Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-B37NN6
PREMISES NAME
GT II Restaurant		Tel: (604) 559-9218
Fax:
PREMISES ADDRESS
105 - 7515 Market Crossing
Burnaby, BC V5J 0A3		INSPECTION DATE
July 31, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Ong Kim Thien (Tony)		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 8
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Missing daily temperature logs.
Corrective Action(s): Immediately begin daily temperature logs for ALL coolers and freezers. This will be checked during the next routine inspection.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: More wire racks or shelving units are required for dry food/equipment.
Corrective Action(s): Install more wire racks or shelving units.
Correct by: One week.
Violation Score: 5

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

Follow up inspection to report #DSOG-B36Q4T:

- General sanitation still needs improvement. See inspection report #DSOG-B36Q4T for details.
- The prep cooler #1 (adjacent to the upright cooler) has been replaced with a new unit. The new cooler and prep cooler #2 (adjacent to grill) were maintained at 4C at the time of the inspection.
- All coolers were maintained at < or = 4C at the time of the inspection.
- The non-functioning undercounter cooler used to store containers and other equipment has been removed from the main kitchen. There is now easy access to the main handwashing station. A work table cart may be used in the kitchen if more prep tables are needed.
- The low temperature dishwasher dispensed 100ppm chlorine sanitizer at plate's level. A new sanitizer bucket has been connected to the dishwasher. The operator is to monitor the sanitizer concentration daily (ie in the morning) using appropriate test strips.