INSPECTION REPORT Health Protection RWOG-BAVUZZ

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE April 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Two door glass cooler in the back (near walk-in freezer) measured 6C 2) Cooked noodles stored at room temperature. Corrective Action(s): 1) Move all potentially hazardous foods to working coolers. Staff stated that this is one of the coolers slated to be replaced. 2) Cooked noodles must be stored below 4C or above 60C. Noodles placed in cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Knives stored in crack between equipment. Corrective Action(s): Do not store utensils in cracks between equipment as it cannot be adequately cleaned and sanitized. This is a repeat violation. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in freezer measured -11C throughout inspection. Staff stated foods are ususally used within a few days and no foods are stored for long-term storage. Corrective Action(s): Frozen food must be stored at -18C. Repair freezer so that it can achieve and maintain -18C. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site stated that they did not have FOODSAFE Level 1 or equivalent. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent when the owner (who holds the certificate) is not present. 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 - sanitizer available at 100ppm chlorine - dishwasher dispensed 100ppm chlorine at the final rinse cycle - ice machine is sanitary - no obvious signs of pests at the time of inspection Temperatures: - pop cooler: 3C - 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 - hot held rice: 65C - temperature logs for coolers maintained; add freezer to this log Staff stated that the new equipment has been purchased and will be installed in the near future: - pop cooler - two coolers to replace both the sliding glass coolers) - as none of the changes alter the flow of food, a new floor plan is not required. If there are any other major changes, contact the health protection office for prior approval - when the coolers are installed, have the refrigeration techs repair the walk-in freezer so it reaches -18C