Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-DA4S4R
PREMISES NAME
Blenz Coffee (Metropolis)		Tel: (604) 435-1114
Fax:
PREMISES ADDRESS
K4 - 4700 Kingsway
Burnaby, BC V5H 4M1		INSPECTION DATE
October 16, 2024		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Mohammad Reza Khashayar		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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 # JSAS-D9VRR3 of Oct-09-2024
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Staff washing dishware without having 3 compartment sinks set-up for manual dishwashing process.

Wiping rags left on counter tops with no detectable sanitizer residual.
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 in 100 ppm chlorine sanitizer,
4)allow surface of item to air dry before next use.

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).

Code 402 noted on Routine inspection # JSAS-D9VRR3 of Oct-09-2024
Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff observed rinsing hands briefly at dishwashing sinks, without use of handsink.
Correction: Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
Comments

Chemical inventory stored away from food items.

3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine)
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
Staff observed washing their hands at handsink wash station.
Foodsafe certified staff on site during inspection. Ensure one certified staff member is present on each shift.
Storage room: fridge 2 C / -15 C