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Blenz Coffee

106 - 9317 96 Street, Fort St. John, V1J 6V5 · Restaurant

Official record from Northern Health →

Inspection summary

Blenz Coffee has been inspected 4 times by Northern Health Authority since March 17, 2023. The most recent inspection, on September 26, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on September 26, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 15, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 3, 2023. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on September 26, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 September 26, 2025. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    4 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: The ice cubes in the ice making machine was contaminated with biofilm that has built up in the machine (Public Health Significance) Ice is a food that is consumed directly by the patrons and do not have any kill step to inactivate bacteria if contaminated, which could potentially lead to foodborne illness.
      • Corrective Action: All already made ice was thrown out during the inspection, operator stopped selling cold drinks that required the use of ice. Operator to clean, sanitize, and maintain sanitary machine condition. The cleaning and sanitizing of the ice machine be added to cleaning schedule.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ceiling in the food preparation area had accumulation of cobwebs and dirts (Public Health Significance) The dirts when dislodged can contaminate the food being prepared and potential source of food borne illness.
      • Corrective Action: Operator to clean the ceiling in the facility. Ensure this is done when no food operation is in process, after working hours.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal items were stored together with dry goods on the shelf (Public health Significance). Clothing and other personal items may contain pathogens that can contaminate store food items
      • Corrective Action: Personal items were removed immediately. A spot that is dedicated for storage of personal items be provided in the facility.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Bleach solution on the counter was not properly identified with a label.
      • Corrective Action: Operator placed a label upon request.
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment (cups) is used as scoops to obtain or move ingredients or product and cups are left inside the container. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and place them separately to avoid contamination
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: The temperature of the freezer in the back was running between -7 C and -9 C.
      • Corrective Action: Please ensure that the temperature of the freezer is funcitoning at -18 C and make a note of when the defrost cycle kicks in.
  4. Initial Inspection

    0 infractions

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