INSPECTION REPORT Health Protection TGIL-CCKS62

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE March 16, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyungchul Lee		NEXT INSPECTION DATE March 17, 2022
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temp mechanical dishwasher was not working properly. As a result, all the dishes/utensils washed in the dishwasher were not adequately washed and sanitized. Corrective Action(s): Re-wash all the dishes/utensils that were previously washed in dishwasher to ensure that all the food contact surfaces are properly washed and sanitized. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dirt/Food debris observed behind cooking line and under the dishwashing sink. 2. Ice build up observed in the large chest freezer. Corrective Action(s): 1. Clean the above mentioned areas and ensure that the facility is maintained in good sanitary condition. 2. Remove the ice build from chest freezer to prevent potential food contamination. TO BE CORRECTED BY - March 25, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temp mechanical dishwasher was run during inspection and the temperature at wash cycle reached 62C and rinse cycle (sanitizing cycle) at 53C after multiple runs. Corrective Action(s): Repair the dishwasher and ensure that it reaches 82C at the temperature gauge (display) and 71C at dish surface (if using probe thermometer) during RINSE cycle. In the meantime, use 3 compartment dishwashing sink for manual dishwashing - wash, rinse and sanitize. TO BE CORRECTED BY - Immediately 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 (coolers to be at 4C or less, freezers at -18C or less): - Coolers maintained at 4C or less - Freezer at -18C or less. - Hot holding at 73C. - Sushi rice was stored at room temperature with pH measured ~ 4.0. Sushi rice is time tracked and discarded after 4hours. - Temperature logs were maintained. Storage: - All food items were stored at least 6" off the floor. - Food was properly covered inside the coolers and freezers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations (food prep area and dining area) were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher available on site. - 3 compartment dishwashing sink available for manual dishwashing. - No grease/dirt build up observed on the vents. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.