Skip to content
Loading map…

Blenz Coffee (SFU)

8888 University Dr, Burnaby · Restaurant

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Container of chocolate powder and container of cinnamon noted on shelf beside mop sink among cleaning chemicals.
      • Corrective Action(s): - Food products and chemicals/ cleaning supplies must be stored separately to protect food from contamination. Organize storage accordingly so that all food is protected from contamination.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Fruit Fly activity noted at 3-compartment sink and mop sink area, especially around mop bucket and hanging damp cloths.
      • Corrective Action(s): - Thoroughly clean walls and floors at 3-compartment sink and mop sink area. Eliminate moisture accumulation and food debris accumulation on surfaces.
      • - Do not hang wiping cloths to dry. Area is small and inadequate space for cloths to dry properly. Heavy moisture in that corner of kitchen from sinks, mop bucket, and cloths may be contributing to the problem.
      • - Ensure that mop bucket and mop is empty and dried daily after use.
      • - Notify pest control company of fruit fly problem and follow all recommendations.
      • [Correction Date: 05-Dec-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, dust, and dirt accumulation noted under, behind, and between all equipment (coolers, freezers, shelving), and inside cabinets.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Store items at least 6" (15 cm) off the ground to facilitate cleaning.
      • [Correction Date: 5-Dec-2023]
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Mildew-like and mold-like substance observed on interior surfaces of ice machine.
      • Corrective Action(s): - Empty ice machine and thoroughly clean all surfaces. Remove mildew-like and mold-like substance from interior surfaces of ice machine.
      • - SANITIZE all interior surfaces of ice machine. Use 100-200 chlorine bleach solution to sanitize.
      • (100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water).
      • - Allow interior of unit to AIR DRY before refilling with ice.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Dishwasher is not operating properly. Operator and employees are unable to demonstrate how to properly wash and sanitize equipment and utensils.
      • - Chlorine sanitizing solution is too strong (>200 ppm). Chlorine test papers bleached out when used to verify concentration.
      • Corrective Action(s): - Equipment and utensils must be manually washed and sanitized:
      • 1. WASH equipment and utensils with warm water (45C) and dish soap.
      • 2. RINSE equipment and utensils with clean warm water (45C).
      • 3. SANITIZE equipment and utensils in 100-200 ppm chlorine bleach sanitizing solution. (1 tsp chlorine bleach + 1 L water)
      • 4. AIR DRY
      • - Refill sanitizer bottles. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • **Only disposable single use cups, utensils, and dishes are permitted for food service to customers.
      • - Proper manual warewashing and sanitizing procedures reviewed with operator.
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Moisture, spilled liquids, and food debris accumulation noted under kitchen equipment and in hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted kitchen areas as well as all other hard to reach surfaces and areas in both kitchen and service areas.
      • [Correction Date: 01-May-2023]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher is not operational.
      • 2. Liquid soap dispenser pump is not operational. Food handlers have to manually flip bottle upside-down to obtain soap.
      • Corrective Action(s): 1. Repair and/ or replace dishwasher. Unit must be NSF certified for commercial dishwashing. CORRECTION ORDER ISSUED.
      • [Correction Date: 01-May-2023]
      • 2. Repair and/ or replace liquid soap dispenser. [Correction Date: 24-April-2023]
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust and debris on the floors in the back. Bags of unused disposable cups also stored on the ground.
      • Corrective Action(s): Clean floors routinely. Do not store any food items or food related items on the floor.
      • Correction date: end of the week.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member was able to show FOODSAFE Level 1 in operators absence.
      • Corrective Action(s): Email FOODSAFE Level 1 certificate to health inspector.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Detergent jug empty at dishwasher, operator unsure which chemical to replace it with. New chemical appears to be yellow color and original detergent color is red solution. Unsure about what is rinse aid
      • 2. No sanitizer for food contact surfaces available at front beverage and food prep area of kitchen. Sanitizer bottle only available at back kitchen area.
      • 3. Plates used to head up food are re-used multiple times in microwave for different foods. Notable food debris and grease left on the plate. Extra clean plates noted under shelf holding microwave.
      • Corrective Action(s): Ensure all areas of food prep and storage are maintained in sanitary condition.
      • 1. Ensure dishwasher is restocked with the correct chemicals (detergent and rinse aid). No mixing of chemicals should be required unless directed by the chemical supplier. Follow all manufacturer's instructions.
      • -Train staff what chemicals are required for the high temp dishwasher.
      • -Ensure chemicals are checked regularly so they are always available when needed.
      • -Ensure extra chemicals are available once a chemical is nearly used up.
      • -Verify the new detergent is in fact satisfactory for the high temp dishwasher - to ensure dishes are cleaned properly and the dishwasher and or staff are not hurt or damaged by the wrong chemical.
      • 2. Ensure sanitizer solution (QUATS (200ppm) or bleach water 100-200 ppm) is available at the front and back of kitchen, properly labelled supplied with a wiping cloth.
      • -Ensure all staff know when to use sanitizer and on what surfaces.
      • -Follow the sanitation plan
      • 3. Do not reuse dirty plates for multiple foods in microwave. Replace each time or replace microwave with single use displosable wax paper instead. Each food item should be heated on a clean surface / plate.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Open bag of sugar sitting in a blender lid in open box of tea.
      • 2. Hand blender sitting in dirty water
      • Corrective Action(s): Ensure all food is protected from contamination, pests and spilling (mess):
      • 1. All open bags/containers once open but be emptied into a pest proof container (hard plastic, stainless steel, etc) with a sealing lid.
      • 2. If utensils or equipment with food debris must sit in water the water and equipment/utensil must be changed out every 2 hours. To prolong the time period - keep the water cold with ice. When the water becomes dirty and or the ice melts, replace water and clean equipment/utensils.
      • **Train staff on proper practice to prevent contaminating each beverage the hand blender is used for.
      • Correction date: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1.Cleaned reusable wiping cloths (yellow and white) draped over the 3 comp sink to dry after soaking in bleach and soap solution.
      • 2. Re-usable cloth towel used for drying hands.Paper towel roll stored on shelf across from handsink - just outside of arms reach
      • Corrective Action(s): 1.Ensure all reusable dirty / used wiping cloths are laundered after use and not cleaned manually and air dried over sink. Premises is small and drying practices takes time and blocks use and easy access to 3 comp sink.
      • **Review alternative options
      • 2. Re-usable towel at handsink removed during inspection. Install a paper towel roll holder on wall next to /within arms reach of handsink. Single use disposable options only at this handsink.
      • Correction date: 1 week
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle labelled
      • 1."bleach water (inside)"
      • 2."cleaner (outside)"
      • Unclear what the products are or where to use them within or outside facility.
      • Operator thought cleaner was bleach water - different labels, in fact different chemicals and uses
      • Corrective Action(s): Ensure all chemical bottles are properly labelled with its contents and their proper use.
      • 1."inside" is not clear, inside premises? inside unit? - operator says inside refers to food prep areas / behind counter (staff areas). Make sure label is clear. Rename bottle.
      • 2."cleaner (outside)" is not clear - what type of cleaners? what is the name of the product? outside of unit? On the patio? - later it was determined this cleaner is a "Cleaner Disinfectant" product (Hydrogen Peroxide)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cage guard for front displace cooler stored beside/in front of janitor slop sink.
      • Corrective Action(s): Ensure this cage guard is relocated to an area not blocking access to the slop sink. Owner/operator indicates the cage is not used - then remove cage completely from facility if not required for operation.
      • Correction date: 1 week
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Clutter and unorganized back storage area.
      • 1. Extra coffee bean grinder and hot liquid thermos unit stored on drying shelf above 3 comp sink.
      • 2. Staff bags/clothing/food stored on 3 different shelves and on top of newly arrived materials still in boxes on the floor. One shelf in the left cooler has mostly staff meals with some cafe supplies.
      • 3. Access to daily needed supplies are stored in difficult to access areas, with non-daily required material and supplies stored in easy to access areas.
      • Corrective Action(s): 1. Ensure all extra equipment not currently needed for operation are removed from premises or relocated to hard to reach areas to keep back area free of unnecessary clutter.
      • 2. Label designated spaces for staff bags and stuff on a shelf, including dedicated space in the cooler clearly labeled and separated from the cafe's food and beverage supplies. A clear distinction for staff vs business. Ensure staff are aware of these areas and their purpose.
      • 3. Review the storage practice of equipment, daily supplies, extra supplies and things not required for operation. Optimize your back storage area as it is limited in space for the volume of supplies required.
      • -If space in a issue then smaller more frequent deliveries may be required.
      • Correction date: 1 week
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions