INSPECTION REPORT Health Protection TGIL-C9P2X6

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE December 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyungchul Lee		NEXT INSPECTION DATE 6 Months
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Small bowl was stored in flour storage bin and was used for dispensing flour. 2. Dirty cleaning rags were observed on multiple food preparation surfaces. Corrective Action(s): 1. To prevent risk of food contamination, use proper scoops with handles for food handling purposes. Small bowl was removed from the bin at the time of inspection. 2. Do not leave dirty rags on the food prep surfaces as they could potentially result in food contamination. Soak rags in the sanitizer pail and only remove them when used for sanitizing the surfaces. TO BE CORRECTED BY - Immediately Violation Score: 9

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 were measured at 4C or less. - Freezers at -18C or less. - Cooked rice hot held in crockpot at 70C. - Gravy hot held at 71C. It is recommended to maintain daily temperature logs for all the refrigeration units. Storage: - Sushi rice measured at a pH of ~4.0 - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Raw meat was stored at the bottom and veggies on top shelves inside coolers (good). - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were 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. - High temp mechanical dishwasher was able to reach 73.7C at the dish surface. - Utensils and tongs were found in sanitary condition. Pest Management: - No visible signs of pest activity observed at the time of inspection. Administrative: - Staff has valid FoodSafe Level 1 certificate.