INSPECTION REPORT Health Protection DSOG-B36Q4T

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE July 30, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE July 31, 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 = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple cold food items stored between 11-14C inside the main prep cooler (adjacent to the upright cooler): - bean sprouts - raw meats - cooked meats - cooked shrimp - chopped lettuce Corrective Action(s): Move ALL food items to a working cooler that is maintaining temperature at 4C. Discard ALL food items stored at 11-14C for greater than 2hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed <10ppm chlorine sanitizer at 50C at the plate's level. The sanitizer bucket was low on sanitizer. Corrective Action(s): Replace the sanitizer bucket with a new one. The low temperature dishwasher MUST dispense min 50ppm chlorine sanitizer at min 24C at the plate's level. The operator must monitor the dishwasher daily to ensure that adequate sanitizer is dispensed. Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for all coolers, freezers, and hotholding units. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hotholding units. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and grease in the following areas: - on sliding doors of the upright coolers - on racks inside the upright coolers - underneath the dishwasher and prep table Corrective Action(s): Clean the areas noted above and implement a regular cleaning schedule. These areas will be checked during the follow up inspection. Correct by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Prep cooler #1 (adjacent to the upright cooler) at 14C. The operator has called the technician for assessment at 3pm. - Prep cooler #2 (adjacenet to the grill) at 18C. The operator stated that this cooler is on a defrost cycle. Corrective Action(s): Call a technician to repair the coolers noted above. All coolers MUST maintain temperature < or = 4C. Do not store cold food items at greater than 4C for more than 2hours during defrost cycle. Correct by Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: There was a non-functioning undercounter cooler in the middle of the kitchen used to store containers and other equipment. This table was blocking easy access to the main handwashing station in the kitchen. Corrective Action(s): Move the non-functioning cooler noted above and do NOT block the handwashing station. Install more shelving units (ie racks) to store containers and equipment. This cooler is NOT intended to be used in this manner. Correct by: Today. Violation Score: 5

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

Comments

- General sanitation is satisfactory. - Two handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in white bucket at 100ppm chlorine concentration. Ensure to change out the sanitizer regularly. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. The operator has own pest management system in use. Temperature Control: - Walk in freezer = -5C. Ensure that this freezer maintains temperature < or = -18C at all times. - Upright cooler = 5C - Prep cooler #1 (near dishwasher) = 14C. See violation section. - Undercounter cooler (kitchen) = 5C - Prep cooler #2 = 18C. See violation section. - Display cooler (beverage) = 6C - Upright cooler (front) = 5C. - Hotholding units (rice cookers) = 60C. Note: Temperature of ALL coolers and freezers must be at < or = 4C or < or = -18C respectively during the follow up inspection. Failure to meet this requirement will lead to stricter enforcement actions by the health inspector.