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Blenz Coffee

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

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.