INSPECTION REPORT Health Protection BCUD-BJAVE2

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE November 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Agnes Kim		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken has been found cooling in the prep cooler, top insert (with no air flow) again. Corrective Action(s): As discussed numerous times, your prep cooler is not designed to rapidly cool hot items. Chicken moved to freezer to rapidly chill. Once it reaches 4C it can be transferred back to prep cooler insert. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish roe was put into fridge as EHO walked into facility. Product temperature found just below room temperature (17C) Corrective Action(s): Eggs are a high risk food item that must be stored in fridge at all times. 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

Please take note that repeat violations will result in enforcement action such as corrective orders and/or violation tickets. You have ample refrigeration space to properly cool chicken. Use it! Leak in dishwasher has been repaired - good Cleaning has occurred along shelving unit above sinks - good Bleach sanitizer found in 1 of 2 rag buckets - you must refresh these frequently, and always store your wiping rags inside Artificial crab meat is now getting stored in a large bucket in standing cooler, and handfuls are being transferred into a small container at sushi line as needed. *Remember to frequently change out the small dish too. Please ensure all thermometers are functional and easy to read in your coolers. Your monitoring logs are for your benefit, not mine.