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Blenz Guildford Village

D101 - 15623 104th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Blenz Guildford Village has been inspected 13 times by Fraser Health Authority since July 27, 2022. The most recent inspection, on October 8, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on November 5, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on November 14, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on May 9, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 27, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 April 23, 2026. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required inside the ice machine.
      • Minor cleaning required along cooler door seals.
      • Corrective Action(s): Ensure ice machine is cleaned and sanitized on a regular basis to prevent potential contamination of ice.
      • Ensure door seals are cleaned on a regular basis and maintained in a clean and sanitary condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler door seal requires repairs/replacement.
      • Corrective Action(s): Repair or replace door seals and ensure they are maintained in good condition to prevent loss of cold refrigeration air.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach was too strong - test strip bleached out.
      • Corrective Action(s): Ensure bleach is maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 200ppm are toxic. Bleach diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Under counter cooler by the ice maker had cardboard lining the shelving units.
      • Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absobent, and easily cleanable. Cardboard may also affect the airflow in the cooler.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A scoop was stored inside a sugar container, with the handle contacting the sugar.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen was thawing at room temperature.
      • Corrective Action(s): Ensure foods are defrosted in a cooler at 4C, under cold running water, or in a water bath, with the water changed every 30 minutes. Ice cream was placed in the cooler at the time of inspection.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Cold potentially hazardous foods (coconut milk, cream cheese, salsa) registered temperatures above 4C, which is in the danger zone of 4-60C. the cream cheese in prep cooler insert had an internal temperature of 9.3C. these foods were stored in the same prep cooler for a day. Storing potentially hazardous foods in the danger zone for more than 2 hours can lead to the growth of pathogenic microorganisms and production of their toxins. This can cause food borne illnesses in customers.
      • Corrective Actions: Operator removed all foods from prep cooler and transferred to back-end upright cooler.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observation:
      • (1) Front-end hand sink was not supplied with paper towels.
      • (2) Back-end handsink was not equipped with liquid soap in dispenser. Handsinks that aren't fully stocked with soap (liquid) and means for hand drying can lead to improper hygiene practices in staff. This can introduce microbial contamination during food handling, then food borne illnesses in customers.
      • Corrective Actions:
      • (1) Operator placed a roll of paper towels beside the front-end handsink.
      • Corrected during inspection
      • (2) Operator stated they'll order liquid soap to place beside back-end hand sink. Ensure to maintain proper hand sinks with liquid soap, paper towels and hot/cold running water at all times.
      • Date to be corrected by: May 10, 2025
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Dry ingredients observed being stored with scoop handles directly touching the food (sugar, tea, protein powder). Scoop handles are a high touch surface that can cause contamination to foods when in direct contact. This could lead to food borne illnesses in customers.
      • Corrective Actions: Scoops were removed from the containers. Ensure to store food equipment in a manner that prevents contamination.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation:
      • (1) Prep cooler registered an ambient temperature of 7.4C. Refrigeration equipment that's unable to maintain temperatures below 4C could create optimal conditions for pathogenic microorganisms to grow, as well as toxin production.
      • (2) High-temperature dishwasher registered 69.9C on three runs, which is below 71C minimum. A high-temperature dishwasher that can't reach 71c can result in the survival of pathogenic microorganisms after the rinse cycle. This can lead to foodborne illnesses in customers.
      • Corrective Actions: Operator stated that they'll consult with manufacturer regarding repairs to the prep cooler and high temperature dishwasher.
      • (1) Don't store potentially hazardous foods in the prep cooler until it can maintain temperatures 4C and lower.
      • Date to be corrected by: May 23, 2025
      • (2) Ensure the dishwasher is repaired where it can achieve 71C after final rinse.
      • Date to be corrected by: May 23, 2025
      • Corrective Action(s):
      • Violation Score:
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed using a paper towel to wipe tongs prior to using tongs to handle foods.
      • Corrective Action(s): Do not use paper towels to wipe equipment and utensils. If utensils need to be cleaned, they must be properly washed and sanitized prior to handling foods.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations did not have single use paper towels. Front area has a handwash station and an equipment washing/rinsing station - staff are interchanging the use between the two.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Handwash stations must also be designated handwash stations and cannot be used for other purposes. Place singage by the handwash station to indicate it is only to be used for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach was too strong and bleached the test strip.
      • 2) Ketchup was stored in an opened metal can. Can was rusty.
      • Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach was diluted to 200ppm at the time of inspection. To prepare 200ppm bleach, add 1/2 teaspoon bleach to 1 litre of water.
      • 2) Metal cans of food must be transferred to food grade containers once they are opened to prevent contamination of foods. Ketchup was discarded at the time of inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sugar scoop was stored with the handle in direct contact with the sugar.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoop was relocated at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dairy cooler was found to have dairy accumulation on the shelving units.
      • Corrective Action(s): Ensure equipment is maintained in a clean and sanitary condition as per your approved sanitation plan.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler was at 6C (thermometer in the cooler unit also registered 6C, digital thermometer on the refrigerator registered 39C). Under counter freezer was at -9C. Significant ice was found at the back area.
      • Corrective Action(s): Service or adjust cooler units and ensure refrigerator are able to maintain foods at 4C or below on a consistent basis and freezers are able to maintain foods at or below -18C on a consistent basis.
      • Correction date: May 24, 2024.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen cream was observed thawing by the 3-compartment sink, above the high temperature dishwasher.
      • Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water. Cream was returned to the cooler at the time of inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and other debris was found accumulating under the coolers in the front area.
      • Corrective Action(s): Ensure staff clean under equipment and maintain the facility is a clean and sanitary condition.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of dilute Mr Clean was used for sanitizing table surfaces.
      • Corrective Action(s): Mr Clean is not a food grade material. Label states food contact surfaces must be washed with potable water after use. Only use food grade materials to sanitize food contact surfaces. Mr Clean was emptied and spray bottle was filled with 100ppm bleach sanitizing solution at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and other debris was found accumulating under the cooler units along the front coffee area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Front area had a hand blender stored in an insert of standing water. Staff did not have procedures on the cleaning and sanitizing frequency for the mixer.
      • Corrective Action(s): Hand blender should be stored in a mixture of ice and water to prevent potential growth of pathogens. Hand mixer should be sanitized with the bleach sanitizer at least every 2 hours. Standard operating procedures should developed for staff to follow.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee steaming attachment is not sanitized after each use. Wiping rag used to wiping steaming attachment had no bleach sanitizer.
      • Corrective Action(s): Steaming attachment must be sanitized after each use to prevent potential cross contamination. Bleach sanitizer spray bottle was placed by the coffee machine at the time of inspection. Instruct staff to use the sanitizer to wipe down the attachment after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside ingredient containers with the handle in contact with the ingredients.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled bleach had an unknown chemical.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Bottle was emptied and washed and refilled with bleach sanitizer at 100ppm.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee machine steaming attachment is not sanitized after each use - attachment is wiped down with water.
      • Corrective Action(s): Ensure steam attachment is sanitized with a food grade sanitizer after each use to prevent potential cross contamination. Facility is use spray bottle of bleach to wipe down attachment after each use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One washroom and back handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle Mr Clean was labelled sanitizer.
      • Corrective Action(s): Ensure chemicals are labelled to identify their contents. Mr Clean is not a food grade sanitizer. Bottle of Mr Clean was emptied at the time of inspection and refilled with 100ppm bleach sanitizer. Spray bottle was relabelled Bleach.
      • Violation Score: 3

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