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GT II Restaurant

105 - 7515 Market Crossing, Burnaby · Restaurant

25 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand sinks in the kitchen were blocked; one with a cart and the other had items stored on it.
      • Corrective Action(s): Hand sinks must be available for use at all times. Do not block or store items on/in it.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start checking and recording all your cooler and hot holding temperatures daily.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to both kitchen hand sinks were blocked at the time of inspection.
      • Corrective Action(s): Do not store carts and other items in front of the hand sinks.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Walk-in cooler floor is not intact.
      • Corrective Action(s): Refinish the flooring as discussed. Seal all holes/breaks to make it easier for cleaning.
      • Violation Score: 1
      • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit's not posted.
      • Corrective Action(s): Post your permit in plain view of the public
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were stored beside or above ready to eat foods in the upright kitchen cooler.
      • Corrective Action(s): Always store raw meats below ready to eat foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Corrective Action(s): Clean under cooking equipment and coolers.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is not recording her cooler/hotholding temperatures.
      • Corrective Action(s): Start recording cooler/hotholding temperatures daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in the dry storage room.
      • Corrective Action(s): Clean the area and disinfect with bleach solution. Lay more glue traps down in this area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: "Reliant" brand cooler, beside the hand sink, is at 10 degC. Thermometer inside unit is also indicating 10 degC. Operator says that the cooler's only 1 year old.
      • Corrective Action(s): Move all PHF's into another cooler. Get the cooler serviced. Do not store PHF's in the cooler until it can maintain a temperature of 4 degC or below.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings noted in the dry storage room on top of one of the boxes. Foods are in bins with lids or in cans. A pest control company is on contract.
      • Corrective Action(s): Clean the dropping using bleach and continue monitoring for mice.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is not recording cooler/hotholding temperatures daily.
      • Corrective Action(s): Start recording cooler/hotholding temperatures at least once a day. Log provided.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust is overdue for servicing.
      • Corrective Action(s): Get the hood serviced.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are stored in soapy water mixed with bleach.
      • Corrective Action(s): As discussed, do not mix soap with bleach. Store wiping cloths in water and bleach solution only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small bowl is being used for sauce in the prep cooler.
      • Corrective Action(s): Use a ladle for dispensing sauces.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Foods were being thawed at room temperature.
      • Corrective Action(s): Thaw foods inside the cooler or under running water.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording your hotholding and cooler temperatures daily.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 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
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - >50ppm chlorine detected on dish after dishwasher cycle.
      • - In use bottle of chlorine sanitizer was approximately 1/6 full; concentration of solution may have dissipated as air tight cap not present.
      • Corrective Action(s): Corrective action taken at time of the inspection: In use container of chlorine sanitizer was replaced with new bottle of chlorine bleach by staff and machine adjusted/primed. 50ppm chlorine detected on dish. To be replaced with new bottle of chlorine sanitizer when order arrives today.
      • - Test strips present on-site to verify concentration. Ensure sanitizer concentration is checked daily.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings noted on floor in corner adjacent to ice machine in server area. Appears limited to this area and may be from past issues.
      • Corrective Action(s): - Clean up droppings and sanitize floor area. Have Pest Control Technician place traps in this area and check for any entrance points. Monitor for any further activity and clean up any additional droppings promptly if present.
      • To be corrected by: 05-Dec-2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation present on floor under burners
      • - Back hallway cluttered with miscellaneous items (newspaper, bags, food)
      • Corrective Action(s): - Thoroughly clean floor under burners to remove grease
      • - Organize back hallway. Remove any excess items not required for the operation of the food premises. Store food products in designated food storage room or kitchen.
      • To be corrected by: 05-Dec-2022
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Tile flooring in cook line area is damaged and is no longer in good repair and able to maintained in sanitary condition
      • Corrective Action(s): - Repair flooring so that it is smooth and durable and capable of being cleaned/maintained in sanitary condition. Ensure flooring is continuous so that there are no cracks or crevices which may cause grease/food debris to accumulate.
      • To be corrected by: 15-Dec-2022
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Minor amount of dried food debris noted on blade of meat slicer
      • Corrective Action(s): - Disassemble and clean to remove all food debris and sanitize. [Correction date: today]
      • Note: Food service worker reported slicer is used in the morning once and not used throughout the day. Ensure slicer is thoroughly cleaned and sanitized after use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings (minor amount) noted along edge of floor by dry storage shelving.
      • Corrective Action(s): - Move shelving unit away from wall and clean up all droppings and disinfect area. Monitor area for any further activity. If additional droppings noted, contact Pest Control Technician. [Correction date: 10-June-2021]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris/grease noted in gaps between floor tiles
      • Corrective Action(s): - Clean food debris/grease [Correction date: 1 week]
      • - Repair flooring so that flooring is continuous with no gaps. [Correction date: 1 month]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Temperature of walk-in cooler was -5C (as measured inside and reading on external gauge)
      • Corrective Action(s): - Have walk-in freezer repaired/serviced so that it is capable of maintaining a temperature of -18C or colder. [Correction date: 1 week]
      • Note: All food in walk-in freezer was frozen solid at the time of the inspection.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach solution in spray bottle and buckets for wiping cloths >200 ppm Chlorine.
      • 2) Food debris noted on mandolines and meat slicer.
      • Corrective Action(s): 1) Bleach solution must be 100 - 200 ppm chlorine to be food grade.
      • *2 ml bleach for 1 litre of water
      • 2) Wash and sanitize mandolines and meat slicer. Make sure equipment is washed and sanitized properly after use. Provide a safe means for staff to scrub mandolines and meat slicer while cleaning. e.g. scrub brush with a long handle.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Insulation backed onto a metal barrier between cooking equipment and prep cooler. Noted insulation absorbing grease.
      • Corrective Action(s): Remove insulation. This is a fire hazard and may attract pests. Wash and sanitize area. 2 days to complete.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspaper and cardboard used to soak up oil from fried foods.
      • Corrective Action(s): Do not use newspaper to soak up oil from fried foods as the ink and other chemicals may leach into the food. Use paper towels or parchment paper and discard after use.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 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
    • 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
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Food debris observed on meat slicer
      • 2) Mould observed in the ice machine
      • 3) Rice scoop stored in room temperature water.
      • 4) Mould build up observed on sliding glass cooler fan covers
      • Corrective Action(s):
      • 1) Clean and sanitize meat slicer every four hours when in use and again at the end of the day.
      • 2) Clean and sanitize the ice machine
      • 3) Store rice scoop in ice water; discard water and clean and sanitize container every four hours.
      • 4) Wash and sanitize areas noted
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Knives stored between equipment
      • 2) Raw eggs stored on top shelf in sliding glass cooler across from cookline
      • Corrective Action(s):
      • 1) Do not store knives between equipment as that space cannot be adequately cleaned and sanitized. Keep knives in a clean container, and wash and sanitize both the knives and container every four hours.
      • 2) Move raw eggs below vegetables and ready to eat foods
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature log mostly maintained; missing approximately a week in December.
      • Corrective Action(s): Maintain temperature logs twice daily.
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 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
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple cold food items stored between 11-14C inside the main prep cooler (adjacent to the upright cooler):
      • - bean sprouts
      • - raw meats
      • - cooked meats
      • - cooked shrimp
      • - chopped lettuce
      • Corrective Action(s): Move ALL food items to a working cooler that is maintaining temperature at 4C. Discard ALL food items stored at 11-14C for greater than 2hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed <10ppm chlorine sanitizer at 50C at the plate's level. The sanitizer bucket was low on sanitizer.
      • Corrective Action(s): Replace the sanitizer bucket with a new one. The low temperature dishwasher MUST dispense min 50ppm chlorine sanitizer at min 24C at the plate's level. The operator must monitor the dishwasher daily to ensure that adequate sanitizer is dispensed.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing daily temperature logs for all coolers, freezers, and hotholding units.
      • Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hotholding units.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease in the following areas:
      • - on sliding doors of the upright coolers
      • - on racks inside the upright coolers
      • - underneath the dishwasher and prep table
      • Corrective Action(s): Clean the areas noted above and implement a regular cleaning schedule. These areas will be checked during the follow up inspection.
      • Correct by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler #1 (adjacent to the upright cooler) at 14C. The operator has called the technician for assessment at 3pm.
      • - Prep cooler #2 (adjacenet to the grill) at 18C. The operator stated that this cooler is on a defrost cycle.
      • Corrective Action(s): Call a technician to repair the coolers noted above. All coolers MUST maintain temperature < or = 4C. Do not store cold food items at greater than 4C for more than 2hours during defrost cycle.
      • Correct by
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There was a non-functioning undercounter cooler in the middle of the kitchen used to store containers and other equipment. This table was blocking easy access to the main handwashing station in the kitchen.
      • Corrective Action(s): Move the non-functioning cooler noted above and do NOT block the handwashing station. Install more shelving units (ie racks) to store containers and equipment. This cooler is NOT intended to be used in this manner.
      • Correct by: Today.
      • Violation Score: 5
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach on-site, solution old and cloudy. Replenished during inspection with detergent and bleach. No chlorine detected.
      • Corrective Action(s): Ensure all sanitizer solution is maintained at 100-200 ppm chlorine during operation. Replenish solution every 4 hours or when solution becomes dirty/cloudy.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scooper stored in room temp water (22 C).
      • Corrective Action(s): Ensure rice scoopers water bath is changed every 2 hours. Recommend adding ice to water and when melted to change water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulation in hard to reach areas, on meat slicer, on cooking equipment.
      • Corrective Action(s): Ensure all areas of kitchen are maintained in sanitary condition.
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard used to hold small individual portions of sauce in standing cooler. Cardboard soiled with grease.
      • Corrective Action(s): The only acceptable storage materials and shelf liners must be smooth, durable and easy to clean. Cardboard does not meet the standards and must not be used. Replace with a material meeting the above requirement.
      • Correction date: 1 day
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Leaking back flow preventer left of dishwasher. Steady drip into bucket below.
      • 2. Paint lifting off wall by back hallway across from washroom - water damage down wall. Unknown source of water.
      • Corrective Action(s): 1. Ensure all pipes and device are functioning properly - back flow preventer should not be leaking. Repair/ replace unit.
      • Correction date: 2 weeks
      • 2. Water damage means possible water leak above wall. Investigate source of water and repair before further damage is caused and or mold growth.
      • Correction date: 2 weeks
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condensed milk left in 5 glasses on shelf at coffee bar.
      • Corrective Action(s): Ensure all dairy products including opened cans of condensed milk are kept under 4 C. Do not store open cans or poured condensed milk at room temp. Discard all poured milk.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Utensil holder - food debris
      • 2. Meat slicer - food debris
      • 3. Under cooking equipment / hard to reach areas -food debris
      • Corrective Action(s): Ensure these areas are cleaned regularly
      • Correction date: 1 day
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Laminate pieces around cooking equipment has started to peel
      • 2. Tile under cooking 3 comp sink has broken off the wall next to the boiler.
      • Corrective Action(s): Ensure all surfaces area durable, smooth and easy to clean.
      • Correction date: 1 month
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 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
    • 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