Restaurant · Wake County, NC

Champa Thai & Sushi

8521 Brier Creek Pky

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Champa Thai & Sushi last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Sep 28, 2023 to Oct 6, 2026.
Has Champa Thai & Sushi ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Sep 28, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 6, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Recently prepared spicy tuna cooling in the sushi prep cooler (bottom portion of the cooler) and wrapped tightly with plastic wrap. Additionally; tom yum soup (prepared at 10:30 AM) cooling in a prep cooler in large portions. When cooling: use small portions; loosely cover with plastic wrap or catty-corner lids and use rapid cooling equipment (walk-in cooler/freezer). CDI - Wrap loosened on spicy tuna and spicy tuna moved to the freezer to chill rapidly. Tom yum soup moved to the walk-in cooler to chill rapidly.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A drinking glass stored inside of the sushi bar area handwashing sink. Handwashing sinks are for handwashing only; this is not a storage area. CDI - Glass removed.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw chicken stored above cooked chicken in a prep cooler on the cook line. Raw food shall be stored below cooked food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The dish machine is dispensed 0 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. CDI - A new sanitizer container obtained and hooked up to machine. 50-200 ppm reached after multiple runs. 4-602.11; Core; Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Foods holding above 45 F voluntarily discarded; and foods holding 42-45 F moved to cool rapidly in the walk-in cooler/freezer.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Oct 6, 2026 · Original Source

1 - Inspection

Apr 29, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Multiple containers stored as clean soiled with old sticker residue; food; and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning. 4-602.11; Core; Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Multiple recently prepared foods cooling in prep units including: cut lettuce; cooked shrimp; sliced sushi-grade salmon; and tuna. Cooling shall be accomplished by using rapid cooling equipment (walk-in cooler/freezer). Always cool foods to 41 F or below using rapid cooling equipment (a freezer or the walk in-cooler) prior to placing in the glass cooler/other prep coolers (not designed to cool). Additionally; recently prepared crab filling covered tightly with plastic wrap in the walk-in cooler. When cooling; loosely cover foods to allow heat to escape. CDI - Sliced sushi-grade fish to be moved to the freezer to cool rapidly to 41 F or below. A bag of ice placed on the cut lettuce. Wrap loosened on the crab filling.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean lids. Cleaned equipment and utensils shall be stored in a clean dry location.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Exterior sides of prep coolers on the cook line soiled with food and debris. Accumulation present on cooler shelving; and slight buildup present on the fan inside of the tall reach-in cooler closest to the fryers. Gaskets inside of the lowboy freezer in the expo area soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 29, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Shrimp tempura holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Shrimp tempura placed on temporary time control. Shrimp tempura cooked at 11:30 AM; and to be disposed of at 2 PM. EHS sent TPHC procedures if facility chooses to store shrimp tempura on time control in the future.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Salmon and three containers of crab stick holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Salmon and crab stick in the sushi cooler moved to chill rapidly in the reach-in freezer. Crab stick on the cook line voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Sushi rice is held on time control for up to 4 hours. No timestamp present to indicate the time the rice was prepared. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time prepared known and added by PIC. Ensure TPHC logs are maintained as required.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Multiple recently prepared foods cooling in prep units. Cooling shall be accomplished by using rapid cooling equipment (walk-in cooler/freezer). Always cool foods to 41 F or below using the walk-in cooler/freezer prior to placing in the glass cooler/other prep coolers (not designed to cool). CDI - Foods moved to the walk-in cooler/freezer to cool rapidly to 41 F or below.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.12; Core; The cutting board used for preparing wasabi is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 19, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Multiple containers and bowls stored as clean soiled with old sticker residue; food; and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning. 4-602.11; Core; Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; All foods in the sushi glass display cooler and in the cold top portion of the sushi prep cooler holding above 41 F. Refer to temperature chart. Ambient temperature of the sushi glass display cooler maintaining 38 F. Ambient temperature of the sushi prep cooler maintaining 45-52 F. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. All foods prepared within the past hour and moved to the walk-in cooler/freezer to chill rapidly. VR - PIC called a technician for repair of the sushi prep cooler. Until full repair: monitor temperatures of foods and only store foods in unit during active service. Bags of ice may be added to foods during service to maintain proper temperatures. EHS will return to ensure the sushi prep cooler can maintain 41 F or below.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer. "In hand or in bucket". Additionally; a few sanitizer buckets registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location. Additionally; a few cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer gaskets are soiled with debris and black accumulation. Walk-in cooler shelving is soiled with debris. Black buildup is present on the fan inside of the tall reach-in cooler closest to the fryers. Sides of coolers on the cook line are soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 23, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-304.15 (A)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-304.15 (A); Priority; Observed a food employee rinsing soiled gloves after handling raw chicken instead of discarding them. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food; or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Had food employee discard gloves and wash hands. More training on proper glove use is strongly recommended by REHS.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-602.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11(A); Observed a food employee using a knife to cut open a bag containing raw chicken; then returning the knife to storage. Also observed a food employee using a knife to cut sushi rolls; then rinsing the knife in the prep sink. Equipment food-contact surfaces shall be cleaned: Before each use with a different type of raw animal food such as beef; fish; lamb; pork; or poultry; Each time there is a change from working with raw foods to working with ready-to-eat foods; Between uses with raw fruits and vegetables and with TCS food; and at any time during the operation when contamination may have occurred. CDI - Spoke to PIC about behaviors and had knifes moved to dishwasher for cleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-401.11Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; Observed a container of chicken that was not completely cooked; visible raw parts of the chicken; in a prep cooler. Raw animal foods such as poultry; wild game animals; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; and foods containing these raw animal foods; shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: 165F or above for < 1 second (instantaneous). CDI - PIC voluntarily discarded undercooked chicken. 3-401.14(F); Priority foundation; Upon discussion of cooking chicken procedures with PIC and staff; the procedures for cooking the chicken was a non-continuous cooking process where the chicken was blanched in hot water; cooled; then completes cooking at the time of order. Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that have obtained prior approval from the regulatory authority; are maintained in the food establishment; and available to the regulatory authority upon request. CDI - Spoke to PIC about prior requirements for non-continuous cooking and establishment will not continue this practice. Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 10, 2025 · Original Source

1 - Inspection

Jun 11, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed a food employee rinsing a pitcher in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC stopped employee behavior and pitcher was moved to dishwasher for cleaning.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed dirty plates stored under a fryer prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Plates were moved to dishwasher for cleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Observed several plastic containers that were stacked together while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Separate containers to allow air drying.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; One of the fryer basket was damaged in the corners. Equipment shall be maintained in a state of good repair and condition. Discard and replace damaged fryer basket.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 11, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed containers of raw pork and raw beef over a container of cooked chicken satay in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI - Foods were rearranged in the walk-in cooler to prevent cross-contamination. ; 3-304.15 (A); Priority; Observed a food employee washing dirty gloves in the handwashing sink. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food; or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Gloves were discarded and employee washed their hands.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Some sliced; raw fish in the sushi display cooler; some prepared sushi rolls and half and half in the refrigerator were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved TCS foods in different coolers.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The hood vents have some residue buildup and are in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the hood vents.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The shared garbage dumpster is missing the drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Reach out to garbage company to replace missing plug.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 28, 2023 · Original Source