INSPECTION REPORT Health Protection ALUI-CMYPZL

PREMISES NAME Meridian Arms Pub		Tel: (604) 941-4711 Fax: () 941-4750
PREMISES ADDRESS 3261 Coast Meridian Rd Port Coquitlam, BC V3B 3N3		INSPECTION DATE January 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food inside inserts at line cooler across stove were 8-10 deg C Corrective Action(s): As discussed, all foods in inserts must be used within 4 hours as you do not cover these food items (ie. they are always warm and exposed to the heat from the stove). The warm temperature of the food will lead to bacterial growth. Any foods in inserts not used within 4 hours must be discarded. Alternatively,you can install a cover over the inserts to keep them at 4 deg C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in dry storage room (on floor around flour bin and along the wall of that same side of the room) Corrective Action(s): 1) remove all droppings and sanitize areas 2) Owner indicated that pest control visits are currently weekly. Send a copy of the latest pest control report to the district EHO Correct by: today Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations equipped with liquid soap, paper towels, hot/cold running water -With exception to above mentioned line cooler inserts, all other coolers at 4 deg C or less -Freezers at -18 deg C or less -Hot holding at 60 deg C or greater -High temperature dishwasher achieved 71 deg C after rinse cycle (took two attempts) -Quat spray sanitizer at 200 ppm chlorine residual -Glasswasher in bar area at 50 ppm chlorine residual