INSPECTION REPORT Health Protection RWOG-B7L28E

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE December 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE December 21, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Food debris observed on meat slicer 2) Mould observed in the ice machine 3) Rice scoop stored in room temperature water. 4) Mould build up observed on sliding glass cooler fan covers Corrective Action(s): 1) Clean and sanitize meat slicer every four hours when in use and again at the end of the day. 2) Clean and sanitize the ice machine 3) Store rice scoop in ice water; discard water and clean and sanitize container every four hours. 4) Wash and sanitize areas noted Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Knives stored between equipment 2) Raw eggs stored on top shelf in sliding glass cooler across from cookline Corrective Action(s): 1) Do not store knives between equipment as that space cannot be adequately cleaned and sanitized. Keep knives in a clean container, and wash and sanitize both the knives and container every four hours. 2) Move raw eggs below vegetables and ready to eat foods Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature log mostly maintained; missing approximately a week in December. Corrective Action(s): Maintain temperature logs twice daily. Violation Score: 1

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - moveable cart now used in back area so back hand sink is not obstructed - sanitizer available at 100ppm chlorine - dishwasher dispensed 100ppm chlorine at the final rinse cycle - no obvious signs of pests at the time of inspection Temperatures: - pop cooler: 3C - sliding glass cooler: 4C* - sliding glass cooler nearest cashier: 3C - prep cooler across from cookline (inserts and bottom compartment): 3C - prep cooler next to cookline (inserts and bottom compartment): 4C - walk-in freezer: -16C - hot held rice: 60C * Cooler is slow to drop in temperature. Ensure that door is closed completely (loose door in sliding frame). Please monitor and repair if necessary. *