INSPECTION REPORT Health Protection SDHI-CPYTFQ

PREMISES NAME Bennett Craft & Kitchen		Tel: (604) 294-1080 Fax: (604) 538-4500
PREMISES ADDRESS 187 176th St Surrey, BC V4P 3E3		INSPECTION DATE March 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Josh Woodward		NEXT INSPECTION DATE 6 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): No corrections entered

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Stand-up coolers at or below 4'C - All preparation and sandwich coolers (top and bottom) at or below 4'C - Bar cooler at 3'C - All chest and stand-up freezers at or below -18'C - Hot-holding units at or above 60'C - Temperature logs are maintained - good! - General sanitation is good during inspection *NOTE: broken tiles upon entrance into kitchen have been replaced with cement. Cement must be sealed to ensure the the surface is easy to clean and non-porous. - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 50 ppm chlorine concentration with test strip - Chlorine test strips are available on site - QUATs sanitizer in spray bottles (X3) measured at 200 ppm QUATs concentration with test strip - Chemicals are stored away from food - Equipment stored in a sanitary manner *Reminder: ensure ice machine is cleaned and sanitized as per manufacturer instructions and as per approved sanitation plan (at least once every month) - All food stored covered and at least 6 inches off the floor - Raw meat stored away from ready-to-eat foods - First-in-first-out method in use (time stamp labels available on food containers) - Dry stored ingredients observed in pest proof containers - No signs of pests during inspection - FOODSAFE Level 1 trained staff is available on site - Permit is posted in conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.