INSPECTION REPORT Health Protection JCHY-CT8RW9

PREMISES NAME Bennett Craft & Kitchen		Tel: (604) 294-1080 Fax: (604) 538-4500
PREMISES ADDRESS 187 176th St Surrey, BC V4P 3E3		INSPECTION DATE June 28, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioned items. Can opener blade must be cleaned and sanitized after each use or every 2 hours of continuous use which ever is lesser. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handwashing sink was obstructed with can of olives. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks must be unobstructed at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed 1/3 inserts to be uncovered in the chest freezer on the cook line. Corrective Action(s): Ensure all food are covered in the coolers/freezers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas: -Underneath the bar area sinks. -Behind the chest freezers in the dry storage area. -Underneath the dishpit. Corrective Action(s): Clean and sanitize the aformentioned areas. Ensure hard to reach areas are cleaned daily to prevent build-up of rodent droppings. Corrected by: Today Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed pooling of water underneath the bar area. Observed opening underneath back kitchen door. Corrective Action(s): Clean and sanitize the aformentioned area. Ensure no pooling of water under hard to reach areas as it will harbour pest. Ensure cleaning of hard to reach areas are conducted daily. Install door sweet at the back kitchen door. Corrected by: July 2, 2023. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed several lids in the dry storage area to be covered with flour. Built-up of grease and food debris observed underneath cookline equipment. Built-up of grease observed on exhaust hood vent over the grill. Corrective Action(s): Clean and sanitize aformentioned items. All lid containers must be clean and sanitized free from food debris. Underneath hard to reach areas must be cleaned and sanitized daily to prevent build-up of food and grease. Exhaust hood vents must be cleaned weekly or depending on operations to prevent grease build-up. Corrected by: July 2, 2023 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed exposed wood shelving right outside the entrance to the kitchen and adjacent to the customer washroom. Corrective Action(s): Seal all exposed wood to ensure non-porous and easily cleanable. Corrected by: July 28, 2023. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser and spray bottles at 200ppm. 2-compartment sink available. Low-temperature dishwasher measured at 100ppm chlorine. Glasswasher measured at 50ppm chlorine. Prep coolers, walk-in coolers, and stand-up cooler measured at 4C or lower. Stand-up freezers and chest freezers measured at -18C or lower. Hot-holding unit measured at 60C or higher. Ice machine in sanitary condition. Scoop stored outside of ice machine. Overall, facility is well organized.