INSPECTION REPORT Health Protection JMAA-AWCVLZ

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 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JMAA-AW72J8 of Feb-20-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (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.)

Comments

Inspection of The Bennett Kitchen was conducted, the following was observed. Violations from RPT #: JMAA-AW72J8 were resolved. - Ice machine, interior of stand-up freezer, professional-grade microwave, bar holsters, and cellophane machine are now in sanitary condition. Good. - Sanitizing pails are now being utilized. Pails contained 200 ppm quats sanitizer at time of inspection - Both handwashing stations in kitchen stocked with hot/cold running water, liquid soap, and paper towels. Note: Handwashing station to the right of the oven is no longer used. The two-compartment sink at the end of the kitchen is used as a handwashing sink. All dishes are washed in the dishpit area. - All items inside coolers are now covered with cellophane - good - Area at end of cook line has now been cleaned. Grease marks and pooling oil under cook line have now been removed - Ventilation canopy/slats have been cleaned and are in sanitary condition - Wire shelving in coolers are now in sanitary condition. Mould and grime buildup on the shelving has been removed Please ensure that the facility remains this way at all times. Update and review cleaning schedule from sanitation plan to allocate cleaning dates for each employee. Temperatures: - Refrigerated coolers at 4C - Walk-in cooler (in shed) at 4C - Stand-up freezer and chest freezer at -18C - Stand-up coolers at 2C - Fries stored on ice are now at 2.5C at time of inspection - good Dishwasher and dishpit area: - Dishwasher contains 50 ppm chlorine residual at final rinse cycle Pest Control: - No visible signs of pest activity at time of inspection - Pest control company contracted to conduct routine inspections Washrooms: - Washrooms are in sanitary condition and contain handsinks with hot/cold running water, liquid soap, and paper towels Bar Area: - Area in satisfactory sanitary condition - Glasswasher measures 50 ppm at final risne cycle. Begin glasswashing log to indicate that sanitizer concentrations (min 50 ppm) have been checked each day with test strips. - Citrus fruits are stored in a secure container - Holsters and trays in sanitary condition