INSPECTION REPORT Health Protection TGIL-CHNRYE

PREMISES NAME Sushi Topia		Tel: (604) 592-2490 Fax:
PREMISES ADDRESS 120 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE August 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyungchul Lee		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Oil and grease build up observed on the vents right above the deep fryers. 2. Thick ice build up observed inside all freezers. Corrective Action(s): 1. Clean the vents regularly to prevent grease/dirt build up that could drip down and may cause potential food contamination. 2. Service/defrost the freezers regularly to prevent ice build up and ensure adequate cold air circulation within freezers. TO BE CORRECTED BY - September 15, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. - Facility is well maintained. - Temperature of coolers were recorded below 4C - Temperature of freezers noted at or below -18C - Hot holding units (rice, soup) recorded above 60C - Sushi rice was stored at room temperature. pH of rice recorded ~4.0. pH test strips available onsite. Operator stated the sushi rice are discarded after 4 hours regardless of the pH. - Handwash sinks (x3) have adequate supply of hot and cold running water, liquid soap and single use paper towels. - High temp mechanical dishwasher used for dishwashing and temperature of 73C recorded on dish surface during rinse cycle. - 3 compartment dishwashing sink available. - Food handling and storage practices were found satisfactory. - No pest activity observed. - Back door was kept close. - Operating Permit was posted at the front. - Operator has valid FOODSAFE Level 1 certificate.