INSPECTION REPORT Health Protection RWOG-BEW2YF

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE August 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspaper and cardboard used to soak up oil from fried foods. Corrective Action(s): Do not use newspaper to soak up oil from fried foods as the ink and other chemicals may leach into the food. Use paper towels or parchment paper and discard after use. Violation Score: 3

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 - sanitizer available at 100ppm chlorine (2 buckets in kitchen, 1 in front drinks area) - dishwasher dispensed 100ppm chlorine at the final rinse cycle, test papers available - food storage practices have improved (raw meats stored in different cooler from ready to eat foods, and fruits and vegetables) - ensure that foods are up and off the floor - rice scoop stored in ice - ice machine is sanitary, scoop stored separately - FOODSAFE Level 1 (or equivalent) requirements met (SafeCheck) - new screen door installed in back; installation is not complete yet - rubber gasket to be installed around edges - if population of flies increase, install sticky traps; traps must be placed at least 2m/6ft from food prep areas Note: Chicken patties have just been taken off the grill. Owner demonstrated knowledge of cooling practices. Temperatures: - pop cooler: 4C - prep cooler in drinks area: 2C - prep cooler (next to cookline): 3C - some inserts have ice to help prevent foods from warming up when lid is open - prep cooler (next to handwashing sink): 4C - prep cooler (next to above cooler): 2C - upright cooler: 4C - upright cooler (near walk-in freezer): 4C - walk-in freezer: -10C - hot held rice: 60C - temperature logs maintained