Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-CQBT75
PREMISES NAME
GT II Restaurant		Tel: (604) 559-9218
Fax:
PREMISES ADDRESS
105 - 7515 Market Crossing
Burnaby, BC V5J 0A3		INSPECTION DATE
March 27, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ong Kim Thien (Tony)		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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
209 - Food not protected from contamination [s. 12(a)]
Observation: - Single use disposable take out container and various bowls observed to be stored in food products and used as scoops.
Corrective Action(s): - Discontinue the above practice. Use proper scoops with handles and ensure handle does not come into contact with food products.
- Discard single use disposable items after use. Do not re-use as they are not designed to be washed and sanitized.
Violation Score: 3

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

- Overall sanitation of premises and equipment satisfactory.
- Hot and cold running water supplied to handsinks and warewashing sinks
- Liquid soap and paper towel present at kitchen handsinks (2), sink in server area, and in staff/public washrooms
- Coolers were operating at 4C or colder:
- 2 door reach in coolers 2C
- 3 door line cooler 0C
- 2 door line cooler 3C
- 2 door worktop cooler 2C
- prep cooler (server area) 1C
- beverage cooler 2C
- Thermometers present in coolers. Temperatures checked and recorded daily. Records present and up to date.
- Walk-in freezer -12C
- Hot held cooked rice was 70C. Soup broth hot held on burner 77C
- Dishwasher operational and dispensing adequate chlorine sanitizer solution to sanitize dishes. 100ppm chlorine detected on dish after cycle. Ensure reading is recorded.
- Chlorine test strips present. Manager reports dishwasher sanitizer level is checked daily.
- In use wiping cloths kept in chlorine sanitizer solution in kitchen and at server station. Concentration of solution was 200ppm chlorine.
- Ice machine appears clean and maintained. Ice scoop stored in sanitary manner.
- Dry storage room organized with all food items stored on shelving off of the floor. Back hallway kept organized.
- No signs of pest activity observed at time of the inspection.
- Foodsafe requirement met at time of the inspection. Operator present and has valid Foodsafe level 1 equivalent certificate.

Note: Flooring under cook line area has been replaced with stainless flooring since previous inspection. Flooring under cook line is now in good repair - continuous, durable and washable. Sanitation of this area has improved significantly since previous routine inspection.