Blenz Coffee - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 25, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: Surfaces in the interior of the ice machine had mould present.
Corrective Action: Clean and sanitize the interior of the ice machine to protect ice from contamination. Add deep cleaning of the ice machine to your cleaning schedule to prevent buildup in the future.
 |
| 507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: A sanitizer solution was not prepared at the time of inspection, bleach was available on site.
Corrective Action: Use a sanitizer solution of 100 ppm chlorine to sanitize surfaces throughout the day.
To make this solution, mix half a teaspoon of bleach with one litre of water.
|
| 806 | Non-food containers are clearly labelled for contents
Observation: Spray bottles containing cleaning solutions were not labelled.
Corrective Action: Label all chemicals on site to prevent incorrect use of the product or accidental consumption.
|
Comments:
Washrooms are clean and well supplied (hot and cold running water, liquid soap and paper towel)
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C/ 160 degrees F at the dish, or > 82 C at the manifold) - Dishwasher reached 73 degrees at the plate.
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.