INSPECTION REPORT Health Protection RWOG-AUQUA7

PREMISES NAME Gem Sushi		Tel: (604) 931-3363 Fax:
PREMISES ADDRESS 1926 Como Lake Ave Coquitlam, BC V3J 3R3		INSPECTION DATE January 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xi Jun Chen		NEXT INSPECTION DATE January 09, 2018
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher does not reach 71C at the final rinse cycle. Corrective Action(s): Technician called at the time of inspection. Until it is repaired, wash your equipment and utensils in the dishwasher, then manually sanitize in a 100ppm solution of bleach and water. Dishwashing requirements provided in Chinese to operators. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held rice measured 60C or hotter - Sushi rice pH 4.0 - Sanitizer measured over 200ppm chlorine. Use a 100-200ppm solution (5mL of bleach in 2.5L of water) Note: Food must be cooled from 60-20C in 2 hours and 20-4C in 4 or hours or less