Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C5ZUQY
PREMISES NAME
Sushi Topia		Tel: (604) 592-2490
Fax:
PREMISES ADDRESS
120 - 6350 120th St
Surrey, BC V3X 3K1		INSPECTION DATE
August 18, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Agnes Kim		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
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 (CORRECTED DURING INSPECTION): Bin used for storing recycled cans was placed on top of storage bin used for storing starch.
Corrective Action(s): Ensure that food is protected from contamination at all times. Remove and relocate the recycling bin or storage bin to prevent any risk of food contamination. Staff removed the recycling bin from top of flour storage bin and placed it near dishwashing sink.

Violation Score: 3

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature:
- Sushi display cooler at 4C.
- Small cooler in the front service area at 0C.
- Slide door cooler at 2C.
- 2 door cooler at 2C.
- Prep cooler maintained at 4C.
- Stand-up freezer in back area at -18C.
- Sushi rice with vinegar hot held at 60C. pH of rice measured at ~4. Good.
- Rice with no vinegar hot held at 70C.
- Chest freezers (x2) noted around -25C.
** Ice build up noted in the chest freezers. Consider defrosting/service.
- Temperature logs were present on site but were not found up to date.
** It is advised to record temperature of all refrigeration units and maintain daily logs.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Sanitizer pail available and the concentration of bleach noted at 200ppm.
- 3 compartment dishwashing sink present and maintained in sanitary condition.
- Hot temperature mechanical dishwasher used for dishwashing and the temperature of 76C measured at dish surface.
- Utensils were found in sanitary condition.
- 1 Hand wash sink is provided near the dining area and had adequate supply of hot & cold water, liquid soap and single-use paper towels.

Storage:
- All food items were stored at least 6" off the floor.
- All products were either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Pest Management:
- No visible signs of pest activity observed at the time of inspection.

Administrative:
- Operator has valid FoodSafe Level 1 certificate.