INSPECTION REPORT Health Protection BCUD-AS9TXA

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE October 18, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Agnes Kim		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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken product found around 16C (variable) in top part of prep cooler. Chicken was cooked and moved to an insert without cooling properly. Corrective Action(s): Cool products as rapidly as possible to prevent bacterial growth. Use the bottom portion of the cooler, a standing cooler, or freezer to rapidly cool this product to 4C or below prior to putting it in the upper part of the prep table. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found cooked tempura prawn & yam left out at 20C after lunch rush Corrective Action(s): Keep hazardous foods cold (4C or below) or hot (60C or above), not at room temperature. The hazard is NOT necessarily removed with an additional cook step. 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

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Sushi display cooler 1C Small freezer -15C Chest freezers < -18C Veggie cooler 3C Standing fish cooler 3C Prep cooler 5C **Keep lid closed when not in use 2 rag buckets with bleach sanitizer found on site and in use - good **Wipe up your sushi prep boards frequently to minimize bacterial growth Dishwasher reached 74C internally at rinse cycle Hot held soup >60C General sanitation of facility good No evidence of pests