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Blenz Coffee

10116 109 Street NW Edmonton AB T5J 1M7 · Food - General

Official record from Alberta →

Inspection summary

Blenz Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on June 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on June 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 9, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on January 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the front service area was measured to be at 0ppm. Fresh 200ppm solution was dispensed by the staff during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towel dispenser at the hand washing station was empty. Paper towel rolls were being used after handwashing.Please ensure paper towels are placed in a suitable dispenser/holder.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed food handling permit had expired. Ensure a valid food handling permit for the facility is displayed at a visible location.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several ants were found near the pastry display case and the beverage cooler. When the beverage cooler was moved back there were some dried spills and food crumbs. The cooler had some water in the vent area as well.Please do a thorough clean of the floor, cooler, pastry case, and wooden cabinet. Any sugar/food remnants can allow ants to return. Also, the water in the cooler should be drained and clean the unit. Ants may also be nesting in the cracks and holes of places. Seal up any unwanted holes and cracks of the floor, cabinet, etc. It is recommended to place more traps in those areas to monitor. Pest control company has been monitoring traps.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • January 19, 2024: The front display cooler is still not working, however, no foods were stored inside of it. Staff were aware not to store food in it until it can maintain the proper temperature. A technician has been contacted to repair it. January 15, 2024: The front display cooler is not maintaining 4C or less.Ensure this cooler is fixed if you plan to continue to use it.
  6. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer spray bottle measured 0ppm Quat- Damp and dirty cloths noted on the counter top and not in a sanitizer solution- Initially, when public health inspector asked where the sanitizer was being filled/ made, he showed a dispenser at the mop sink twhich was not dispensing an approved food sanitizer. Ensure an approved sanitizer is being used (ie. 200ppm Quat); the dispenser ar the two compartment sink was dispensing 200ppm Quat.. Store cloths in a sanitizer solution after using them (ie. when they become damp or dirty) or replace with a new cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display cooler measured approximately 11C ambient. Records that staff had filled out indicated 6-7C that morning, but 9-13C previously.Ensure high risk foods are kept at 4C or less. Do not use this cooler for high risk foods until is fixed. All foods were removed and placed in a functional cooler. Ensure staff are trained on proper food safe temperature and what actions should be taken if temperatures fall outside these ranges.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were chlorine test strips and expired quat test strips onsite.Ensure you have appropriate test strips for the sanitizer you are using (ie. Quat test strips for a quat solution).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid food handling permit. Approval was given today for a food handling permit.In the future, a valid food handling permit is required prior to opening/ serving food to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front display cooler is not maintaining 4C or less.Ensure this cooler is fixed if you plan to continue to use it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white cutting board on the prep cooler has marking on it, is discolored and stained.Ensure food surfaces are properly cleaned and sanitized. If they surface cannot be properly cleaned, the surface needs to be replaced or repaired so it is smooth, easily cleanable, and non absorbent.

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