Blenz Coffee - Aberdeen Mall
2001-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service
3 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Probe thermometer - battery is dead. Please replace batter or supply another probe thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Pest activity noted in the back storage area (several cockroaches). Move all items off floor and store at least 6 inches off ground. Remove clutter and items not needed for daily ops. Ensure that recycling is not allowed to accumulate. Clean and thoroughly sanitize floors/shelves and hard to reach areas and keep clear. • Ensure dishwash area is kept clean and dry as pests thrive in a warm, moist environment. • You can set your own traps, however, recommend services of professional pest maintenance provider (PPM). PPM will be required however if you are unable to ensure premises has adequate pest control in place. • See F2.6 below regarding repeat infraction and ensuring facility is kept free of pests/prevent harbourage.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher currently not operating - using 2 compartment sink for wash/rinse/sanitize - temporary measure only. To be repaired w/in 1 week.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Move all items off floor and store at least 6 inches off ground in back storage area. Remove clutter and items not needed for daily ops. Ensure that recycling is not allowed to accumulate (bags on the floor). Clean and thoroughly sanitize floors/shelves and hard to reach areas and keep clear. • REPEAT INFRACTION: Wiping cloths to be kept in sanitizer when not in use - this has been cited before and must not continue. Health Officer to supply information on QUATs sanitizer if you do not wish to use bleach. Repeat infractions may be subject to further action should this not be rectified.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • REPEAT INFRACTION: Hole in wall in back room covered with cardboard and duct tape. There are also a few areas (front service area and back near desk) where pipes are exposed/holes in drywall - this can allow for pest entry and harborage. All areas where drywall has been removed or damaged to be repaired by date noted. 1 month supplied for compliance. Repeat infractions may be subject to further action should this not be rectified.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Staff were observed storing wiping cloths that touch food dispensing equipment on the counter dry or on equipment dry. When not in use, wiping cloths for food contact surfaces must be kept in sanitizer solution, such as a bucket of labelled bleach sanitizer at 200ppm. Discussed and resolved at the time of inspection. • Staff not to keep thermometers in room temperature water between use - Health Officer to supply infographic on the appropriate storage of in use utensils. Store thermometers in a clean dry location, and wash/rinse sanitize every 2-4 hours. In between the full wash/rinse/sanitize every 2-4 hours, thermometers can be wiped down with wiping cloth and sanitizer and allowed to air dry before using.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Hole in wall in back room covered with cardboard and duct tape. There are also a few areas (front service area and back near desk) where pipes are exposed. All areas where drywall has been removed or damaged to be repaired by date noted.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel empty at the time of inspection (staff using paper napkins). Paper towel dispenser must be kept fully stocked. • Staff observed scrubbing coffee equipment/milk carafes in the hand sink. This sink can be used for dumping but cannot be used to clean and sanitize equipment. Have staff discontinue and use 2 compartment sink and dishwasher in back. The hand sink must be kept accessible for handwashing at all times.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff unaware of location of document at the time of inspection. Health Officer located and advised staff - RESOLVED.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff unaware of location or document at the time of inspection. Health Officer located and advised staff - RESOLVED.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Staff did not supply FOODSAFE certification at the time of inspection. Supply proof of FOODSAFE or equivalent for staff on or before date noted.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • (1) No chlorine test strips available on-site to measure bleach sanitizer bottle concentration. • (2) No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Corrective Action: • (1) Purchase chlorine test strips and ensure the sanitizer bottles have a minimum of 100 ppm chlorine (1/2 teaspoon bleach per 1 L of water). Monitor 2x daily and send the next week's log to the EHO. • (2) Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily and send the next week's log to the EHO.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): • Milk frothing pitchers are washed manually in the handwash sink and lack a sanitizing step. Sanitation using either heat or a chemical sanitizer is critical in removing germs and preventing cross-contamination of dairy vs non-dairy milk. Corrective Action: • Ensure milk frothing pitchers are 1) washed, 2) rinsed, 3) sanitized (e.g., manually with 100 ppm chlorine solution or through the high-temperature dishwasher at min 71°C), and 4) air dried at least every 2 hours. Suggested used of separate pitchers for dairy vs non-dairy milk to prevent traces of allergens.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • REPEAT VIOLATION: Fluorescent lights above the dishwashing station did not have a shatterproof cover. There is a potential for glass to fall into clean utensils in the event that the bulb shatters. Corrective Action: • Purchase and install shatter resistant tube guard sleeves for fluorescent lights. Recommended products emailed to operator.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?