INSPECTION REPORT Health Protection ABRR-B4GUD6

PREMISES NAME Bennett Craft & Kitchen		Tel: (604) 294-1080 Fax: (604) 538-4500
PREMISES ADDRESS 187 176th St Surrey, BC V4P 3E3		INSPECTION DATE September 10, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE September 11, 2018
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: High (≥30) Total Score = 71

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler (outside main kitchen) was left open at the time of inspection. Temperature was measured at 6C to 7C. Corrective Action(s): - Keep the door closed at all times - Monitor the temperature it must be equal to or less than 4C - At the end of the inspection, internal food temperature reached 5C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are stored in kitchen counter throughout the kitchen Corrective Action(s): - Store all wiping cloths in sanitizer solution bucket maintained at 200ppm quats concentration Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The dishwasher is not working, it is meausred at 0ppm during final rinse at the dish surface Corrective Action(s): - Call for service of the dishwasher. - Meanwhile use manual warewashing method that involves following three steps: - Wash (45C) - Rinse( 45 C) - Sanitize with 200ppm quats sanitizer prepared in one compartment of the sink. Allow dishware to air dry for atleast 2min before storing away Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel was not accessible at the handsink in prep area near convection oven Corrective Action(s): - Place paper towel near the handsink and ensure that it is available for your employees at all times Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: - Walk-in cooler door was left open, which is out in the open (separate room). All food stored is prone to contamination Corrective Action(s): - Keep the door closed at all times and ensure that all food stored in walk-in cooler, prep cooler and drinks cooler is kept covered with well-fitting lids or saran wrap at all times Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen smoked ham was left in two compartment sink for defrosting Corrective Action(s): All frozen products must be defrosted inside cooler at temperature less than 4C Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and housefly were observed in dishwashing area Corrective Action(s): - Please get your pest control company to take necessary actions to control flies - Ensure that all waste and garbage is removed at the end of the day Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Poor sanitation is observed in dishwashing area - below the shelving units and behind the equipment - Behind cookline and near two compartment sink in prep area Corrective Action(s): Clean and maintain sanitary conditions in above mentioned areas Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is used for lining floor near ice machine and inside walk-in cooler Corrective Action(s): - Donot use cardboard for lining. All finished surfaces must be smooth, impervious to moisture and easy to clean Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher is not working, it dispensed 0ppm chlorine residual during final rinse cycle Corrective Action(s): - Call for service immediatley - Ensure that the chlorine residual concentration during final rinse cycle is minimum 50ppm at the dish surface. Correct by : 11 Sept 2018 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Water leak was noted at the two compartment sink in prep area and near ice machine( close to dishwashing area) Corrective Action(s): Violation Score: 3

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

Comments

- Handsinks in are supplied with hot and cold running water,soap and paper towel - Prep cooler, upright storage cooler and drinks cooler is less than 4C - Freezer (2 chest and two upright) are functional - Hot holding units are greater than 60C - Quats sanitizer spray bottle is measured at 200ppm concentration - Glass washer is measured at 50ppm chlorine residual during final rinse cycle at the dish surface