INSPECTION REPORT Health Protection JFEN-BR6T62

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE July 3, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach solution in spray bottle and buckets for wiping cloths >200 ppm Chlorine. 2) Food debris noted on mandolines and meat slicer. Corrective Action(s): 1) Bleach solution must be 100 - 200 ppm chlorine to be food grade. *2 ml bleach for 1 litre of water 2) Wash and sanitize mandolines and meat slicer. Make sure equipment is washed and sanitized properly after use. Provide a safe means for staff to scrub mandolines and meat slicer while cleaning. e.g. scrub brush with a long handle. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Insulation backed onto a metal barrier between cooking equipment and prep cooler. Noted insulation absorbing grease. Corrective Action(s): Remove insulation. This is a fire hazard and may attract pests. Wash and sanitize area. 2 days to complete. Violation Score: 3

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

Comments

Liquid soap and paper towel with running hot and cold water provided at handsinks *review best handwashing practices with staff *reminder gloves do not replace handwashing coolers@ <4C / 40F hot holding @ >60C / 140F *thermometers present *make sure temperatures are checked daily dishwasher@>50 ppm chlorine *test strips available on-site Make sure you are following best cooling practices for broth: 60C to 20C in 2 hours 20C to 4C in 4 hours *use ice wands and / or ice baths *do not put large buckets of broth directly in coolers as these cannot reach 4C in a safe manner General sanitation and organization is satisfactory *continue to follow your sanitation plan No signs of pests noted at time of inspection Premise has printed off WCB COVID Safety Plan checklist. Premise to develop COVID safety plan and have it posted on-site and / or your website. Safety Bulletins related to COVID provided to premise. Monitor BCCDC and WCB websites for updates to COVID and operation of your premise. COVID Safety Plan to be emailed to inspector - 1 week.