INSPECTION REPORT Health Protection SDHI-CZ4VB9

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE January 2, 2024	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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop for non-acidified rice observed stored in a container with room temperature water. Corrective Action(s): Place ice in the container holding the rice scoop. Ensure rice scoops are stored in ice water and changed every 2 hours to prevent bacterial growth and/or toxin production. To be corrected by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in pail with wiping cloth measured at >>200 ppm chlorine concentration. Corrective Action(s): Dilute bleach sanitizer to ensure it is at a concentration of 200 ppm chlorine (mix 1 teaspoon of bleach with 1L of water) to adequately sanitize food contact surfaces and equipment (or as per approved sanitation plan). Obtain chlorine test strips and verify sanitizer strength throughout the day. 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

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -19'C - Hot-held soup and rice above 60'C - All food observed covered and stored at least 6 inches off the floor - Chemicals are stored away from food - Raw meat and seafood observed stored away from ready-to-eat foods - Invoices available for seafood. All from approved suppliers. - General sanitation is satisfactory. Some build-up observed on ventilation canopy. Ensure to degrease and clean frequently to prevent build-up. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 78'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available with drain plugs - Equipment observed in good working condition - No signs of pests during inspection - Public washrooms observed in good sanitary condition - FOODSAFE Level 1 trained operator available on site - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.