INSPECTION REPORT Health Protection JMAA-AW72J8

PREMISES NAME Bennett Craft & Kitchen		Tel: (604) 294-1080 Fax: (604) 538-4500
PREMISES ADDRESS 187 176th St Surrey, BC V4P 3E3		INSPECTION DATE February 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE February 26, 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 = 42

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large tray of fries on ice had an internal temperature of 15C at time of inspection. Fries were taken out of the cooler 3.5 hours ago. Corrective Action(s): The upper layer of fries were placed back into stand-up cooler. The fries were covered with a lid and the tray was placed deeper into the ice. Ensure that only small batches are out of the cooler unless there is sufficiently high turnover (e.g. whole tray can be used up in less than 2 hours). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Multiple infractions were observed: 1. The interior of the stand-up freezer has an accumulation of grease and grime at the bottom. 2. Stand-up coolers are in very poor sanitary condition. Wire shelving contains mould growth. The bottom of the cooler is saturated with debris. 3. Interior of professional-grade microwave is in unsanitary condition. 4. Cellophane machine contains food residue that needs to be cleaned off. 5. Ice machine contains trades of mildew and grime. 5. Trays for bar holsters contain sticky residue. Corrective Action(s): Thoroughly clean and sanitize aforementioned equipment to reduce the risk of contaminating food products and to mainatin equipment in sanitary condition. Empty the ice machine and clean and sanitize interior of machine in accordance with manufacturer's specificatons. Date to be completed by: 2.26.2018 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soiled rag used to wipe cutting board on top of refrigerated prep coolers. Corrective Action(s): Fully immerse the rag in sanitizer (e.g. 200 ppm quats) and replace the sanitizing pail every 4 hours or as needed (e.g. when the solution is murky). Re-using soiled rags spreads organic grime and cross-contaminates food contact surfaces with bacteria. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink in bar area contained bar equipment and did not come stocked with paper towels or liquid soap. 2. Handsink at the end of kitchen area is cluttered with food containers, spices, sauces and was not adequately stocked with paper towels or liquid soap. Corrective Action(s): Clutter around both handsinks was removed. Both are now stocked with paper towels, liquid soap, and have hot/cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Various items are not covered: 1. Chicken that has already cooled in the walk-in cooler. 2. Frozen chicken tenders in walk-in freezer. 3. Beef patties in stand-up cooler 4. Fish fillets inside prep cooler. Corrective Action(s): Aforementioned items were now covered with food-grade material (cellophane). Leaving food items exposed in the kitchen may lead to contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility is in unsatisfactory sanitary condition: 1. Area under cook line is filled with debris and solidified oil grease. 2. End of cook line (near handsink at end of kitchen) has significant amounts of oily grease ddripping down and settling on the floor. 3. Walk-in cooler in shed contains food residue on the floor. 4. Floor of dishpit area contains adhered food residue and grease. Corrective Action(s): All aforementioned areas require significant cleaning, scrubbing, and sanitary maintenance. Sweep all food debris and ensure that periodic cleaning is done at the end of each working day. Date to be corrected by: 2.26.2018 Violation Score: 9

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

Comments

Routine inspection conducted of kitchen area and bar lounge. KITCHEN AREA: A. Temperatures - Walk-in cooler at 3C - Stand-up cooler at 2C - Prep-coolers at 2C - Cooling wells above prep cooler at 4C - Stand-up freezer and chest freezer at -18C or below - Hot-held sauces at 70C (min: 60C) B. Sanitizing - Dispenser releases 200 ppm quats. Sanitizer spray bottles contain 200 ppm quats - Dishwasher contains 50 ppm chlorine residual at final rinse cycle C. Storage - Raw foods kept beneath ready-to-eat foods - Foods are dated, first-in-first-out (FIFO) system employed - Ice machine scoop is securely stored above the ice machine D. Pest Control - No pest activity observed at time of inspection - Professional pest control company routinely administers pest management programme E. Other Notes - Washrooms are in sanitary condition, handsinks stocked with hot/cold running water, liquid soap, and paper towels BAR AREA: - Area is in satisfactory sanitary condition - Chlorine-based glasswasher contains 50 ppm chlorine residual at final rinse cycle on the glass - Limes and lemons are stored in a container, sliced daily - Bar walk-in cooler in sanitary condition, ambient temperature of 3C