must be no more than fifty patrons present in total on the premises, even if this number is less than the maximum number of patrons permitted on the premises under the safety plan, b. fifty patrons may only be present if this is not more than the total number of patrons permitted on the premises under the safety plan. 14. Despite paragraph 13 (a), if the event is taking place in an area completely separated from the rest of the premises, there may be additional patrons present in other parts of the premises, if the total number of patrons present on the premises does not exceed the maximum number of patrons permitted on the premises under the safety plan. 15. During an event, patrons who leave the premises, or the area of the premises in which the event is being held, must not be replaced by other patrons.