INSPECTION REPORT Health Protection DSEA-BFXU7P

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 September 12, 2019	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection Corrective Action(s): Operator made new sanitizer solution, measured 200 ppm QUATS. always have surface sanitizer available during operations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar area handsink missing liquid soap. Corrective Action(s): ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Grouting missing in some areas of the kitchen and flooring in the entrance of the walk-in cooler broken. Corrective Action(s): Repair the floor and missing grouting. due: 3 months Violation Score: 3

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 (2C), prep coolers (4C both), upright cooler (4C), and bar cooler (2C) measured < 4 degrees C =mini chest freezer (-22C) and walk-in freezer (-18C) measured < -18 degrees C =Gravy hot holding (70C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Glasswasher measured >50 ppm chlorine at the dish surface =General sanitation was satisfactory at the time of inspection =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