Fraser Health Authority



INSPECTION REPORT
Health Protection
NTSD-AF5RFG
PREMISES NAME
Bennett Craft & Kitchen		Tel: (604) 294-1080
Fax: (604) 538-4500
PREMISES ADDRESS
187 176th St
Surrey, BC V4P 3E3		INSPECTION DATE
October 27, 2016		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Josh Woodward		NEXT INSPECTION DATE
October 28, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 65
Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Dirty an ice-machine (black mold and );
Corrective Action(s): The ice-machine has to be clean regularly.
Please, clean the ice-machine with hot water and detergent; sanitize by Bleach at 100 ppm or Quat at 200 ppm;
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwasher at 0.0 ppm of Chlorine.
Corrective Action(s): Immediately. The Chlorine sanitizer must be 50 ppm in the cavity of the dishwasher.
Prime and/or repair.
The kitchen staff/manager has to check the dishwasher every day (the test strips must be available).
Violation Score: 25

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Liquid soap is not available at all hand washing sinks.
Paper towel at some locations are available however not near hand sinks.
Corrective Action(s): Immediately. Liquid soap and paper towel must be available in the kitchen, bar, & servery.
Please, define where the hand sinks are.
Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

General sanitation is satisfactory;
Coolers < = 4.0 C;
Freezers at -18.0 C;
Food is covered and off the floor.
Bar glass-washer at 50 ppm:
Hot Holding at 78.0 C;
Storage - organized;
Fan hood - satisfactory;
Ice-scoop is stored safely at the time of inspection.
Quat sanitizer at 200 ppm;

Note: The back door has been opened at the time of inspection. Two coolers are outside the premise (a walk-in and stand up).
Note: Pest service on site (traps are set and empty) - the opened back door is helping to mice and rats to get in the premise.

Note: Few kitchen light bulbs are not covered - please, cover it.
Note: What is going on in the dishwashing area/ above the dishwasher - are you planning to repair pipes? or it all done?