INSPECTION REPORT Health Protection SDHI-CEAUG9

PREMISES NAME Bennett Craft & Kitchen		Tel: (604) 294-1080 Fax: (604) 538-4500
PREMISES ADDRESS 187 176th St Surrey, BC V4P 3E3		INSPECTION DATE May 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few flies observed in back kitchen area. UV lights are observed placed in the kitchen area. Corrective Action(s): Monitor fly population and install yellow sticky fly traps around the kitchen ensuring the traps are placed away from food preparation areas. Keep doors and windows closed to prevent pest entry. If doors are opened frequently or kept open for a long period of time, install screen doors. If fly population increases, consider contacting pest control company to assess. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 4'C - Stand-up 2-door stainless steel cooler in preparation area at - Stand-up stainless steel freezers (X2) at -18'C - Chest freezer next to cooking line at -19'C - Drawer coolers under cooking line at 4'C - Sandwich preparation cooler along cooking line at 4'C (top and bottom) - Chest freezers (X3) in dry storage area measured at -18'C or lower - Chest freezers (X2) located outdoors are measured at -18'C - Hot-holding unit measured at >60'C *REMINDER: Temperature logs are not maintained. Ensure temperatures of all coolers, freezers and hot-holding units are logged and that logs are maintained to be verified by the health inspector during next inspection (as per approved food safety plan). 2. Sanitation: - General sanitation of premise is satisfactory - Hand washing stations in kitchen, bar and washroom supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - Chemical glasswasher at bar measured at 100 ppm chlorine concentration with test strip - QUATS sanitizer in spray bottles (X2) measured at 200 ppm QUATS concentration with test strips - Dishwasher and chemicals are maintained frequently as stated by owner 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Raw meat is stored away from ready-to-eat foods - Time stamp labels are in use on advanced preparation food containers. First-in-first-out method is in use - Equipment, dishware and utensils stored in a sanitary manner - Dry storage area well kept in sanitary manner 4. Administration: - Health permit visible at bar area - FOODSAFE Level 1 trained staff available on site Please contact the health inspector for any questions or concerns.