INSPECTION REPORT Health Protection JMAA-B5ZTJH

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE October 29, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Agnes Kim		NEXT INSPECTION DATE November 05, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried tempura left out at room temperature. Employee states that it is fried one, placed in room temperature, and then fried again. Corrective Action(s): Tempura was placed immediately inside the stand-up cooler. This is not a good food safety practice. Do not leave fried tempura out at room temperature. After you fry it, serve it or cool it. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station by sushi bar lacks soap. Corrective Action(s): Soap was replaced at time of inspection. Ensure that you have soap available at each hand wash station for proper handwashing and hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Scoops observed fully immersed inside flour bins. Corrective Action(s): Scoop was removed from the bin at time of inspection. Do not store scoops inside flour bins with handles directly inside. Leave them outside in a secure location or ensure that handles are not directly inside the food. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vacuum packed shrimp was being placed directly on top of the flour bin and defrosted at room temperature. Shrimp was at a surface temperature of approximately 5C at time of inspection. Corrective Action(s): Shrimp was placed into the cooler at time of inspection. Do not leave shrimp at room temperature. Shrimp must be defrosted in an acceptable manner, including in a cooler, under cold running water, by cooking it, or in a microwave oven. NOTE: Break vacuum packed seals with a knife during defrosting to prevent potential growth of anaerobic bacteria (bacteria that grow in the absence of oxygen, which could produce dangerous toxins). Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Owner not on site. Employees' FoodSafe 1 certificates have expired (one taken in 2005). Corrective Action(s): Obtain FoodSafe 1 certification for at least ONE worker when owner is not on site. Go to www.foodsafe.ca for more details. 2018 FoodSafe schedule from Fraser Health provided to employee. Date to be corrected by: Nov 29, 2018 Violation Score: 1

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

Comments

Routine inspection conducted. 1. Temperatures - TEMPERATURE CONTROL NEEDS IMPROVEMENT - KEEP FOODS HOT OR COLD. Do not store foods at room temperature unless you are going to be immediately using it for the lunch rush. - Chest freezers at -18C - Undercounter mini freezer at -18C - Danby stand-up freezer at -12C - Sushi prep cooler at 4C (bottom compartment) and 4-5C (top compartment) - Sushi front display cooler at 2C - Stand-up stainless steel cooler at 4C - Front beverage / beer cooler at 4C - Produce cooler at 6C - Miso-soup hot-holder at 74C - Rice hot held at > 60C - Sushi rice pH at approximately 4.0 - Temperature logs NOT MAINTAINED FOR SEPTEMBER OR OCTOBER. You must begin logging temperatures - a follow-up inspection will be conducted to ensure this is done routinely NOTE ABOUT COOLING: As stated in previous inspection, this is a reminder that you should not cool chicken products inside your prep cooler. Cool your chicken inside your larger coolers before placing it in your cooler inserts. 2. Hygiene and Sanitizing - Hand wash stations (other than the one next to the sushi prep table) stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer pails at 200 ppm (back) but only at approximately 50 ppm (front). Front sanitizing pail was replenished with 200 ppm chlorine bleach at time of inspection - ensure that it is routinely replaced - Restrooms are maintained in sanitary condition - High-temperature dishwasher sanitizes at final rinse cycle of 77C (Min: 71C) - Plates, glasses, and take-out containers stored securely and well maintained - Mini ice machine (up front) in sanitary condition 3. Storage - Produce stored separately from raw food products - Chemicals separate from food item storage - Products generally covered with food-grade lid 4. Pest Management - No signs of recent pest activity at time of inspection 5. Administrative - Permit posted and up-to-date - FoodSafe 1 certificate present, but expired (see above) A follow-up inspection will be conducted to ensure that you conform to the requirements above. Email proof of registration for FoodSafe 1 to the Environmental Health Officer. 6. The following also require your attention - Ventilation canopy is starting to accumulate some grime. Please thoroughly clean the slats before the follow-up inspection - Employee states that oyster shells are no longer used (next to dishpit). Remove oyster shells from premise before follow-up

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B5ZTJH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Audit of canola oils and dry products did not reveal any sources of artifical trans fat beyond BC's legislated requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment