INSPECTION REPORT Health Protection BCUD-AYKV6F

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE May 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Agnes Kim		NEXT INSPECTION DATE 1 Month
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Artificial crab meat found left out on the bar - not in use at time of inspection. Corrective Action(s): Internal temperature of the product was still 5C. Transferred to cooler at time of inspection. Never leave this product out at room temperature. Keep in cooler at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Numerous scoops found left in product bins throughout kitchen Corrective Action(s): Do not leave scoops in bins to contaminate food. Use a hook, a sanitary container, or remove after each use. Scoops were brought to the dish pit at time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar cooler operating around 8C at time of inspection Corrective Action(s): 1) Move a thermometer away from the frozen pipe as the pipe is not an accurate indicator of air temperature 2) Check temperature with new thermometer in 30min - 1 hour 3) Repair or adjust to maintain 1-3C 4) Call, text, or email your EHO with an update. Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/ cold running water. **Please keep the access to your main hand sink clear so kitchen staff can easily use it. Small standing freezer -18C Chest freezers both <-20C Standing cooler behind sushi bar 0C Vegetable cooler 5C Prep cooler 4C below, 6C above. **Reminder - when cooking products like your chicken, you must properly cool it BEFORE putting it in the prep inserts. The top of a prep table does not have enough air flow to rapidly cool hot products. Dishwasher reached 72C internally on rinse cycle A sanitizer was made at time of inspection at sushi bar. Other sanitizer buckets/ spray bottles were found throughout the premise and tested from 100ppm to 200ppm All hot holding found on site (rice, sauce, miso soup) >60C General sanitation of facility good. No evidence of pests Receipts available upon request - parasite destruction specified by supplier. Good *Please ensure all products on site can be accounted for with receipts. This means keeping the receipts (or copies of) on site until that product is used up. This is especially important for seafoods. Note: as discussed last inspection, you must monitor your refrigerator and dishwater temperatures daily. I will come back to check that this is occurring.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AYKV6F
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: 0.25 hour Specific comments: 0 trans fat fry oil
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