INSPECTION REPORT Health Protection ZDER-AAL23N

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE June 2, 2016	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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Knives stored in metal holder covered in food debris and grease. 2. 200 ppm chlorine detected in sanitizer bucket but no sanitizer noted on wiping clothes Corrective Action(s): 1. Ensure all equipment (knife holder), utensils (knives) and food contact surfaces are maintained in sanitary condition. Wash and sanitize knives after use and knife holder regularly or when dirty. 2. Ensure adequate sanitizer is available and used to sanitize surfaces. 100 to 200 ppm chlorine must be available on sanitizing clothes to kill micro organisms. Replenish old or dirty sanitizer solution every 2 hours or when dirty to maintain 100- 200 ppm chlorine solution. Continually rinse dirty clothes and dip in sanitizer to maintain levels of sanitizer solution on clothes. Once clothes be come too dirty / soiled then launder or discard clothes. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease under and around cooler equipment and cooking equipment. Dry food spilled behind and around dry storage bins in back hall way. Corrective Action(s): Ensure premises is maintained in sanitary condition. Additional cleaning required in the areas noted above and in hard to reach areas of inside coolers and between equipment and walls. Correction date: 2 weeks Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Thin raw wood shelf installed above meat prep cooler. Corrective Action(s): Ensure all surfaces are smooth, durable, non-absorbent and easy to clean. Raw wood is pores and can not be properly cleaned and sanitized. Replace or paint surface of raw wood shelving. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine inspection: -Walk in freezer: -13 C ( must be maintained at <= -18 C) -Meat prep cooler: 3 C -Noodle cooler: 4 C -Produce cooler: 4 C -Standing cooler: 2 C -Standing freezer: -19 C -Beverage cooler: 4 C -Hot holding pots on elements: 64 - 79 C -Discussed proper cooling practices of hot sauces and cooked meats - operator adequately could demonstrate process -Handsinks fully supplied and available -Sanitizer bucket noted 200 ppm chlorine -Low temp dishwasher noted: 50 ppm chlorine at the plate -No signs of pest activity noted during inspection - back door closed -Stainless scoopers used for bulk dry food bins - stored in sanitary manner outside of bulk bins -Back side dry storage room clean and organized -Meat slicer in use during inspection -Ice machine maintained in sanitary manner - scooper outside of unit -No liners used on shelving or over food