INSPECTION REPORT Health Protection DSEA-BMBV76

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 2, 2020	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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Glasswasher measured 0 ppm chlorine at the glass surface at the time of inspection. Operator had changed the sanitizer solution quite recently Corrective Action(s): after machine was primed, drained, and refilled, glasswasher measured >50 ppm chlorine at the glass surface. ENSURE THAT THE SANITIZER CONCENTRATION IS CHECKED DAILY USING TEST STRIPS Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher's entry and exit curtains do not contain water splashes Corrective Action(s): replace the curtains with working curtains. ensure that all equipment is maintained in good working order

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 (1C 3C), upright cooler (4C), and bar cooler (1C) measured < 4 degrees C =mini chest freezer (-18C) and walk-in freezer (-20C) measured < -18 degrees C =Gravy hot holding (65C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Glasswasher measured >50 ppm chlorine at the dish surface after priming machine =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