INSPECTION REPORT Health Protection DSEA-B9ZVVY

PREMISES NAME Met Bar & Grill		Tel: (604) 520-1967 Fax: (604) 520-3116
PREMISES ADDRESS 411 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE March 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Robert Klaus		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar area handsink missing paper towels. Paper towel dispenser has been installed Corrective Action(s): Ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris build up observed in the following areas; -around the kitchen handwash station -around the deep fryers -around the low temperature dishwasher and drainboard -below the beer dispensers in the bar Corrective Action(s): Clean these areas on a more frequent basis. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Kitchen manager was the only kitchen staff on duty; FOODSAFE level 1 was expired Corrective Action(s): Minimum 1 staff member must have a valid FOODSAFE level 1 certificate during operation Violation Score: 1

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

Comments

Kitchen handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), prep coolers (3C both), upright cooler (4C), and bar cooler (0C) measured < 4 degrees C =mini chest freezer (-18C) and walk-in freezer (-19C) measured < -18 degrees C =Soup hot holding (76C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Glasswasher measured >50 ppm chlorine at the dish surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles in the kitchen =General sanitation was satisfactory at the time of inspection, with exception of the violation noted above. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection, ice machine maintained in a sanitary condition =Permit posted in a conspicuous location