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Blenz Coffee (Delta)

101 - 1315 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Blenz Coffee (Delta) has been inspected 9 times by Fraser Health Authority since July 20, 2021. The most recent inspection, on February 11, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on February 11, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 separate inspections, most recently on March 19, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 10, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on July 22, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 across 2 separate inspections, most recently on January 20, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front large display cooler - food is at 7/8C.
      • Corrective Action(s): Move all potentially hazardous foods (sandwiches, sausage rolls, dairy, etc.) to other cooler so they are stored at 4C/40F or colder. Monitor this cooler and only use it to store higher risk foods if it can keep them at 4C or colder. Provide additional thermometers so that you can monitor temperatures 2 - 4x per day.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small amount of higher risk food (samosas, sausage rolls, sandwich) is stored in display cooler. Records show that this cooler was at 2C earlier but food temperatures are at 6C/45F.
      • Corrective Action(s): Move food to another cooler to be stored at 4C/40F or colder. Provide copy of the report regarding previous servicing of this cooler. Do not use this cooler for higher risk foods (potentially hazardous foods such as meat, dairy, chicken,etc.) unless it can keep them at 4C or colder. This is a repeat request.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food in boxes are stored in back storage area on the ground.
      • Corrective Action(s): All food is to be stored at least 6 inches up off of the ground to protect from contamination and to facilitate cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler may not be working properly to keep higher risk foods at 4C or colder.
      • Corrective Action(s): Do not use this cooler to store higher risk foods unless it has been serviced, adjusted or repaired and can keep foods at 4C or colder.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler air temperature is above 4C (6-7C) and food temperature is above 4C.
      • Corrective Action(s): Do not store potentially hazardous foods in this cooler unless it can keep the food at 4C or colder.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler is not keeping food at the required temperature. Operator states has had this cooler serviced recently and the temperature was as required in the morning.
      • Corrective Action(s): Adjust, service, or repair cooler if needed. Do not use this cooler to store potentially hazarous foods unless it can keep them at 4C /40F or colder throughout the daytime. Check and record temperature several times in day.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler air temperature and food temperature is at about 44.6F (7C). Thermometer on outside of cooler shows 3-6C (when not on defrost). Thermometer inside of cooler is broken.
      • Corrective Action(s): Use accurate indicating thermometer to measure cooler temperature. Keep all potentially hazardous foods in prep or large cooler at 4C/ 40F or colder. Do not store wraps, sandwiches, samosas, or sausage rolls in the display cooler until it can keep them at the correct temperature. Adjust, service, repair or replace cooler if it cannot keep potentially hazardous foods at 4C or colder OR only store lower risk foods in this cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine upper ceiling requires cleaning (as shown to operator during inspection). Blender wands are stored in water at room tempoerature. - change water more frequently or add ice.
      • Corrective Action(s): Clean and sanitize ice machine routinely and include cleaning of the upper ceiling area. Change water more frequently or store utensils in ice water (temperature control) and wash and sanitize every 4 hours or less if used continuously throughout the day. Provide copy of your sanitation plan to Fraser Health.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hand held mixer is being stored in water that is not clean and has not been recently changed.
      • Corrective Action(s): Corrected: Hand held mixer is to be stored in a sanitary condition (such as rinse off and store in ice water that is changed frequently). Food equipment and utensils that are used continuously throughout the day are to be washed and sanitized (use 100ppm chlorine) every 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in hard to reach areas such as between the display cooler and counter has dirt build up.Fo
      • Corrective Action(s): Follow a written routine cleaning schedule that includes cleaning in hard to reach areas.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink behind the front counter did not have paper towels at the time of inspection.
      • Corrective Action(s): All hand sinks must be stocked with soap and paper towels so employees can adequately wash their hands.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The cooler in the front of the restaurant has an accumulation of filth and dirt below it.
      • Corrective Action(s): Ensure these hard to reach areas are cleaned regularly to avoid build up as it may lead to pest problems.
      • Correction date: Immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The employee on site did not have a valid FoodSafe Certificate at the time of inspection.
      • Corrective Action(s): At least one employee must have a valid FoodSafe Certificate during all operational hours of the facility.
      • Correction Date: 1 month.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausage rolls (right side of display cooler) are at 5.1C and samoses
      • (middle) are at 6.2C All temperature of display cooler fluctuates
      • All potentially hazardous foods to be stored at 4C/40F or colder
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler air temperature fluctuates. Display cooler to keep food at 4C or colder
      • Corrective Action(s):

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