INSPECTION REPORT Health Protection ZDER-AQA2FZ

PREMISES NAME GT II Restaurant		Tel: (604) 559-9218 Fax:
PREMISES ADDRESS 105 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ong Kim Thien (Tony)		NEXT INSPECTION DATE August 16, 2017
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 = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer detected at dishwasher - sanitizer jug is nearly empty 2. No bleach solution available for wiping cloths - dry & dirty cloths noted on counters. 3. Meat slicer appears clean on top with food debris noted on backside of blade and guard Corrective Action(s): 1. Ensure dishwasher is functioning properly and has adequate sanitizer (50-100 ppm chlorine) detected at the dish. Operator has contacted owner to bring new sanitizer for evening. Correction date: immediately 2.Ensure bleach solution is available and maintained at 100 -200 ppm chlorine at all times during operation with wiping cloths stored in solution. Do not store wiping cloths on counter. (Corrected During Inspection) 3.Meat slicer must be maintained in sanitary condition - no meat debris and sanitized after use with 100 ppm chlorine.Operator cleans the slicer during the day and fully disassembles unit and run through the dishwasher at the end of the night. Clean and sanitize meat slicer completed - in place or through dishwasher every 4 hours. Correction date: immediately Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 frozen meat stored in buckets uncovered and directly on the ground in walk in freezers. Corrective Action(s): Ensure all food is covered and stored at least 6 inch off the ground to protect food from contamination. Violation Score: 3

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

Comments

Routine inspection: -Walk in freezer: -15 C ( must be maintained at <= -18 C) -Meat prep cooler: 3 C -Noodle cooler: 4 C -Produce cooler: 3 C -Standing cooler: 3 C -Standing freezer: -21 C -Beverage cooler: 4 C -Hot holding pots on elements: 67 - 85 C -Handsinks fully supplied and available -No signs of pest activity noted during inspection - back door closed -Back side dry storage room clean and organized -Ice machine maintained in sanitary manner - scooper outside of unit