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Blenz Coffee

101-2706 30th Ave Vernon BC V1T 2B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Blenz Coffee has been inspected 2 times by Interior Health Authority since May 22, 2025. The most recent inspection, on April 23, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 22, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 23, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the front display cooler is inaccurate. Corrective Action: Replace with a new NSF-certified refrigerator thermometer. Cross-check periodically with a calibrated probe thermometer to ensure accuracy.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Signet Hard Surface Sanitizer (Z1) from the dispenser was tested at 100 ppm Quat residual. Corrective Action: Service or repair the dispenser so it consistently provides sanitizer solution (Z1) at 200 ppm Quat residual. In the meantime, use Signet Three-Compartment Sink Sanitizer (SK2) for hard surfaces. Replace any sanitizer solution in spray bottles or wiping cloth bins tested below 200 ppm at the time of inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning of the 2-door upright cooler in the back area. Overall sanitation of the premises is good. Corrective Action: Safely clean and sanitize the fan cover in the cooler.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The mounted soap dispenser at the hand sink is not working. Corrective Action: Maintain or repair the dispenser so it is functional. Replace it if needed. For the auto-cut paper towel dispenser at the hand sink, the setting should be changed if possible to shorten the sheet dispense length so exposed paper towel does not contact contaminated surfaces nearby.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food in the front display cooler was measured at 6°C. The temperature is variable. Corrective Action: Adjust or service the cooler so food in all sections is maintained at 4°C or colder. Continue to ensure that reasonable action is taken in response to non-compliant entries in the temperature records. Corrective actions should be recorded (e.g. temperature decreased, perishable food transferred or discarded).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The touchless dispenser at the front hand sink is not working properly, only small amounts of soap are dispensed. Corrective Action: Maintain, refill, or replace the dispenser so soap is provided in sufficient quantity. F2.7C: Paper towel is not available in the dispenser at the 2-basin sink. Corrective Action: Refill the dispenser. The front sink should remain clear of obstructions to support and encourage handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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